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

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Prep 35 min
Total 3 hr 15 min
Servings 15

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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.

by: Tablespoon Kitchens

Updated Mar 14, 2018

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

Filling

1 cup strawberry jam
1 box (6-serving size) vanilla instant pudding and pie filling mix
3 cups cold milk

Topping

1 container (8 oz) Cool Whip frozen whipped topping, thawed
2 cups chopped Golden Oreo cookies (about 16 cookies)
1 cup chopped strawberries

Steps

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.

Expert Tips

tip 1
Chopping the cookies, as opposed to crushing or crumbling, gives the cookies a more attractive appearance when used as a garnish.
tip 2
Strawberry jam that is darker or more vibrant in color will make for a prettier appearance when the cake is cut.

Nutrition Information

400 Calories, 16g Total Fat, 4g Protein, 60g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 400

Calories from Fat: 140

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;