Description
This delightful Strawberry Jello Poke Cake is a refreshing dessert that’s perfect for any occasion. With a light and fluffy white cake infused with strawberry Jello and topped with creamy Cool Whip, it’s a treat that will please everyone.
Ingredients
Units
Scale
Cake:
- 1 box white cake mix
Jello Mixture:
- 1 3-ounce box strawberry Jello
- 1 cup boiling water
- 1/2 cup cold water
Topping:
- 1 8-ounce tub Cool Whip topping
- Strawberries for garnish, optional
Instructions
- Bake the Cake: Prepare and bake the white cake mix in a 9×13-inch pan according to the package instructions. Allow the cake to cool in the pan for 15 minutes.
- Prepare the Jello Mixture: In a 2-cup glass measuring cup, dissolve the strawberry Jello in boiling water. Stir in cold water until well combined.
- Poke the Cake: Using a fork, pierce the cake at ½-inch intervals.
- Add the Jello: Carefully pour the Jello mixture over the cake, ensuring it seeps into the fork holes. Refrigerate the cake for at least 3 hours.
- Frost and Garnish: Once chilled, spread the Cool Whip over the cake and top with strawberries if desired. Keep refrigerated until serving.
Notes
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (assuming equal division)
- Calories: Approximately 250 calories
- Sugar: Approximately 20g
- Sodium: Approximately 300mg
- Fat: Approximately 10g
- Saturated Fat: Approximately 6g
- Unsaturated Fat: Approximately 4g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Less than 1g
- Protein: Less than 2g
- Cholesterol: Approximately 0mg
