STRAWBERRY JELLO POKE CAKE

Incredibly light, moist, and bursting with flavor! This Strawberry Jello Poke Cake is always a crowd favorite…but it will be our secret that it only took about 15 minutes of work to make.

I have been enjoying this cake since I was a kid. Now I make this cake for my family and trust me, they love it as much as I did growing up. Recently my kids tried to convince me that since there are strawberries on the cake, they should be allowed to have it for breakfast… So I made them eat something healthy-ish first and then served them a piece (why not, you only live once)!

How do You Make a Jello Poke Cake?

If you have 15 minutes of free time, you have enough time to make this amazing cake. Seriously, that’s it!

Step 1: Using a box cake mix (use a white cake), bake the cake in a 9×13-inch pan according to the instructions on the box. Remove from the oven and cool the cake in the pan for 15 minutes.

Step 2: After the cake has cooled for 15 minutes, poke the cake with a fork about every 1/2 inch. Make sure to go all the way to the bottom of the cake.

Step 3: In a glass 2-cup measuring cup, mix the strawberry Jello with 1 cup of boiling water. Stir for 2 minutes until the Jello is completely dissolved. Then stir in 1/2 cold water. Carefully pour the Jello over the cake, making sure to pour over all the fork holes. Then refrigerate the cake for at least 3 hours.

Step 4: Once the cake has chilled, spread on the Cool Whip and garnish with strawberries. Refrigerate until you are ready to serve.

That’s it; you’re done! I told you that was easy…And delicious!

Strawberry Jello Poke Cake

Incredibly light, moist, and bursting with flavor! This Strawberry Jello Poke Cake is always a crowd favorite…but it will be our secret that it only took about 15 minutes of work to make.
5 from 6 votes
Prep Time 15 mins
Cook Time 30 mins
Chill Time 3 hrs
Course Dessert
Servings 16 servings

Ingredients
 

  • 1 box white cake mix
  • 1 3-ounce box strawberry Jello
  • 1 cup boiling water
  • ½ cup cold water
  • 1 8-ounce tub Cool Whip topping
  • Strawberries for garnish, optional

Instructions
 

  • Bake the cake in a 9×13-inch pan according to the instructions on the box. Remove from the oven and cool the cake in the pan for 15 minutes.
  • Pierce the cake with a fork at ½-inch intervals.
  • In a 2 cup glass measuring cup, mix the dry Jello with 1 cup boiling water. Stir for 2 minutes until completely dissolved. Stir in cold water.
  • Carefully pour the Jello over the cake, making sure to pour over all the fork holes. Then refrigerate the cake for at least 3 hours.
  • After the cake has chilled, frost with the Cool Whip and garnish with strawberries. Refrigerate until ready to serve.

Notes

Store covered in the refrigerator for up to 3 days.
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