Why Make This Recipe
Strawberry Crunch Poke Cake is a delightful dessert that combines the flavors of vanilla and strawberry in a fun and simple way. It’s perfect for parties, picnics, or just a sweet treat at home. The moist cake with its creamy filling and crunchy topping makes every bite enjoyable. Plus, it’s easy to make, even if you’re not a master baker!
How to Make Strawberry Crunch Poke Cake
Ingredients
- 1 box of vanilla cake mix
- 3 large eggs
- 1 cup of water
- 1 package (3.4 oz) strawberry instant pudding mix
- 2 cups of milk
- 1 cup of whipped cream
- 1 cup of crushed strawberries
- 1 cup of crushed cookies (like Golden Oreos)
- 1/4 cup of melted butter
Directions
- Preheat your oven according to the cake mix instructions.
- Prepare the cake mix by combining it with the eggs and water. Bake in a 9×13 inch pan.
- Once the cake is done, let it cool completely. Then, poke holes all over the top using a fork.
- Prepare the strawberry pudding according to the package instructions. Pour it over the cake, making sure it fills the holes.
- In a bowl, mix the whipped cream with the crushed strawberries. Spread this mixture over the cake.
- Mix the crushed cookies with melted butter and sprinkle on top of the cake.
- Refrigerate for at least 2 hours before serving.
How to Serve Strawberry Crunch Poke Cake
Serve the Strawberry Crunch Poke Cake chilled. Cut it into squares and enjoy with a dollop of whipped cream if you like. It’s great for any occasion, and your guests will love it!
How to Store Strawberry Crunch Poke Cake
Store any leftovers in the refrigerator. Cover the cake with plastic wrap or a lid to keep it fresh. It should stay good for about 3-4 days.
Tips to Make Strawberry Crunch Poke Cake
- Make sure to poke holes deep enough for the pudding to fill, but don’t go all the way through the cake.
- For a stronger strawberry flavor, use fresh strawberries instead of crushed.
- You can replace the Golden Oreos with another type of cookie, like vanilla wafers, for a different taste.
Variation
You can try different flavors of pudding to create your own spin on this recipe. Chocolate or vanilla pudding can also work well if you’re looking for a change!
FAQs
1. Can I use fresh strawberries instead of crushed?
Yes, you can use fresh strawberries. Just slice them and layer them on the cake or mix them in the whipped cream.
2. How long does it take to prepare this cake?
The preparation time is about 30 minutes, but you need to account for cooling and refrigeration time.
3. Can I make this cake ahead of time?
Absolutely! You can make it a day in advance. Just store it in the fridge until you’re ready to serve.
Strawberry Crunch Poke Cake
Ingredients
For the Cake
- 1 box vanilla cake mix Follow package instructions for baking
- 3 large eggs
- 1 cup water
For the Filling
- 1 package strawberry instant pudding mix (3.4 oz)
- 2 cups milk To prepare pudding
- 1 cup whipped cream
- 1 cup crushed strawberries Can use fresh or crushed
For the Topping
- 1 cup crushed cookies (like Golden Oreos) Can substitute with vanilla wafers
- 1/4 cup melted butter
Instructions
Preparation
- Preheat your oven according to the cake mix instructions.
- Prepare the cake mix by combining it with the eggs and water. Bake in a 9x13 inch pan.
- Once the cake is done, let it cool completely. Then, poke holes all over the top using a fork.
Filling and Serving
- Prepare the strawberry pudding according to the package instructions. Pour it over the cake, making sure it fills the holes.
- In a bowl, mix the whipped cream with the crushed strawberries. Spread this mixture over the cake.
- Mix the crushed cookies with melted butter and sprinkle on top of the cake.
- Refrigerate for at least 2 hours before serving.