Easy Strawberry Poke Cake
Fluffy white cake is infused with strawberry jello, then slathered with whipped cream!
Servings: 12 servings
- 1 box white cake mix (plus ingredients to make the cake - check the box for directions)
- 1 3oz package strawberry Jello mix
- 1 cup boiling water
- 8 oz container frozen whipped topping thawed
Prepare, and bake cake in a 9×13" baking pan, according to package directions. Cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
While cake is still warm, poke holes in the cake with the end of a wooden spoon (or with tines of a fork, about 1/2" apart).
In a small mixing bowl, combine boiling water and Jello mix. Whisk until fully combined.
Pour Jello evenly over the warm cake, pouring slowly and evenly to cover the whole cake, which fills the holes. Cover cake with foil and refrigerate for at least 2 hours, or until cooled.
When cake is cooled, spread whipped topping evenly over the entire top of the cake.
To serve, top cake with strawberries right before serving.
- You can make this cake (up to step 4) one or two days ahead. Just cover it as directed in step 4 and refrigerate until needed.
Calories: 196kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 60mg | Fiber: 1g | Sugar: 20g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg