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Creamy Strawberry Jello Poke Cake

Creamy strawberry jello poke cake slice with fresh strawberries and whipped cream

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This is an easy, nostalgic dessert where a simple boxed cake is infused with strawberry Jello and topped with a fluffy vanilla cream. It's a guaranteed crowd-pleaser that requires minimal effort for maximum flavor and is perfect for potlucks and family gatherings.

Ingredients

Scale
  • 1 box (15.25 oz) white or yellow cake mix, plus required ingredients (eggs, oil, water)
  • 1 box (3 oz) strawberry Jello
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • Fresh strawberries for garnish (optional)

Instructions

  1. Prepare and bake the cake mix in a greased 9x13-inch pan as directed on the box. Let cool in the pan on a wire rack for 20 minutes; it should still be slightly warm.
  2. Use the handle of a wooden spoon to poke holes all over the cake, spaced about 1 inch apart and going about 3/4 of the way down.
  3. In a medium bowl, dissolve the strawberry Jello powder in the boiling water, stirring for 2 minutes. Stir in the cold water.
  4. Slowly and evenly pour the liquid Jello mixture over the cake, aiming for the holes.
  5. Refrigerate the cake, uncovered, for at least 3-4 hours or until the Jello is completely set.
  6. In a large bowl, whisk the instant vanilla pudding mix with the cold milk for 2 minutes until it thickens. Gently fold in the thawed whipped topping until smooth.
  7. Spread the creamy topping evenly over the chilled cake. Return to the fridge for at least 30 minutes to set.
  8. Garnish with fresh strawberry slices if desired. Slice and serve cold.

Notes

Let the cake cool slightly before poking to prevent tearing. Ensure the Jello mixture has cooled slightly before pouring. The 3-4 hour chill is essential for the Jello to set properly. Store covered in the refrigerator for 3-4 days.

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