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Strawberry Crunch Poke Cake

This delightful Strawberry Crunch Poke Cake combines a moist vanilla cake with a burst of strawberry flavor and a crunchy topping. Perfect for any occasion, this cake is both visually appealing and deliciously tempting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 290 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 mixing bowls
  • 1 electric mixer
  • 1 toothpick or skewer
  • 1 large spoon
  • 1 small saucepan
  • 1 plastic wrap

Ingredients
  

  • 1 box vanilla cake mix 15.25 oz
  • 3 large eggs
  • 1 cup water
  • 1 cup strawberry gelatin powder about 6 oz
  • 1 can sweetened condensed milk 14 oz
  • 1 ½ cups whipped topping such as Cool Whip
  • 1 cup fresh strawberries, diced
  • 1 cup crushed cookies like Golden Oreos or Vanilla Wafers
  • ½ cup melted butter

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the 9x13 inch baking dish.
  • In a large mixing bowl, combine the cake mix, eggs, and water. Beat with an electric mixer for about 2 minutes until well combined.
  • Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and allow it to cool for about 10 minutes. Using a toothpick or skewer, poke holes all over the top of the cake, about 1 inch apart.
  • In a small saucepan, combine the strawberry gelatin powder and the sweetened condensed milk over low heat. Stir until the gelatin is fully dissolved.
  • Pour the gelatin mixture evenly over the cake, making sure it fills the holes.
  • Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the gelatin to set.
  • Once chilled, spread the whipped topping evenly over the top of the cake.
  • In a bowl, mix the crushed cookies with the melted butter until combined and crumbly. Sprinkle the mixture evenly over the whipped topping.
  • Decorate the top with the diced fresh strawberries.
  • Slice and serve the cake cold. Enjoy!

Notes

For extra flavor, you can add a splash of vanilla extract to the whipped topping.
Store any leftovers in the refrigerator, covered with plastic wrap, for up to 3 days.