Strawberry Jello Poke Cake
Serves 2415 mins prep30 mins cook
This Strawberry Jello Poke Cake is super moist, flavorful and so easy to make using my white doctored cake mix recipe! With its pretty marbled appearance and bright berry flavor, it's always a crowd favorite.
0 servings
What you need
Instructions
Make the Cake: 0 Preheat oven to 325°F. 1 In a large bowl or stand mixer, whisk together the boxed white cake mix ([adjustable]15.25 ounces), all-purpose flour (1 cup), and granulated sugar (½ cup[/adjustable]). 2 Once incorporated, add in the vanilla extract ([adjustable]1 teaspoon), water (1 ½ cups), sour cream (¾ cup), and egg whites (4 large[/adjustable]) one at a time until combined. Do not whip cake mix, just mix until everything is incorporated. 3 Pour batter into greased 9×13 metal pan and bake for 28-30 minutes or until toothpick or fork come out clean. 4 Allow to cool completely before moving onto the next step. Add the Jello and Frost: 7 Use a fork, wooden skewer, or wide straw to poke holes all over, about a half-inch apart. 8 Mix the strawberry Jello ([adjustable]3 ounce[/adjustable] box) according to the directions on the package (but only use [adjustable]1 cup[/adjustable] of water!). Spoon the Jello and water mixture over the cake, letting it soak in. 9 Refrigerate the cake for 3-4 hours to allow the jello to set. You can also pop the cake in the freezer for 30 minutes to speed up the process. 10 Spread the whipped topping ([adjustable]8 ounces[/adjustable]) on the top of the cake. Cover and refrigerate until ready to serve. 11 If desired, garnish with sliced or whole stawberries for serving (don't add ahead of time or the strawberries will bleed).View original recipe