Description
Jello Poke Cake brings sweet, nostalgic memories of family gatherings where dessert becomes the star of the show. With simple ingredients and a playful technique, your cake turns into a colorful, jiggly treat that sparks smiles around the table.
Ingredients
Scale
Main Ingredients:
- 1 white cake mix box and any ingredients listed on box
- 3.3 oz jello mix strawberry
Supporting Ingredients:
- 1 cup boiling water
- 1 cup cold water
Topping:
- 1 tub Cool Whip
Instructions
- Prepare the white cake mix according to the package directions. Use a 9×13 inch pan and bake at the temperature specified on the box.
- Remove the cake from the oven and allow it to cool for exactly 15 minutes at room temperature.
- Take a fork and puncture the entire cake surface, creating holes at half-inch intervals across the entire pan.
- Dissolve the 3.3 oz strawberry jello packet with 1 cup of boiling water. Stir until completely dissolved, then mix in 1 cup of cold water.
- Slowly pour the prepared jello mixture over the cake, ensuring it seeps into all the holes created by the fork.
- Refrigerate the cake for 3 to 4 hours, allowing the jello to set completely and infuse the cake with flavor.
- After chilling, spread the entire tub of Cool Whip evenly across the top of the cake, covering the entire surface.
- Return the cake to the refrigerator until you are ready to serve, keeping it chilled to maintain its texture and flavor.
Notes
- Choose a cake mix flavor that complements your Jello color for extra flavor coordination.
- Make sure to poke holes deep enough to let the Jello seep in, but not so deep that the cake falls apart.
- When spooning Jello over the cake, work slowly to ensure even coverage and prevent pooling.
- Refrigerate the cake for the full recommended time to let the Jello set completely and infuse flavor into every bite.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 12
- Calories: 250 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg