Strawberry Jello Poke Cake
This moist strawberry jello cake is a light and refreshing cake everyone goes crazy for. You will love the creamy pudding frosting!
Ingredients
For cake:
- 16.25 oz box white cake mix I used Betty Crocker
- 3 large egg whites
- ½ cup canola oil
- 3 oz box strawberry jello
- 1 cup boiling water
- ½ cup ice cold water
Pudding Frosting:
- 3.4 oz box instant vanilla pudding mix
- 1 cup cold milk
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Garnish:
- 1 pint strawberries
Instructions
- Bake cake in a 9x13" pan according to directions on the box. Let cool for at least 30 minutes.
- Dissolve jello in boiling water. Add cold water; set aside.
- Using the handle of a plastic or wooden spoon, poke holes all over the cake about 3/4 of the way down into the cake.
- Carefully pour the jello mixture over the top of the cake, trying to get as much into the holes as you can. Cover and chill for at least 3 hours, or overnight.
- For frosting: Beat cream in a cold bowl till soft peaks form; beat in powdered sugar and vanilla. Set aside.
- Beat together pudding mix and the one cup of milk with a hand mixer till smooth, about a minute. Fold in the whipped cream mixture.
- Spread frosting over cake. Garnish with fresh sliced strawberries. Serve immediately or cover and store in the refrigerator.
Nutrition
Serving: 1gCalories: 309kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 19mgSodium: 303mgPotassium: 116mgFiber: 1gSugar: 28gVitamin A: 253IUVitamin C: 19mgCalcium: 103mgIron: 1mg
Tried this recipe?Let us know how it was!