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5
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Strawberry Poke Cake
Strawberry Poke Cake is fluffy and flavorful, topped with whipped cream and berries!
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Cooling and Chilling Time
3
hours
hrs
Total Time
3
hours
hrs
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
15
-20 servings
Calories:
230
Author:
Candace
Equipment
9x13 pan
Chopsticks
Ingredients
1
box
white cake mix
with ingredients on box (sub whole eggs with egg whites for a whiter cake)
3
ounces
strawberry jello
1 box (or cherry)
1
cup
boiling water
½
cup
cold water
8
ounces
whipped topping
1 tub (ie Cool Whip), or whipping cream
strawberries
optional, for garnish
Instructions
Preheat oven per cake mix directions. Grease and flour 9x13 pan.
Make cake, substituting egg whites in place of whole eggs. Bake and let cool for 15 minutes.
Poke holes (with a chopstick) over the whole cake.
Combine jello and hot water in a large measuring cup (or medium bowl), mixing until dissolved. Add cold water.
Pour jello mixture over the entire cake, especially in the holes.
Refrigerate 3 hours or overnight. Top with whipped topping. Garnish with strawberries if desired, and serve.
Notes
Poke Cake should be stored in the fridge, and will last up to 4 days.
Nutrition
Calories:
230
|
Carbohydrates:
37
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
283
mg
|
Potassium:
43
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
11
IU
|
Calcium:
86
mg
|
Iron:
1
mg