Strawberry Crunch Poke Cake
A heartwarming homemade Strawberry Crunch Poke Cake, infused with sweet strawberry goodness, topped with a delightful crunch, perfect for gatherings or a cozy afternoon.
Ingredients
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1 box (3 oz) strawberry gelati
- 2 cups fresh strawberries, hulled and sliced
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping
- 8 oz cream cheese, softened
- 4 tbsp butter, melted
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1 cup strawberry crunch topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cake mix, eggs, and water. Mix until smooth, about 2 minutes.
- Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes.
- Poke holes in the cooled cake using the handle of a wooden spoon, about 1 inch apart.
- Mix the strawberry gelatin with 1 cup of boiling water until dissolved and pour over the poked cake.
- Pour the sweetened condensed milk over the cake to soak into the holes.
- In a bowl, combine softened cream cheese and whipped topping until smooth. Add sugar if needed.
- Spread the cream cheese frosting evenly over the cake.
- Mix the melted butter, sugar, and graham cracker crumbs until it resembles wet sand, then sprinkle over the frosting.
- Refrigerate the cake for at least 2 hours before serving.
Notes
Make sure to let your cake cool completely before poking. You can swap graham crackers for crushed cookies for a different texture.