Strawberry Crunch Poke Cake
A delightful Strawberry Crunch Poke Cake featuring layers of strawberry flavor, topped with whipped cream and a crunchy topping of freeze-dried strawberries and crushed cookies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (3.4 oz) package strawberry-flavored pudding mix
- 1 cup milk
- 1 (8 oz) container whipped topping
- 1 cup crushed freeze-dried strawberries
- 1 cup crushed shortbread cookies
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- Combine the strawberry cake mix, water, vegetable oil, and eggs in a large bowl. Mix until smooth.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool for at least 10 minutes, then poke holes all over the top using the end of a wooden spoon.
- Whisk together the strawberry pudding mix and milk in a separate bowl until smooth. Pour the pudding over the cake, ensuring it fills the holes.
- Chill the cake in the refrigerator for at least 2 hours.
Notes
Store covered in the refrigerator for up to 3 days or freeze for up to 2 months. Ensure cake is cool before adding pudding to prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg