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Strawberry Poke Cake Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 15.25 oz box white cake mix, plus eggs, oil, and water as directed on box
  • 3 oz box strawberry Jell-O
  • 1 cup boiling water
  • ½ cup cold water
  • 3.4 oz box instant vanilla pudding mix
  • 1 cup cold milk
  • 8 oz container frozen whipped topping, thawed
  • 1 cup sliced fresh strawberries

Method
 

  1. Preheat oven to 350°F. Prepare cake batter according to package, pour into greased 9x13‑inch pan, and bake until a toothpick comes out clean, 25 to 28 minutes. Cool 15 minutes.
  2. Poke holes all over the warm cake with the handle of a wooden spoon. Dissolve Jell‑O in boiling water, stir in cold water, and slowly pour over the cake. Refrigerate at least 2 hours.
  3. Whisk pudding mix and milk for 2 minutes until thick. Spread evenly over the cold cake.
  4. Spread whipped topping over the pudding layer and top with sliced strawberries. Serve cold.

Notes

Chill the cake for a full 2 hours before adding the pudding so the layers stay put. This cake is best served straight from the fridge and keeps for up to 4 days.