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Strawberry Poke Cake With Condensed Milk

Strawberry Poke Cake With Condensed Milk Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) white or yellow cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 cup boiling water
  • 1 package (3 oz) strawberry gelatin
  • 1/2 cup cold water
  • 1 can (14 oz) sweetened condensed milk
  • 1 tub (8 oz) frozen whipped topping, thawed
  • 1 cup sliced fresh strawberries

Method
 

  1. Preheat oven to 350°F. Prepare cake mix with eggs, oil, and water; pour into a greased 9x13-inch pan. Bake 25-30 minutes until a toothpick comes out clean. Cool 15 minutes.
  2. Poke holes all over the warm cake using the handle of a wooden spoon, spacing them about 1 inch apart.
  3. Dissolve gelatin in boiling water, then stir in cold water and condensed milk until smooth.
  4. Pour the warm mixture over the cake, filling the holes. Let cool completely, then refrigerate 1 hour.
  5. Spread whipped topping over the cake. Top with sliced strawberries, cover, and refrigerate at least 2 hours. Slice and serve cold.

Notes

Chill time is essential; allow at least 2 hours after frosting, but overnight yields the best texture. For clean slices, freeze the cake for 10 minutes before cutting.