Description
Indulge in this delightful Strawberry Delight Crunch Cake, a perfect summer treat that combines the freshness of strawberries with the creaminess of pudding and cream cheese, all atop a strawberry cake base with a crunchy cookie topping.
Ingredients
Scale
For the cake:
- 1 box strawberry cake mix (plus eggs, oil, and water as called for on the box)
For the cream cheese layer:
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8-ounce) tub whipped topping (like Cool Whip)
For the pudding layer:
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1½ cups cold milk
Additional:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup Golden Oreos, crushed
- 1 tablespoon melted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the cake: Prepare the strawberry cake mix according to package directions and bake in a 9×13-inch pan. Allow the cake to cool completely.
- Make the cream cheese layer: Beat the softened cream cheese with powdered sugar until smooth. Fold in the whipped topping and spread evenly over the cooled cake.
- Prepare the pudding layer: Whisk the instant pudding mix with cold milk until thickened, then spread over the cream cheese layer.
- Add strawberries: Top with sliced fresh strawberries.
- Add the crunch topping: Mix crushed Golden Oreos with melted butter and sprinkle over the top of the cake.
- Chill and serve: Chill the cake for at least 1 hour before serving to allow layers to set.
Notes
- You can substitute vanilla wafers for Golden Oreos.
- For extra strawberry flavor, layer sliced strawberries between the pudding and cream layers.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 330mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
