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Strawberry Poke Cake recipe

Poke cakes are fun, festive and yummy…thisone bursts with the springtime flavor of strawberry in everybite!

Recipe: Strawberry Poke Cake

1 (18.25-ounce) package white cake mix
2 (3-ounce) packages strawberry gelatin2 cups boiling water
1 (12-ounce) container frozen nondairy whipped topping, thawed- divided use
Fresh strawberries, optional

  • Prepare and bake cake according to cakemix directions using a 9 x 13-inch baking pan. Cool completelyin pan on a wire rack.
  • Pierce cooled cake with a large fork at1/2-inch intervals.
  • Meanwhile, stir boiling water into strawberrygelatin in a medium bowl until completely dissolved, about 2minutes.
  • Carefully pour gelatin evenly over cake.Refrigerate 3 hours.
  • Frost cake with whipped topping. Refrigerateat least 1 hour or until ready to serve.
  • Decorate with fresh strawberries, if desired.Store leftover cake in refrigerator.

    Makes 12 servings.

    Directions for a 9-inch Layer Cake:

    • Bake cake mix according to cake mix directionsusing two 9-inch round cake pans. Cool cakes for 10 minutes ona wire rack and remove from pans. Cool cakes completely.
    • Place baked cake layers, top side up,each in clean 9-inch round cake pans. Pierce cakes with largefork at 1/2-inch intervals.
    • Prepare strawberry gelatin as instructedabove and pour evenly over cake layers. Refrigerate 3 hours.
    • Dip one of the cake pans in warm water10 seconds.; unmold onto serving plate. Spread with about 1 cupof the whipped topping.
    • Unmold second cake layer; carefully placeon first cake layer.
    • Frost top and side of cake with remainingwhipped topping. Decorate as desired. Store leftover cake inrefrigerator.

    Poke Cake Recipe! Jell-O

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