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–+ servings
David Murphy

Strawberry Crunch Poke Cake

My Strawberry Crunch Poke Cake is such a yummy and airy sweet treat!
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Prep Time 4 hours 40 minutes
Cook Time 25 minutes
Total Time 5 hours 5 minutes
Servings: 12 Servings
Course: Desserts
Cuisine: American

Ingredients
  

  • One 15 oz box white cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 3 oz strawberry jello
  • 1 cup boiling water
  • 1 cup cold water
  • 8 oz cool whip
  • 18-20 golden oreos crushed
  • 1/4 unsalted butter melted
  • Fresh strawberries are optional

Instructions
 

  1. Preheat oven to 350°F. Grease a 9x13 baking dish with cooking spray
  2. Prepare cake mix to the back of the box instructions.
  3. Add cake to pan and bake according to box instructions.
  4. Cool cake completely. Once cooked use the end of a spoon to poke holes all around the top of the cake.
  5. In a small to medium mixing bowl add one box of jello, boiling water, mix and then cold water and mix once again.
  6. Pour over cake holes, making sure to pour over each hole.
  7. Cover and place in fridge for 4 hours or overnight.
  8. Cover the top with the cool whip completely. Almost using the entire container.
  9. Crush up the golden oreos. Melt the butter in a microwave safe bowl, pour the oreos in a medium size bowl, pour the butter over top and mix, then pour in the other box of jello powder and mix once again.
  10. Sprinkle all over the top of the cake and lightly press down to make the crumbs stick into the cool whip.
  11. Slice and serve! Add a strawberry for garnish (optional).

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