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Strawberry Crunch Poke Cake

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Ingredients

  • 1 box white cake mix (plus eggs, oil, and water as called for on box)
  • 1 box (3 oz) strawberry Jell-O
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 tub (8 oz) Cool Whip, thawed
  • 1 cup crushed Golden Oreos
  • 2 tbsp butter, melted
  • 1 box (3 oz) instant vanilla pudding mix (optional—if you want a thicker topping)
  • 1/2 cup freeze-dried strawberries (optional but sooo good in the topping)

Instructions

  • Bake the white cake in a 9x13" pan according to package directions. Let it cool for about 10 minutes.
  • Use the handle of a wooden spoon to poke holes all over the warm cake (not all the way through just to the bottom of the sponge).
  • Mix the Jell-O with the boiling water until dissolved, then stir in the cold water.
  • Pour the Jell-O evenly over the cake, making sure it soaks into all the holes. Chill in the fridge for at least 2 hours.
  • Crush the Golden Oreos in a zip bag, then stir in the melted butter and freeze-dried strawberries.
  • Spread the Cool Whip over the chilled cake. If using the pudding mix, whisk it into the Cool Whip first to thicken it up a bit.
  • Sprinkle the crunchy topping all over the top—press it in gently so it sticks.
  • Chill again if you’ve got time, then slice and serve cold.