Jello Poke Cake
This easy jello poke cake is made with white cake mix, jello, and Cool Whip, to create a delicious sweet treat.
Servings: 16
Calories: 160kcal
Ingredients
- 1 box white cake mix, plus the ingredients called for on the box
- 1 box strawberry jello (3.0 to 3.4 ounce box)
- 1 cup boiling water
- ½ cup cold water
- 8 ounces Cool Whip
- fresh sliced strawberries, for garnish if desired
Instructions
- Prepare the cake according to the box directions.
- Immediately after baking, poke holes throughout the cake using a fork or wooden spoon handle. Make the holes different depths (some all the way through the cake to the bottom, some partially through.)
- Once the cake has cooled completely, mix the boiling water with the jello and stir until dissolved, then pour in the cold water and stir to mix thoroughly.
- Gently pour the jello over the entire cake, allowing it to seep into the holes.
- Cover the cake with an even layer of Cool Whip and refrigerate for at least 3 hours, up to overnight to allow the jello to set.
- Add fresh sliced strawberries to the top, if desired, then slice and serve. Keep leftovers in the refrigerator.
Video
Notes
- You can substitute butter and milk for the oil and water if you like. It will produce a richer flavor!
- It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
- When you’re pouring the jello into the holes, tap the pan on the counter a few times to get rid of any air bubbles, and make sure the jello fills the holes completely.
Nutrition
Calories: 160kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 262mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 26IU | Calcium: 57mg | Iron: 1mg
