Description
This Strawberry Jello Poke Cake is a delightful and refreshing dessert that is perfect for any occasion. With a light and airy white cake infused with strawberry Jello and topped with creamy Cool Whip, every bite is a burst of fruity sweetness.
Ingredients
Units
Scale
For the Cake:
- 1 box white cake mix
For the Jello Mixture:
- 1 3–ounce box strawberry Jello
- 1 cup boiling water
- 1/2 cup cold water
For Topping:
- 1 8–ounce tub Cool Whip topping
- Strawberries for garnish, optional
Instructions
- Bake the Cake: Prepare and bake the white cake mix in a 9×13-inch pan according to the package instructions. Let it cool in the pan for 15 minutes.
- Prepare Jello Mixture: In a 2-cup glass measuring cup, dissolve the strawberry Jello in 1 cup of boiling water. Stir for 2 minutes until fully dissolved. Mix in cold water.
- Poke the Cake: Using a fork, pierce the cake at ½-inch intervals.
- Add Jello: Carefully pour the prepared Jello mixture over the cake, ensuring it fills the fork holes. Refrigerate the cake for at least 3 hours.
- Top and Serve: Frost the chilled cake with Cool Whip and garnish with strawberries before serving. Keep refrigerated until ready to enjoy.
Notes
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
