Go Back
–+ servings
Print

Strawberry Crunch Poke Cake

Luscious Strawberry Crunch Poke Cake. Bursting with strawberries, delightful crunch, and moist cake, it will surely satisfy your cravings!
Course Dessert
Cuisine American
Keyword Cakes, easy cake recipes, easy dessert recipes
Prep Time 4 hours 40 minutes
Cook Time 25 minutes
Total Time 5 hours 5 minutes
Servings 12 Servings

Ingredients

Cake:

  • One 15.25 oz oz white cake mix, plus ingredients needed on the back
  • 3 oz. box strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water

Frosting:

  • 8 oz. cream cheese softened
  • 1 ½ cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Crunch Topping:

  • 18-20 golden Oreos coarsely chopped
  • 3 oz. box strawberry gelatin
  • ¼ cup unsalted butter melted
  • Fresh strawberries optional
  • Whipped cream for topping optional

Instructions

For the Cake:

  • Preheat your oven to 350 degrees F. and prepare a 9x13 baking pan by spraying generously with no-stick spray and set aside.
  • Prepare the cake mix according to the package instructions and bake.
  • Cool the cake completely on a wire rack.
  • Once the cake is cool, poke holes through the cake using a dowel or straw.
  • Prepare the gelatin by adding 3 oz. of the strawberry jello to a large liquid measuring glass and top with 1 cup boiling water. Stir until the gelatin powder is dissolved.
  • Stir in 1 cup of cold water and whisk until incorporated.
  • Pour the gelatin mixture over the cake making sure to fill all the holes. Cover the cake and refrigerate for at least 4 hours.

For the frosting:

  • Add the cream cheese to the bowl of a stand mixer equipped with a whisk attachment and cream for 2-3 minutes until completely smooth.
  • In another medium bowl. Add the heavy whipping cream, powdered sugar, and vanilla extract and whisk on high speed with a hand mixer until stiff peaks form.
  • Carefully fold in the whipped cream into the cream cheese mixture until fully incorporated and smooth.
  • Spread the frosting evenly over the top of the cake and smooth.

For the crunch topping:

  • Add the golden Oreos into a food processor and pulse a few times until you get coarse crumbs.
  • Remove half of the crumbs into a small bowl and add in 3 oz. of strawberry Jell-o powder and 2 tablespoons melted butter. Use a fork to combine until the Oreo crumbs are coated.
  • Add the remaining 2 tablespoons butter into the food processor with the plain Oreos and pulse.
  • Add the strawberry Oreo mixture into the food processor and pulse a FEW times only to combine the crumbs.
  • Sprinkle evenly over the top of the cake.
  • Top with whipped cream and fresh strawberries if desired and serve.
  • Store covered in the refrigerator up to two days.