Strawberry Crunch Poke Cake
Ingredients:
For the Cake:
– 1 box white cake mix (15.25 oz), plus ingredients to prepare
– 1 package (3 oz) strawberry gelatin
– 1 cup boiling water
– 1 cup cold water
For the Frosting:
– 1 package cream cheese (8 oz), softened
– 1½ cups heavy whipping cream
– 1 cup confectioners’ sugar
– 1 tsp vanilla extract
For the Strawberry Crunch Topping:
– 18-20 Golden Oreos, coarsely crushed
– ¼ cup unsalted butter, melted
– 1 package (3 oz) strawberry gelatin powder
– Fresh strawberries for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Prepare white cake mix according to package instructions. Pour batter into the prepared pan and bake as directed. Allow to cool completely.
3. Poke holes all over the cake using a fork.
4. In a small pitcher, dissolve the first box of strawberry gelatin in boiling water. Stir in cold water and pour evenly over the cake. Refrigerate for at least 4 hours or overnight.
5. For the frosting, beat cream cheese until smooth. In a separate bowl, whip heavy cream, confectioners’ sugar, and vanilla until stiff peaks form. Fold in cream cheese until well combined. Spread over chilled cake.
6. For the topping, mix crushed Golden Oreos, melted butter, and dry strawberry gelatin powder until coated. Sprinkle evenly over the frosted cake and press gently to adhere. Garnish with fresh strawberries if desired.
7. Store any leftovers in the refrigerator. The topping will soften over time.
