Description
A delicious strawberry crunch poke cake with layers of flavor.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup strawberry Jell-O
- 1 cup boiling water
- 1 cup cold water
- 1 container whipped topping (8 oz)
- 1 cup crushed strawberries
- 1 cup crushed graham crackers
- 1/4 cup strawberry syrup
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake mix according to package instructions.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- In a separate bowl, dissolve strawberry Jell-O in boiling water.
- Add cold water to the Jell-O mixture.
- Once the cake is baked, poke holes in it using a fork.
- Pour the Jell-O mixture over the cake, allowing it to soak in.
- Refrigerate the cake for at least 2 hours.
- Top with whipped topping and crushed strawberries.
- Sprinkle crushed graham crackers on top and drizzle with strawberry syrup.
Notes
- Chill the cake for better flavor.
- Use fresh strawberries for garnish.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry crunch poke cake, dessert, cake, strawberries