Strawberry Shortcake Golden Oreo™ Poke Cake

Name: Strawberry Shortcake Golden Oreo™ Poke Cake
Prep time: 35 min
Total time: 3 h 15 min
Yield: 15
Ingredients: 1 box Betty Crocker™ Super Moist™ yellow cake mix; Water, vegetable oil and eggs called for on cake mix box; 1 cup strawberry jam; 1 box (6-serving size) vanilla instant pudding and pie filling mix; 3 cups cold milk; 1 container (8 oz) Cool Whip frozen whipped topping, thawed; 2 cups chopped Golden Oreo cookies (about 16 cookies); 1 cup chopped strawberries

3 Ratings

3 Comments

Kitchen Tested

Strawberry Shortcake Golden Oreo™ Poke Cake

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Prep 35 min
Total 3 hr 15 min
Servings 15

We’re calling it—this is the official party dessert of summer. We started with a cake, then we poked strawberry jam and vanilla pudding inside. But then we couldn’t leave well enough alone (when have we ever?), so we added a layer of whipped topping with crushed-up Golden Oreo™ cookies and finished with fresh strawberries and more Oreo cookies—because. MORE+ LESS-

By Tablespoon Kitchens

Updated March 14, 2018

Ingredients

Cake

box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Filling

cup strawberry jam

box (6-serving size) vanilla instant pudding and pie filling mix

cups cold milk

Topping

container (8 oz) Cool Whip frozen whipped topping, thawed

cups chopped Golden Oreo cookies (about 16 cookies)

cup chopped strawberries

Steps

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1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2

Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
3

With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4

In small microwavable bowl, microwave jam uncovered on High 2 minutes, stirring after 1 minute, until mixture is warm and spreadable. Pour over cake; spread evenly over surface, working back and forth to fill holes.
5

In large bowl, beat pudding mix and milk with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes.
6

In medium bowl, stir together whipped topping and 1 cup of the chopped cookies. Spread evenly over cake. Refrigerate 30 minutes. Just before serving, top with chopped strawberries and remaining 1 cup chopped cookies. Cut into 5 rows by 3 rows.

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Expert Tips

Chopping the cookies, as opposed to crushing or crumbling, gives the cookies a more attractive appearance when used as a garnish.
Strawberry jam that is darker or more vibrant in color will make for a prettier appearance when the cake is cut.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 24%
Saturated Fat 6g 29% Trans Fat 0g
Cholesterol: 40mg; 14%
Sodium: 390mg; 16%
Potassium: 140mg; 4%
Total Carbohydrate: 60g; 20%
Dietary Fiber 1g 4% Sugars 38g
Protein: 4g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 8%; 8%
Calcium: 15%; 15%
Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;