Strawberry Jello Poke Cake
Light, summery, and easy to make, Strawberry Jello Poke Cake brings nostalgic flavor to any gathering with almost no fuss. Perfect for busy weeknights and potlucks.
Ingredients
Cake Mix
- 1 box 15.25 oz white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Jello Filling
- 1 package 3 oz strawberry jello
- 1 cup boiling water
Toppings
- 1 container 8 oz frozen whipped topping, thawed
- 1 cup fresh strawberries, sliced
Instructions
Preparation
- Preheat oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, 1 cup water, vegetable oil, and eggs; beat on medium speed for 2 minutes.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick in the center comes out clean.
Poking and Jello Application
- While the cake is still hot, use the bottom of a wooden spoon to poke holes all over the top about 1 inch apart.
- Whisk the strawberry jello with 1 cup boiling water until dissolved, then slowly pour over the poked cake to cover the surface.
- Refrigerate the cake for at least 3 hours, or until the jello is fully set.
Topping and Serving
- Spread thawed whipped topping over the cake and garnish with fresh strawberry slices.
- Serve chilled and enjoy.
Notes
Use the bottom of a wooden spoon for even holes. Pour the jello slowly for even coverage. Chill for at least 3 hours, preferably overnight. Store tightly covered in the fridge.