GIVE YOUR STRAWBERRY CRUNCH BAR A NEW PLACE AT YOUR SUMMERTIME TABLE WITH THIS FLAVORFUL POKE CAKE!​

INGREDIENTS​

• Cake
• 1 box (15-16.5 oz. or 432-461 g) white cake mix, plus ingredients to make cake
• 1 box (3 oz. / 90 g) strawberry gelatin
• ¾ cup (175 mL) boiling water
• ¾ cup (175 mL) cold water
• Frosting
• 1 pkg (8 oz. / 250 g) cream cheese, softened
• 1 cup (250 mL) powdered sugar
• 1 tsp (5 mL) vanilla
• ½ tsp (1 mL) almond extract
• 1½ cups (375 mL) heavy whipping cream
• Toppings
• 1 cup (250 mL) vanilla wafers, coarsely crushed
• ¼ cup (60 mL) butter, melted
• 1 box (3 oz. / 90 g) strawberry gelatin
• Fresh strawberries, sliced

DIRECTIONS​

1. Preheat the oven to 350° F (180° C). Grease a 9 x 13 baking pan with oil.
2. Add the cake mix and ingredients to the bowl of the Deluxe Stand Mixer. Select BEAT for 2 minutes. Add the cake batter to the prepared pan and bake according to package instructions, about 22-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool slightly.
3. Using a fork, poke holes over the top of the cake.
4. Combine the gelatin and boiling water in a small bowl; whisk until completely dissolved. Whisk in the cold water. Pour the liquid evenly over the cake. Cover and refrigerate for at least 4 hours, or up to overnight, to set.
5. For the frosting, add the cream cheese, powdered sugar, and extracts into the bowl of the Stand Mixer with the whisk attachment. Select WHIP for 3 minutes and 30 seconds. After 1 minute has elapsed, slowly drizzle the heavy whipping cream while the mixer is still running. Press CANCEL and set aside.
6. After the cake has set, spread the frosting evenly over the top of the cake.
7. Combine the vanilla wafers, butter and remaining gelatin in a small bowl. Set aside.
8. When ready to serve, top with the wafer topping and sliced strawberries.

Yield:​

• 16 servings

Nutrients per serving:​