Strawberry Jello Pudding Poke Cake
A warm, light strawberry dessert that is easy to make and perfect for parties and potlucks. Layers of cake, jello, pudding, and fresh strawberries create a visually appealing and delicious treat.
Ingredients
Cake
- 1 box white or yellow cake mix (plus eggs, oil, and water called for on box)
- 1 tsp Nonstick spray or butter for pan
Poke mixture
- 1 package strawberry Jell-O (3 oz)
- 1 cup boiling water
- 1 cup cold water
Pudding and topping
- 1 package instant vanilla pudding mix (3.4 oz)
- 2 cups cold milk
- 8 oz frozen whipped topping, thawed (or 2 cups homemade whipped cream)
Fruit and garnish
- 2 cups fresh strawberries, sliced
- to taste extra berries or mint for garnish Optional
Instructions
Preparation
- Preheat oven and bake the cake: prepare cake batter as package directs and pour into a greased 9×13 pan, then bake until a toothpick comes out clean.
- Poke holes: while cake is hot, use the handle of a wooden spoon to poke holes about 1 inch apart across the surface.
- Make and pour jello: dissolve the strawberry Jell-O in 1 cup boiling water, stir until clear, then add 1 cup cold water; pour evenly over the warm cake so it seeps into the holes.
- Chill the cake: refrigerate the jello-soaked cake for at least 30 minutes to set and cool.
- Prepare pudding layer: whisk instant vanilla pudding with 2 cups cold milk until thickened (about 2 minutes), then fold in the thawed whipped topping until smooth.
- Assemble and top: spread the pudding-whipped mixture over the cooled cake, arrange sliced strawberries on top, and chill at least 2 hours before serving for best texture.
Notes
Make sure to poke holes while the cake is still warm so the jello absorbs evenly. Chill for at least 2 hours gives the pudding layer time to set properly. Use cold milk for the instant pudding to ensure the right thickness. Fold whipped topping gently into the pudding to keep the topping light and airy. Leftovers keep well in an airtight container in the fridge for 3–4 days.