Strawberry Jello Poke Cake
User Reviews
4.9
Strawberry Jello Poke Cake
Description
The Strawberry Jello Poke Cake starts with an angel food cake baked in a 9x13 pan. After cooling, the cake is pierced with a fork and strawberry Jello is poured over to soak into the holes, infusing the cake with strawberry flavor and adding moisture and slight firmness from the gelatin.
The pudding mixture, combining white chocolate instant pudding and whipped topping, forms a smooth and sweet layer that offsets the tang of the berries. Fresh strawberries and blueberries arranged on top mimic the American flag, adding natural sweetness, texture, and a decorative element.
This cake serves well chilled and can be stored in the refrigerator for several days. Its combination of airy cake, fruity Jello infusion, and creamy frosting suits festive occasions, especially patriotic holidays. The recipe can be made a day ahead by baking and poking the cake and adding the Jello before frosting and decorating.
Ingredients
- 1 (16 ounce) box angel food cake mix (see note 1)
- 1 (3 ounce) box strawberry jello
- 1 cup water boiling
- 1/2 cup water cold
- 1 (3.3 ounce) box white chocolate instant pudding mix (see note 2)
- 1/3 cup milk
- 1 (8 ounce) container whipped topping thawed, frozen
- 1 pound strawberries
- 1 pint blueberries
Instructions
- Preheat oven to 350 degrees. Do not grease 9-inch by 13-inch pan.
- Mix angel food cake mix according to package instructions (the one I used only required water). Pour into ungreased pan and bake until firm to the touch, about 30 minutes. If the center still jiggles, bake it 5 minutes longer.
- Cool completely, at least 1 hour. Using a fork, pierce cake in rows about 1/2-inch apart. When the fork becomes sticky, dip tines in water to clean (typically at the end of each row).
- Pour Jello into a medium bowl and whisk in boiling water. When Jello is dissolved, stir in cold water. Drizzle over the entire surface of cake. Cover and refrigerate at least 3 hours or overnight.
- In a large bowl, or in a stand mixer fit with the whisk attachment, combine pudding and milk until well blended. Gently fold in whipped topping.
- Spread frosting on cake and arrange berries on top to resemble an American flag. Store in refrigerator.
Notes
- Use either boxed angel food cake mix or a homemade recipe, baked in a 9x13 pan for easier slicing.
- Substituting vanilla pudding for white chocolate pudding will tint frosting slightly but maintain flavor quality.
- This recipe yields about 20 servings depending on slice size.
- Store leftovers covered in the refrigerator up to 4 days.
- Make the cake and add Jello a day in advance to allow thorough soaking before frosting and decorating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings (1 slice each)
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 168kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 399mg | 17% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 16mg | 18% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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