Strawberry Jello Poke Cake
This Strawberry Jello Poke Cake has moist white cake made with box cake mix, pockets of strawberry jello, and covered with whipped topping. A very simple cake recipe that is the perfect light summer dessert.
Servings: 10 people
Calories: 395kcal
Ingredients
- 1 box white cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1 3 oz strawberry JELLO
- 1 cup boiling water
- 1 8 oz Cool Whip thawed
- Strawberries for garnish
Instructions
- Preheat oven to 350°. Spray the bottom of a 9 x 13 pan with a nonstick coating and set aside.
- Combine the cake mix, eggs, oil and water in a mixing bowl and stir until all of the ingredients are wet. Mix the batter with an electric mixer on medium speed for 2 minutes.
- Pour into the 9x13 pan and bake for 25-28 minutes or until an inserted toothpick comes out clean.
- Place cake pan on a wire rack and cool for 45 minutes.
- Using the end of a wooden spoon, gently poke holes all over the top of the cake, about 1 inch apart.
- Pour the powdered strawberry JELLO mix into a mixing bowl. Add 1 cup boiling water and whisk until combined.
- Pour the jello mixture all over the top of the cake.
- Cover and refrigerate overnight or for at least 2 hours.
- Before serving, spread Cool Whip on top of the cake. If desired, garnish with whole sliced fresh strawberries either on the whole cake or on top of each cake slice. Enjoy!
Notes
Vary the recipe by using another flavor of cake mix, or Jello flavor.
Place leftover cake into an airtight container or cover well with plastic wrap. Refrigerate this strawberry jello cake for up to 4 days.
Nutrition
Serving: 10people | Calories: 395kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 459mg | Potassium: 134mg | Fiber: 1g | Sugar: 36g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 1mg