Soft yellow cake, strawberry gelatin, and two layers of cinnamon-spiced graham cracker crumbs with nuts combine in this retro Strawberry Graham Poke Cake. It’s an easy, nostalgic dessert with a crunchy surprise inside and on top, finished with whipped topping for a creamy contrast.
This Strawberry Graham Poke Cake comes from a classic ’70s church cookbook and stands out among poke cakes because it includes graham cracker crumbs and chopped nuts both inside the cake and beneath the whipped topping.
The graham crumb mixture is seasoned with cinnamon, which adds a warm, slightly spicy note that pairs nicely with the soft cake, fruity gelatin, and crunchy nuts.
If you enjoy vintage recipes with a twist, this one is worth trying.
- Classic Jello Poke Cake
- Layered Lemon Poke Cake
- Coconut Poke Cake
Ingredients
- 1 package yellow cake mix plus the eggs, oil, and water called for on the box (Duncan Hines or similar).
- 1 small box (3 oz) strawberry gelatin (or another flavor you prefer).
- 1½ cups graham cracker crumbs (store-bought or crushed from full sheets).
- ½ cup finely chopped walnuts (or pecans/macadamia nuts, or omit).
- ½ teaspoon ground cinnamon (optional—see swaps below).
- ½ cup melted butter, divided (reserve ¼ cup for topping).
- 1 cup boiling water and ½ cup cold water for the gelatin.
- 8 oz Cool Whip or homemade whipped cream (see notes).
How to Make Strawberry Graham Poke Cake
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- In a medium bowl, combine graham cracker crumbs, chopped walnuts, cinnamon, and melted butter. Reserve ¼ cup of this mixture for the very top of the finished cake.
- Prepare the cake mix according to package directions. Pour half the batter into the prepared pan.
- Sprinkle half of the graham mixture evenly over the batter, then pour the remaining batter on top and smooth.
- Bake 35–40 minutes or until a toothpick in the center comes out clean. Cool in the pan 15 minutes.
- Use a straw, fork, or wooden spoon handle to poke holes all over the warm cake.
Topping the Cake
- Whisk the strawberry gelatin with 1 cup boiling water until dissolved, then stir in ½ cup cold water.
- Slowly pour the gelatin mixture over the warm cake, allowing it to soak into the holes.
- Sprinkle the remaining graham mixture over the gelatin-topped cake, then refrigerate 3–4 hours until the gelatin firms.
- Top with 8 oz Cool Whip (or whipped cream) and sprinkle the reserved ¼ cup graham mixture on top before serving.
Storing and serving
Keep the cake tightly covered in the refrigerator. Once the gelatin sets, the cake slices cleanly and is best served chilled. Freezing is not recommended because thawing will alter the gelatin’s texture.
Switch It Up
Gelatin + seasoning ideas: Try different combinations for new flavors—strawberry with lemon zest, strawberry with ground ginger, raspberry with lime zest, lemon with lemon or lime zest, or lime with ground ginger.
Gelatin only swap: Use any gelatin flavor you like, or divide the cake and pour two different flavors in halves for a two-tone effect.
Whipped topping swap: Make fresh whipped cream by beating 1½ cups heavy cream with 2 tablespoons powdered sugar and a splash of vanilla to stiff peaks.
Nut swap: Omit nuts or substitute pecans or macadamia nuts if preferred.
If you don’t have graham cracker crumbs, pulse 10–12 full graham cracker sheets in a food processor until fine crumbs form.
📖 Recipe
Strawberry Graham Poke Cake
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup finely chopped walnuts
- ½ teaspoon cinnamon
- ½ cup melted butter (plus ¼ cup reserved)
- 1 package yellow cake mix (plus eggs, oil, and water per package)
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- ½ cup cold water
- 8 oz Cool Whip or whipped cream substitute
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch pan.
- Mix graham crumbs, walnuts, cinnamon, and melted butter. Reserve ¼ cup for topping.
- Prepare cake mix per package directions. Pour half the batter into the pan.
- Sprinkle half the graham mixture over the batter, then pour the remaining batter on top.
- Bake 35–40 minutes until a toothpick comes out clean. Cool 15 minutes.
- Poke holes all over the warm cake with a straw or fork.
- Stir gelatin with boiling water until dissolved, add cold water, and pour over the cake. Sprinkle the remaining graham mixture on top.
- Chill 3–4 hours. Top with Cool Whip or whipped cream and the reserved crumb mixture before serving.
Notes
Whipped cream substitute: Whip 1½ cups heavy cream with 2 tablespoons powdered sugar and a splash of vanilla to stiff peaks.
Gelatin swaps: Use any flavor of gelatin or split two flavors for a divided cake.
Spice swaps: Omit cinnamon or replace with citrus zest (lemon, lime, or orange) or ground ginger.
Storage: Store covered in the refrigerator. Do not freeze—the gelatin will break down during thawing.
Nutrition
More Treats with Strawberry Gelatin
-
Strawberry Jell-O Cake -
Strawberry Pretzel Salad
-
Strawberry Pie with Jello
-
Strawberry Crunch Recipe
