Strawberry Crunch Cake
If you loved the Good Humor Col. Crunch Bars when you were a kid this cake is going to take you straight back to getting ice cream in summer 1986!
Servings: 12 Servings
Calories: 494kcal
Equipment
Ingredients
Strawberry Crunch Topping
- 2 dozen gold Oreos
- 1 3- ounce box of Strawberry Jello
- 1/3 cup of butter
Strawberry Swirl Cake
- 1 box white cake mix
- 3 eggs
- 1 cup melted butter
- 1/2 cup milk
- 1/2 cup strawberry jam
- 1 12- ounce tub of Cool Whip
Instructions
- Make the Strawberry Crunch: preheat the oven to 325°
- Pulse the Oreos in the food processor until chopped but don't completely powder them, you want pieces left
- Mix the strawberry jello into the chopped oreos
- Drizzle the butter over and toss to coat
- Pour on a baking sheet and bake 8-10 minutes in the preheated oven
- Once baked set aside to cool
- Increase the oven temp to 350°
- Butter a 9x13 baking pan
- Put the cake mix, eggs, butter, and milk in the bowl of stand mixer
- Stir to combine for 30 seconds, scrape down the sides, and then mix on medium-low (speed 2-3) for another 1 1/2 minutes
- Pour 2/3 of the cake mix in the baking pan
- Add the jam to the reserved cake mix and stir to combine
- Drop the strawberry cake mix in blobs on top of the white cake mix, use a knife to marbleize it
- Bake in the oven for 30-35 minutes or until a toothpick comes out clean
- Cool completely
- Frost with cool whip
- Add the strawberry crunch right before serving
Video
Nutrition
Serving: 1 Serving | Calories: 494kcal | Carbohydrates: 63g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 559mg | Potassium: 110mg | Fiber: 1g | Sugar: 39g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 1mg
