Scrumptious Strawberry Crunch Poke Cake
I love to make poke cakes, and I have made a lot of them through the years. Everyone loves them. So let me share a recipe for this Strawberry Crunch Poke Cake. It is so moist and flavorful and tastes AMAZING!!
WHERE DID POKE CAKE ORIGINATE?
Poke cakes popped up in American kitchens around 1970, first appearing in a print advertisement intended to increase Jell-O sales. The ad illustrated the quick-and-easy cleverness of combining convenience foods – cake mix, Jell-O, and Dream Whip or Cool Whip – to create hip and mod desserts.
WHO INVENTED POKE CAKE?
According to Lynne Galia of the Kraft Heinz Company, the Jell-O gelatin poke cake, developed by General Foods Kitchens, first appeared in print advertising and in Jell-O recipe booklets in 1976.
If you remember those Strawberry Ice Cream Bars you would buy from the ice cream truck in the summer, this is just like a cake version of those flavors. You are going to love this recipe!
TO MAKE THIS SCUMPTIOUS DESSERT USE THE FOLLOWING INGREDIENTS….
- White sheet cake
- Evaporated milk
- Strawberry jello
- Sweetened condensed milk
- Whole milk
- Cool Whip
- 25 golden Oreos (about 1 package)
- Salted butter
DO YOU KNOW HOW TO MAKE THAT CAKE MIX TASTE LIKE THE BAKERY…..
Double the amount of oil but use butter.
Add one more egg.
Replace that water with milk.
A FEW MORE TIPS TO MAKE THIS DELICIOUS CAKE….
You can use either white, yellow, or vanilla cake mix for this Strawberry Crunch Cake Recipe. Plus I use the end of a wooden spoon to poke holes in any poke cake I make. It works really well.
You do not need to remove the cream filling from the Oreos. Just leave the filling in.
You can make this recipe into cupcakes if you want. They only take 20 minutes in the oven.
Or you can use two 8-inch round cake pans and bake those for around 30 minutes.
Store the strawberry poke cake covered in the refrigerator for three to four days.
Everyone will take one bite and want the recipe. Grab your apron and scroll down and lets an make this delightful dessert.
- 1 box strawberry cake mix
- 3 oz box strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
For the Frosting:
- 8 oz. softened cream cheese
- 1 1/2 cups heavy whipping cream
- 1 cup confectioners' sugar
- 1 tsp vanilla extract
For the Strawberry Crunch Topping:
- 18-20 coarsley crushed Golden Oreos
- 1/4 cup melted unsalted butter
- 3 oz. box strawberry gelatin powder
- Fresh strawberries for garnish, optional but recommended
- Preheat oven to 350° degrees F. In a mixing bowl combine the eggs, melted butter, milk, strawberry jello powder, and strawberry cake mix. Use an electric mixer to combine.
- Pour the batter into the prepared pan, and bake for 23-28 minutes. Allow the cake to cool completely before adding the frosting.
- Once the cake is cool, place the 4 tablespoons softened butter, softened cream cheese, powdered sugar, and 1 tablespoon of milk in a large bowl. Beat with a hand mixer until light and fluffy. Spread the frosting over the cake.
- Combine the coarsely crushed Golden Oreos, melted butter, and second box of strawberry gelatin powder (just the dry powder) in a medium bowl until combined and thoroughly coated. Drop handfuls of the mixture evenly over the frosted cake and press to adhere to the frosting. Top with fresh strawberries, if desired.
- Top the cooled cake with the frosting, then sprinkle the strawberry crunch on top. Cut into slices and serve!