|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||3%|
|Total Sugars 23g|
|Vitamin C 14mg||71%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you want to take your sheet cake game to the next level, try making a Jell-O poke cake. The result is a beautiful and colorful cake, but the process is easy and not at all intimidating. In fact, it is made almost entirely with store-bought convenience ingredients.
Start by baking a 9x13-inch white sheet cake using a mix. Then mix a package of strawberry Jell-O with 2 cups of boiling water. When the cake comes out of the oven, you poke it all over with a skewer or fork. Then, you pour the Jell-O mixture over the warm cake, and the colorful liquid falls into these holes. The surface of the cake may look entirely pink, but once you cut a slice you are in for a surprise.
The cake is topped with an easy frosting made with whipped topping and sliced sweetened strawberries. That's it! This cake can even be made a day in advance and chilled in the refrigerator until you are ready to slice and serve.
The combination of strawberry Jell-O and the strawberries in the topping works perfectly, but you can feel free to experiment with different colors and flavors if you like. This poke cake is a wonderful, refreshing summer dessert.
1 (15.25-ounce) box classic white cake mix
1 cup water
1/3 cup oil
3 egg whites
1 (3-ounce) package strawberry Jell-O
2 cups boiling water
1 (8-ounce) container frozen whipped topping, thawed
1 (10-ounce) tub frozen sliced and sweetened strawberries, thawed
5 large fresh strawberries, garnish
Gather the ingredients. Preheat oven to 350 F for a metal and glass pan, or 325 F for a dark or coated pan. Grease and flour the sides and bottom of the 9x13-inch pan and set aside.
In a large bowl, mix together the cake mix, 1 cup of water, oil, and egg whites on low speed until moistened. Then beat at medium speed for 2 minutes.
Pour the batter into the prepared pan, and bake for 23 to 28 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean.
When the cake is almost done, add the strawberry Jell-O in the 2 cups of boiling water, and stir to dissolve.
Remove the cake from the oven and poke holes all over the cake using a fork or skewer, covering the entire surface.
Carefully spoon the hot Jell-O evenly over the warm cake, letting it soak in thoroughly. Allow the cake to cool completely.
When cooled, place the thawed whipped topping and strawberries with juice in a large bowl. Fold gently until just combined.
Spread evenly over the top of the cake. Refrigerate the cake until ready to serve, tenting the top loosely with foil.
Cut into squares and garnish with fresh strawberries. Store leftovers in the refrigerator. Enjoy!
- The Jell-O poke cake will keep for 2 to 3 days in the refrigerator. Tent it with aluminum foil, or lightly cover it in plastic wrap.
- Make sure the cake is still warm when poked to better absorb the gelatin.
- Chill the cake completely before spreading it with the whipped cream.