Description
This Strawberry Crunch Poke Cake is a moist and flavorful dessert, featuring a luscious strawberry filling, creamy Cool Whip topping, and a delicious crunch. Perfect for parties, gatherings, or a special treat!
Ingredients
Scale
Cake Base:
- 1 box white cake mix (15 ounces)
- 3 large eggs (per box instructions)
- 1/3 cup vegetable oil
- 1 cup water
- 1 box Strawberry Jell-O (.3-ounce box)
- 8 ounces Cool Whip topping (thawed)
Strawberry Topping:
- 1 cup fresh strawberries (chopped)
- 1/4 cup sugar
- 1/2 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Prepare cake batter according to package directions.
- Pour batter into a 9×13-inch glass baking dish and bake as instructed.
- While baking, cook strawberries, sugar, and lemon juice in a medium pot for 5 minutes until softened. Set aside.
- Cool the cake for 15-20 minutes after baking.
- Prepare the Jell-O mixture as per package directions.
- Poke holes all over the cake using the end of a wooden spoon.
- Pour Jell-O mixture evenly over the cake.
- Spread the strawberry topping over the cake.
- Refrigerate for 2-3 hours.
- Spread Cool Whip evenly over the cake.
- Garnish with fresh strawberries if desired.
- Serve & enjoy!
Notes
- For extra crunch, add crushed Golden Oreos mixed with melted butter as a topping.
- Refrigerate leftovers for up to 3 days.
- Substitute vanilla cake mix for a sweeter variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg