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–+ servings

Strawberry Crunch Poke Cake

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A moist vanilla cake poked and filled with strawberry pudding, topped with whipped cream, crushed strawberries, and a buttery cookie crunch.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box vanilla cake mix Follow package instructions for baking.
  • 3 large eggs
  • 1 cup water
For the Pudding
  • 1 package strawberry instant pudding mix (3.4 oz)
  • 2 cups milk To prepare pudding.
For the Topping
  • 1 cup whipped cream Freshly whipped or stabilized.
  • 1 cup crushed strawberries Fresh or lightly mashed; drained if very juicy.
  • 1 cup crushed cookies Golden Oreos or vanilla wafers work well.
  • 1/4 cup melted butter

Method
 

Preparation — Bake the Cake
  1. Preheat oven and prepare a 9×13 pan according to the cake mix directions.
  2. Whisk together the cake mix, 3 eggs, 1 cup water, and any oil called for on the box.
  3. Pour batter into the prepared pan and bake until a toothpick comes out clean.
  4. Let the cake cool slightly for about 10–15 minutes so it’s warm but not piping hot.
Filling — Poke and Pour
  1. Use the handle of a wooden spoon to poke holes all over the warm cake, spacing them about 1–1½ inches apart.
  2. Prepare the strawberry instant pudding with 2 cups cold milk, whisking until thick.
  3. Immediately pour the pudding evenly over the cake so it fills the holes and soaks into the crumb.
  4. Refrigerate the cake for at least 1 hour so the pudding sets into the cake.
Topping — Whipped Cream and Crushed Strawberries
  1. In a bowl, fold 1 cup crushed strawberries into 1 cup whipped cream for a light, fruity topping.
  2. Spread the strawberry whipped cream evenly over the chilled, pudding-soaked cake.
Crunch Topping — Cookie Crumble
  1. Combine 1 cup crushed cookies with 1/4 cup melted butter until crumbs are moistened and hold together a bit.
  2. Sprinkle the crumble across the top of the cake for texture and a golden finish.
Serving
  1. Chill the finished cake for another 30–60 minutes so layers set fully.
  2. Slice with a sharp knife, wiping between cuts for cleaner slices.
  3. Serve cold.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 20g

Notes

Store covered in the fridge for up to 3–4 days. You can freeze individual slices wrapped tightly for up to 1 month. Avoid warm conditions as this cake needs to be kept refrigerated.
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