Strawberry Poke Cake
Strawberry poke cake combines Jello, cake, and whipped topping in a fluffy treat your family will love.
Servings: 15 -20 servings
Calories: 184
Equipment
Ingredients
- 1 box white cake mix with ingredients on box (substitute whole eggs for 2 egg whites to make a whiter cake)
- 3 ounces strawberry flavored gelatin powder 1 box (or cherry)
- 1 cup boiling water
- ½ cup cold water
- 8 ounces whipped topping 1 tub (such as Cool Whip), or 8 oz. heavy cream to make your own whipped 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 covered and stored in the refrigerator, and will last up to 4 days.
Nutrition
Calories: 184 | Carbohydrates: 37g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 277mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 11IU | Calcium: 87mg | Iron: 1mg