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Strawberry Jello Poke Cake

Strawberry Jello Poke Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) white cake mix, plus eggs, oil, and water as directed
  • 1 package (3 oz) strawberry Jello
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 container (8 oz) frozen whipped topping, thawed
  • Fresh strawberries for garnish

Method
 

  1. Prepare and bake the cake according to package directions in a greased 9x13-inch dish at 350°F (175°C) for 25 to 30 minutes. Cool 15 minutes on a wire rack.
  2. Poke holes all over the warm cake. Dissolve Jello in boiling water, stir in cold water, and pour evenly over the cake. Refrigerate at least 2 hours until set.
  3. Spread the thawed whipped topping in an even layer over the cold cake.
  4. Top with sliced fresh strawberries, cut into squares, and serve chilled.

Notes

The cake needs a full 2 hours to chill and set. For cleaner slices, assemble the night before and chill overnight before adding the whipped topping.