Dessert: United States – Strawberry Jell-O Poke Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 30 min

Additional 3 hrs

Total 3 hrs 45 min

Ingredients

1 box (15.25 oz / 432 g) white cake mix
1 cup (240 ml) water
1 / 2 cup (120 ml) vegetable oil
3 large eggs
1 box (3 oz / 85 g) strawberry flavored gelatin
1 cup (240 ml) boiling water
1 / 2 cup (120 ml) cold water
1 tub (8 oz / 225 g) whipped topping, thawed
1 lb (450 g) fresh strawberries, hulled and sliced

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking pan.
Prepare the cake batter according to the package directions using the water, oil, and eggs, then pour into the prepared pan.
Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for 20 minutes.
Using the handle of a wooden spoon or a large straw, poke holes all over the cake, spacing them about 1/2 inch apart and going nearly to the bottom.
In a medium bowl, whisk the strawberry gelatin with the boiling water until completely dissolved (about 2 minutes). Stir in the cold water.
Slowly pour the gelatin evenly over the cake, focusing on filling the holes. Refrigerate uncovered for at least 3 hours (or up to overnight) to set.
Spread the thawed whipped topping evenly over the chilled cake. Arrange the sliced strawberries on top.
Slice and serve. Store covered in the refrigerator for up to 3 days.