How far in advance can you make a poke cake?

You can make a poke cake up to 2 days in advance. The cake's moistness and flavor improve over time as the liquid from the filling or syrup seeps into the cake layers.

Can I make a Strawberry Crunch Cake gluten-free?

Yes, you can make a gluten-free version of Strawberry Crunch Cake by using a gluten-free cake mix and ensuring all the other ingredients are also gluten-free. Various gluten-free cake mixes are available in stores, or you can make your own using gluten-free flour and ingredients.

How long can I freeze a Strawberry Crunch Cake?

A Strawberry Crunch Cake can be frozen in the freezer for 2-3 months without significant loss in taste or texture. Labeling the cake with the date of freezing is recommended to keep track of its freshness.

Should I add the crunchy topping before freezing the cake?

After thawing it, it's generally best to add the crunchy topping to the Strawberry Crunch Cake. Freezing and thawing may affect the texture of the topping, making it lose its crunchiness. Therefore, adding the topping just before serving is recommended to ensure the best texture and flavor.

Delicious Strawberry Crunch Poke Cake

Description

Discover the irresistible delight of a Strawberry Crunch Poke Cake. Moist cake, fruity fillings, and a satisfying crunch combine in this must-try dessert!

Ingredients

Scale

1 Strawberry Cake Mix or White Cake Mix (including the required content of eggs, oil, and water)
8 oz. Whipped Topping
3.5 oz. Cream Cheese flavored instant pudding
2 c. cold whole milk
20 vanilla sandwich cookies
1 c. dried strawberries
2 tbsp. Unsalted Butter
1 tbsp. Strawberry gelatin

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Instructions

Preheat the oven to 350 Degrees. Spray a 9X13 baking dish with baking spray and set aside.
Combine the cake mix, vegetable oil, water, and eggs in a large mixing bowl using a handheld or standing mixer. Pour the cake batter in the baking pan and bake for 20-25 minutes or until a toothpick can be inserted and comes out clean. Allow the cake to cool.
Poke the cake with the end of a wooden spoon or chopstick around the cake.
In a large measure cup or bowl, add the instant pudding and cold milk and mix until smooth. Once the pudding is smooth and slightly thickened but can still be poured, pour over the cake and allow it to sit in the refrigerator for an hour, covered in plastic wrap.
Meanwhile, using a food processor, combine the vanilla cookies, dried strawberries, strawberry gelatin, and butter and pulse until it looks like coarse crumbs.
Spread the whipped topping on top of the cake and sprinkle the cookie topping on top of the cake. Cut into squares and serve.

Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Bake
Cuisine: American