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Strawberry Shortcake Golden Oreo™ Poke Cake

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Ingredients

Cake

1
box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

Filling

1
cup strawberry jam
1
box (6-serving size) vanilla instant pudding and pie filling mix
3
cups cold milk

Topping

1
container (8 oz) Cool Whip™ frozen whipped topping, thawed
2
cups chopped Golden Oreo™ cookies (about 16 cookies)
1
cup chopped strawberries

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
  • 3
    With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • 4
    In small microwavable bowl, microwave jam uncovered on High 2 minutes, stirring after 1 minute, until mixture is warm and spreadable. Pour over cake; spread evenly over surface, working back and forth to fill holes.
  • 5
    In large bowl, beat pudding mix and milk with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes.
  • 6
    In medium bowl, stir together whipped topping and 1 cup of the chopped cookies. Spread evenly over cake. Refrigerate 30 minutes. Just before serving, top with chopped strawberries and remaining 1 cup chopped cookies. Cut into 5 rows by 3 rows.

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