Strawberry Crunch Poke Cake
A delightful and nostalgic dessert featuring moist yellow cake soaked in strawberry jello, topped with fluffy whipped cream and crunchy graham cracker crumbs.
Ingredients
For the Cake
- 1 box yellow cake mix Any brand is fine; follow package instructions for eggs and oil.
- 3 large eggs Use as instructed on the cake mix box.
- 1/2 cup vegetable oil Can be substituted based on box instructions.
- 1 cup water As per cake mix instructions.
For the Jello Soak
- 1 cup strawberry jello Use the classic flavor, not sugar-free.
- 1 cup boiling water Dissolve the jello completely.
For the Topping
- 1 cup cold milk
- 8 ounces whipped topping Thawed from freezer section.
- 1 cup crushed strawberries Fresh or thawed frozen strawberries.
- 1 cup crushed graham crackers Can be substituted with vanilla wafers or shortbread.
- 1/4 cup powdered sugar
- 1/4 cup melted butter To mix with graham cracker crumbs.
Instructions
Preparation
- Preheat your oven according to the cake mix instructions. Grease and flour a 9x13 inch pan.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Beat until smooth. Pour into the prepared pan and bake according to package instructions.
- Once the cake is done, let it cool for 10 minutes.
- While the cake is cooling, dissolve the strawberry jello in boiling water.
- Poke holes in the cake with a fork or a skewer, then pour the jello evenly over the cake.
- Refrigerate the cake for at least 2 hours to set the jello.
Topping Assembly
- In a separate bowl, mix the crushed strawberries with the whipped topping.
- Spread the strawberry mixture over the cooled cake.
- In another bowl, combine the crushed graham crackers, powdered sugar, and melted butter to make the crunchy topping.
- Sprinkle the crunchy topping over the cake.
- Serve chilled and enjoy!
Notes
Make the cake the night before for better flavor melding. Cover tightly and keep in the fridge for up to 3 days. For cleaner slices, wipe knife between cuts.