Easy Strawberry Crunch Cake
Ingredients:
For the Cake:
1 box strawberry cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
1 box vanilla pudding mix (instant)
1 cup milk
For the Crunch Topping:
1 pack Golden Oreos (about 14 cookies, crushed)
3 oz strawberry Jell-O mix
1/2 cup unsalted butter, melted
For the Frosting:
8 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream)
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, prepare the strawberry cake mix according to the instructions on the box.
Divide the batter between the two cake pans and bake according to the package directions (usually 25-30 minutes). Let the cakes cool completely.
Make the Crunch Topping:
Crush the Golden Oreos by placing them in a zip-top bag and rolling with a rolling pin or using a food processor.
In a bowl, mix the crushed cookies with the strawberry Jell-O mix. Pour the melted butter over the mixture and stir until combined. Set aside.
Prepare the Frosting:
In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, beating until well combined. Fold in Cool Whip or whipped cream until smooth.
Assemble the Cake:
Once the cakes are completely cool, spread a generous layer of frosting on top of one cake. Place the second cake on top and frost the entire cake, covering the top and sides evenly.
Add the Crunch Topping:
Press the strawberry crunch topping mixture onto the sides and top of the cake, making sure it sticks well to the frosting.
Chill and Serve:
Chill the cake for at least 30 minutes before serving to set the frosting and crunch topping.
Prep Time: 30 minutes | Cook Time: 25-30 minutes | Total Time: 1 hour
Kcal: Approx. 350 per slice | Servings: 12 slices