Strawberry Crunch Poke Cake
A delightful dessert that combines moist strawberry cake, creamy topping, and crunchy graham cracker crust for an indulgent experience.
Servings 12 servings
Calories 300kcal
Ingredients
For the Cake
- 1 box strawberry cake mix (plus ingredients required on the box, typically water, oil, and eggs)
- 1/2 cup sweetened condensed milk
- 1/2 cup strawberry syrup
For the Topping
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 cup crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/4 cup strawberry jello (or strawberry gelatin)
- 1/2 cup chopped fresh strawberries (optional for garnish)
Instructions
Preparation
- Preheat your oven according to the instructions on the cake mix box and grease a 9x13-inch baking dish.
- Prepare the cake mix as per the package instructions, adding water, oil, and eggs. Pour the batter into the prepared baking dish and bake for 30-35 minutes.
- After baking, let it cool for 10 minutes, then poke holes all over the cake using the end of a wooden spoon.
- In a small bowl, mix sweetened condensed milk with strawberry syrup and pour over the warm cake.
- Let the cake cool completely and refrigerate for at least 2 hours.
Topping Preparation
- Prepare the topping by mixing crushed graham crackers, melted butter, sugar, and strawberry jello until crumbly.
- Spread whipped topping over the cake, sprinkle the graham cracker mixture on top, and press down gently.
- Garnish with fresh chopped strawberries if desired.
- Slice and serve.
Notes
To elevate your cake, consider adding a splash of vanilla extract, substituting strawberry syrup with raspberry or blueberry syrup, or folding cream cheese into the whipped topping for added richness. Store covered in the refrigerator for up to 4 days.