Strawberry Pretzel Salad Poke Cake

Directions

1. Preheat oven to 350°F. Grease a 13x9-in. baking dish; set aside.
2. 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.
3. 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 oven on.
4. Poke holes every 1/2-in. with the end of a wooden spoon. Set aside.
5. 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 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.
6. 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.
7. 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.
8. Remove 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.