Strawberry Crunch Poke Cake

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Strawberry Crunch Poke Cake

Yield: 12-16 servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes (varies by cake mix)
Chill Time: At least 1 hour
Total Time: ~2 hours

Ingredients

Cake
  • 1 box white cake mix
    • Prepare according to the package instructions (you’ll typically need eggs, water, and oil).
  • 14 oz can sweetened condensed milk
  • 12 oz can evaporated milk
  • 1/2 cup whole milk
  • 3 oz package strawberry Jello, divided
Topping
  • 8 oz container Cool Whip (thawed)
    • You can use additional Cool Whip for garnish if desired.
  • 25 Golden Oreos (~1 package)
  • 1/4 cup salted butter (melted)
  • Fresh strawberries (optional, for garnish)

Instructions

Step 1: Bake the Cake
  1. Preheat your oven to 350°F (or the temperature specified on the cake mix package).
  2. Prepare the cake batter according to the package directions. Pour the batter into a 9×13 glass baking dish.
  3. Bake as directed on the box, typically 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool completely in the baking dish.
Step 2: Prepare the Strawberry Milk Mixture
  1. In a medium bowl, combine:
    • 12 oz evaporated milk
    • 14 oz sweetened condensed milk
    • 1/2 cup whole milk
    • 1/2 package (1.5 oz) of strawberry Jello
  2. Whisk the mixture until the Jello powder is fully dissolved and the milk mixture is smooth.
Step 3: Poke and Soak the Cake
  1. Once the cake is cool, use a bamboo skewer, chopstick, or fork to poke small, evenly spaced holes all over the cake.
    • Pro Tip: Poke down to the bottom of the cake for maximum absorption.
  2. Slowly spoon the strawberry milk mixture over the cake, ensuring it seeps into all the holes.
  3. Cover the cake with plastic wrap and refrigerate for at least 1 hour (or overnight for best results).
Step 4: Make the Crunch Topping
  1. Place 25 Golden Oreos in a large plastic zip-top bag. Crush them into fine crumbs using a rolling pin or food processor.
  2. Transfer the crumbs to a medium bowl. Add:
    • 1/4 cup melted salted butter
    • Remaining 1.5 oz of strawberry Jello powder
  3. Stir until the mixture resembles a sandy, crumbly texture.
Step 5: Assemble the Cake
  1. Remove the chilled cake from the refrigerator. Spread the thawed Cool Whip evenly over the top of the cake.
  2. Sprinkle the strawberry crunch topping evenly over the Cool Whip. Press gently to create a smooth, flat surface.
Step 6: Garnish and Serve
  1. For added flair, garnish with fresh strawberries, additional Cool Whip dollops, or a drizzle of strawberry syrup.
  2. Slice and serve chilled.

Storage Tips

  • Store the cake covered in the refrigerator for up to 3 days.
  • The cake is best enjoyed within the first 2 days, as the crunch topping may soften over time.

Serving Suggestions

  • This cake is perfect for summer barbecues, birthdays, or potlucks!
  • Pair it with a refreshing glass of iced tea or lemonade for a delightful dessert experience.

Enjoy your Strawberry Crunch Poke Cake—a nostalgic and flavorful treat that’s sure to impress! 🍓💖

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