The Strawberry Pretzel Salad Poke Cake is a delightful twist on the classic dessert, combining sweet, salty, and creamy layers. A buttery pretzel crust adds a crunchy base, topped with moist strawberry-flavored cake filled with sweet strawberry gelatin. Creamy whipped topping balances the flavors, while fresh strawberries enhance the fruity touch. The poke method allows the gelatin to seep into the cake, making it extra moist and flavorful. Perfect for gatherings, this refreshing dessert is both eye-catching and irresistibly delicious.
Ingredients
- 1 package (15-1/4 ounces) white cake mix
- 1-1/4 cups water + more for gelatin
- 2 large eggs, room temperature
- 1/4 cup canola oil
- 1-pound frozen sweetened sliced strawberries, thawed
- 2 packages (3 ounces each) strawberry gelatin
- 2 cups crushed pretzels (about 8 ounces)
- 1/2 cup butter, melted
- 1 cup plus 1-1/2 tablespoons sugar, divided
- 1 block (8 ounces) cream cheese, softened
- 1 tub (8 ounces) frozen whipped topping, thawed
Instructions
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- Preheat oven to 350°F. Grease a 13×9-in. baking dish; set aside.
- In a large bowl, beat cake mix, 1-1/4 cups water, eggs, and oil on a low speed for 30 seconds. Increase speed to medium; beat another 2 minutes or until smooth.
- Pour batter into prepared baking dish. Bake 25-35 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 minutes. Leave the oven on.
- Poke holes every 1/2-in. with the end of a wooden spoon. Set aside.
- Drain juice from the strawberries into a 2-cup measuring cup. Refrigerate berries for later use. Add water to the juice so it measures 2 cups, then pour it into a small saucepan. Bring mixture to a boil; stir in gelatin until dissolved. Remove from the heat; chill 30 minutes. Gently spoon gelatin mixture over the cake; chill 2-3 hours.
- Meanwhile, combine pretzels, butter, and 1 cup sugar in a bowl. Spread mixture onto a parchment-lined sheet pan; bake 10 minutes. Remove promptly; cool completely on a wire rack. Break into pieces.
- In a small mixing bowl, beat the cream cheese and remaining 1-1/2 tablespoons sugar until smooth, 1-2 minutes. Add whipped topping; beat until evenly combined.
- Remove the cake and reserved strawberries from the refrigerator. Spread whipped topping mixture over the cake; top with strawberries. Sprinkle with pretzel pieces. Cut into slices to serve.
