|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 1g||4%|
|Total Sugars 35g|
|Vitamin C 7mg||34%|
|*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.|
A poke cake is one of the most delightful and easiest desserts to prepare. The cake itself is made from a boxed cake mix that is "poked" when warm, creating tunnels into the cake. Boiling water mixed with powdered gelatin is then poured over the warm cake and the brightly-colored liquid goes into the holes to create the most gorgeous, almost "leopard-striped" cake once sliced. A thick topping of whipped cream serves as the frosting. The cake is served cold and the flavor of the gelatin (in this case, strawberry) makes it a wonderfully fruity and refreshing dessert.
It is also unbelievably moist due to all those tunnels. If the boiling liquid was merely poured over the cake without the holes, it might add some moisture to the cake, particularly on the top. But the fact that the cake is poked means that the liquid can travel from the top of the cake to the bottom giving it the aforementioned stripe-y look, as well as a deeply flavorful crumb.
For the Cake:
1 (15.25-ounce) box yellow cake mix
3 large eggs
1/3 cup oil
1 cup water
1 (3-ounce) box of strawberry gelatin
1 1/3 cups water
For the Whipped Topping:
2 cups heavy cream
2 tablespoons confectioners' sugar
2 teaspoons pure vanilla extract
large strawberries for garnish, if desired
Make the Cake
Gather the cake ingredients.
Preheat the oven to 350 F and grease a 13 x 9 x 2-inch pan with nonstick spray or softened butter. Line with parchment paper and set aside.
Mix ingredients and bake the cake according to the instructions on the back of the box.
While cake is baking, combine the strawberry gelatin and the boiling water in a small bowl and whisk to combine.
Once cake is baked, poke all over the top of the warm cake with a thin utensil, such as a wooden skewer, about 1/4 to 1/2 inch thick.
Evenly pour the warm liquid gelatin over the cake.
Cover the cake in plastic wrap and refrigerate until cold, about 3 hours.
Make the Whipped Topping
Gather the topping ingredients.
Combine the heavy cream, confectioners' sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, and whisk the cream until medium peaks form.
Spread the whipped cream over the cooled cake and serve, garnishing with fresh strawberries if desired.
- The cake will keep up to four days in the refrigerator, lightly wrapped in plastic wrap, but the whipped cream topping is best the day it is made.
- You may use more boiling water than the 1 cup called for in the recipe when you make the liquid gelatin—up to 1/3 cup more—if you really want to drench your cake, but the flavor will be slightly less concentrated.
- Make sure the cake is still warm when poked, as it will better absorb the warm gelatin.
- Chill the cake completely before spreading with the whipped cream as it is most refreshing when cold.
- A large toothpick or wooden skewer is an excellent poking instrument.
- You may use Cool Whip instead of the homemade whipped cream to top your cake.
- You may use different flavored gelatin—lime or lemon would be lovely.
- You may use different flavored boxed cake mixes, such as a white cake or a lemon one, or you may make a homemade cake.