Poke Cake
Poke cake is the retro dessert that never goes out of style—and this version nails it. I’ve tested it to be soft, flavorful, and foolproof every time. It’s easy, crowd-pleasing, and the kind of back-pocket recipe every home baker should have.
Servings: 24 slices
Ingredients
- 15.25 oz box white cake mix
- Water, vegetable oil and eggs/egg whites called for on back of box
- 2 cups water
- 3 oz package strawberry Jell-O
- 8 oz container frozen whipped topping thawed
Instructions
- Preheat the oven to 350ºF and spray a 9x13-inch cake pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, prepare the cake batter by combining the cake mix with the water, oil, and eggs (or egg whites) listed on the box. Beat with an electric mixer until well combined. Pour the batter into the prepared pan and bake according to the package instructions.15.25 oz box white cake mix, Water, vegetable oil and eggs/egg whites called for on back of box
- Once baked, let the cake cool for 10 minutes. While it cools, prepare the strawberry Jell-O: pour 1 cup of boiling water over the Jell-O powder and stir for 2 minutes until completely dissolved. Then stir in 1 cup of cold water.2 cups water, 3 oz package strawberry Jell-O
- Use a fork to poke holes all over the top of the warm cake. Slowly and evenly pour the Jell-O mixture over the cake, letting it soak into the holes. Cover the pan with a lid or foil and refrigerate for at least 2 hours.
- Just before serving, spread the thawed whipped topping over the chilled cake. Garnish with fresh strawberries if desired.8 oz container frozen whipped topping
Nutrition
Serving: 1slice | Sodium: 1mg | Calcium: 1mg