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…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 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.
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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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