Strawberry JELL-O Poke Cake

Name: Strawberry JELL-O Poke Cake
Prep time: 10 min
Cook time: 30 min
Total time: 4 h 40 min
Yield: 16 servings
Ingredients: 1 box White Cake Mix, prepared with ingredients; 1 box JELL-O Strawberry gelatin mix; 1 cup water; 8 ounce Cool Whip; 1 pound fresh strawberries

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
4 hrs
Total Time
4 hrs 40 mins
Servings
16 servings
Calories
197 kcal
Course
Cake
Cuisine
American

Strawberry JELL-O Poke Cake

Nicole Henderson

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A light and refreshing Strawberry JELL-O Poke cake. Sweet white cake is topped with strawberry gelatin , Cool whip and fresh strawberries for a delicious treat!

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Ingredients

Servings

1 box White Cake Mix, prepared with ingredients 18.25 ounce
1 box JELL-O Strawberry gelatin mix 3 ounce
1 cup water boiling
8 ounce Cool Whip thawed
1 pound fresh strawberries sliced

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Instructions

Bake cake in a 13x9 baking dish, as directed on box. Cool completely.
Poke holes over cooled cake using a fork or wooden spoon handle (the end of a meat thermometer works great too).
In a small bowl, mix gelatin with boiling water. Stir until sugar is dissolved. Pour gelatin over cake slowly, allowing it to fill the holes in the cake. Top with Cool Whip. Refrigerate for 4 hours, or overnight.
When ready to serve, add fresh strawberries on top! ENJOY!

Notes

Refrigerate overnight. I like to bake the cake the day before and let it chill all night in the fridge. It tastes amazing cold!
Storing leftovers. Leftover Strawberry Poke Cake should be kept covered and stored in the fridge. Best if eaten within 3 days.
Garnish. Add sliced fresh strawberries for a fruity finish.
Whipped cream can be used to replace the Cool Whip.

Nutrition Information

Show Details

Serving 1slice Calories 197kcal (10%) Carbohydrates 37g (12%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Sodium 268mg (11%) Fiber 1g (4%) Sugar 23g (46%)