Classic Strawberry Jello Poke Cake
A moist and flavorful retro dessert that transforms a simple boxed cake with a strawberry gelatin soak. Topped with fluffy whipped topping, it's an easy, crowd-pleasing treat perfect for any occasion.
- Prep Time: 20min
- Cook Time: 30min
- Total Time: 5h
- Yield: 1 cake 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 oz) white or yellow cake mix
- Ingredients listed on cake mix box (eggs, oil, water)
- 1 box (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) frozen whipped topping, thawed
- Fresh strawberries, sliced (optional garnish)
Instructions
- Prepare and bake the cake mix according to package directions in a 9x13-inch baking dish. Let cool in pan on a wire rack for 20-25 minutes until warm to the touch.
- In a heat-proof bowl, empty the strawberry gelatin powder. Pour boiling water over it and whisk vigorously for 2 minutes until fully dissolved. Stir in the cold water.
- Using the handle of a wooden spoon or a chopstick, poke holes all over the top of the warm cake, spaced about 1 inch apart and going about 3/4 of the way down.
- Slowly and evenly pour the prepared liquid gelatin over the cake, allowing it to seep into the holes.
- Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Just before serving, spread the thawed whipped topping evenly over the chilled cake. Garnish with fresh strawberry slices if desired.
Notes
Ensure the gelatin is fully dissolved to prevent grittiness. Do not skip the chilling time, as it allows the gelatin to set and the cake to become perfectly moist. The cake can be made a day ahead.
Nutrition
- Serving Size: 15
- Calories: 280
- Sugar: 30
- Sodium: 320
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 0
- Protein: 4
- Cholesterol: 25