Strawberry Jell-o Poke Cake Recipe {Easy}
Easy to make Jello Poke Cake makes a refreshing summer dessert.
Yield: 10 -12 servings
Calories: 477cal
Materials
- 1 white cake mix I used Betty Crocker Moist White Cake. Adjust your oil, water, and egg amount to your specific cake mix
- 1 cup water
- ½ cup oil vegetable
- 3 large eggs
- 1 & ½ cups boiling water
- 3 oz. Strawberry Jell-O
- 8 oz. cream cheese - regular or neufchatel (1/3 less fat)
- 2 cups whipped topping
- 4 cups fresh strawberries - coarsely chopped
Instructions
- Prepare the cake in a 9 x 13 inch greased pan and let cool
- Poke holes in cake - about 1 inch apart - staying within 1 inch of the edges
- Prepare Jello by dissolving Jello packet into the hot water - stir until dissolved
- Pour Jello into the holes of the cake (don't worry if you get it outside of the poked holes. Just try to avoid covering the entire cake)
- Cover and refrigerate for 30 minutes
- Prepare frosting by mixing the cream cheese and whipped topping until fluffy
- Top with fresh strawberries
- Cover and Refrigerate for 2 hours or overnight
Notes
- Try not to saturate the entire cake with the Jello. Leaving portions without Jello will give you the contrast of the white cake and colored Jell-O
- Feel free to substitute any Jello flavor and any berry
Nutrition
Calories: 477cal | Carbohydrates: 59g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 505mg | Potassium: 187mg | Fiber: 2g | Sugar: 36g | Vitamin A: 404IU | Vitamin C: 34mg | Calcium: 166mg | Iron: 2mg