Jello Poke Cake
A vibrant and refreshing cake infused with Jello, topped with Cool Whip and fresh strawberries, perfect for any occasion.
Equipment
- Oven
- Mixing Bowl
- Baking Dish
Ingredients
- 1 box white cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- 1 3 oz strawberry Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 8 oz Cool Whip thawed in the fridge
- 1 cup sliced strawberries
Instructions
- Preheat the oven as instructed on the cake mix box and grease a 9×13-inch baking dish.
- Prepare the cake mix according to the package instructions and pour it into the greased baking dish.
- Bake until golden brown and a toothpick comes out clean, usually around 25-30 minutes. Let cool for 30 minutes.
- Once cooled, poke holes all over the cake using the handle of a wooden spoon.
- In a mixing bowl, dissolve the strawberry Jello in 1 cup of boiling water, then add 1/2 cup of cold water.
- Pour the Jello mixture over the poked cake, ensuring it seeps into the holes.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours.
- After the gelatin has set, spread Cool Whip over the top of the cake, and top with sliced strawberries.
- Slice the cake into squares and serve.
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Notes
Store leftover cake in the refrigerator for up to 3-5 days.