Strawberry Poke Cake
Strawberry Poke Cake with its moist white cake, fresh strawberries, and jiggly strawberry jello makes the perfect refreshing dessert! Made with three easy ingredients, you can enjoy this easy cake any time of year!
Servings: 12 pieces
Calories: 189kcal
Equipment
Ingredients
- 1 (3 ounce) box of Strawberry Jello
- 1 white cake mix
- 8 oz Cool Whip
Instructions
- Bake the cake according to the instructions on the box. Let the cake cool completely before moving on to the next step.
- Poke holes in the cake; I used the end of a wooden spoon with a round handle. Prepare the strawberry Jello according to the package up to the point where you refrigerate. Instead of refrigerating the Jello, pour the mix over the top of the cake. Refrigerate the cake for 4-5 hours or until the Jello has set.
- Carefully spread the Cool Whip over the top. Serve and Enjoy!
Notes
- Cool the Cake. The cake needs to be fully cooled before you add the Jello. Otherwise, you may end up with a soggy cake.
- Chilling time. The cake needs to chill for 4-5 hours after pouring the Jello over the top. This time ensures that it sets properly.
- Garnish. While not required, fresh strawberries make a great garnish for an extra splash of color.
Nutrition
Calories: 189kcal | Carbohydrates: 40g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 3mg | Sodium: 313mg | Potassium: 47mg | Fiber: 1g | Sugar: 21g | Vitamin A: 33IU | Calcium: 115mg | Iron: 1mg