Strawberry Poke Cake
This poke cake recipe brings back memories of simple, cheerful desserts from school bake sales. It features a moist cake base filled with strawberry gelatin and topped with a creamy pudding layer and whipped topping.
Equipment
- 9x13-inch baking dish
- Wooden skewer or back of wooden spoon
Ingredients
For the Cake and Gelatin
- 1 Box White Cake Mix Use a mix that calls for eggs, oil, and water as per box directions.
- 1 Cup Boiling Water
- 1 Package Strawberry Jello
- 1/2 Cup Cold Water
- 1/2 Cup Frozen Strawberries in Sugar If unavailable, use fresh or frozen strawberries sprinkled with white sugar.
For the Pudding Topping
- 1 Large Box Cheesecake Pudding Mix Use instant mix; vanilla works if cheesecake is unavailable.
- 2 Cups Whole Milk
- 12 Ounces Cool Whip Thawed overnight in the refrigerator.
Instructions
- Preheat your oven to 350 degrees F. Line your 9x13 inch baking dish with nonstick foil or parchment paper for easy removal.
- Prepare the cake according to the package directions. Evenly spread the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Poke holes in the top of the warm cake using a wooden skewer or the back of a wooden spoon. Space the holes about 1 inch apart.
- In a small bowl, combine the strawberry Jello mix and 1 cup of boiling water. Stir until the gelatin is dissolved. Then, stir in the 1/2 cup of cold water.
- Evenly pour the dissolved gelatin mixture over the warm cake. Refrigerate the cake for 1 hour.
- In a large bowl, whisk the milk and the pudding mix until the mixture is smooth. Gently fold in the strawberries.
- Pour the pudding mixture evenly over the gelatin-soaked cake. Refrigerate for about 1 hour.
- Spread the thawed Cool Whip evenly over the top of the cake. Garnish with additional fresh strawberries if you wish. Store the finished cake in the refrigerator.
Notes
Using white cake mix allows the color of the strawberry filling to show clearly. If you use fresh or frozen strawberries instead of those packed in sugar, sprinkle them with white sugar before adding them to the pudding.
When poking holes, do not place them too close together, or the cake structure may weaken. If you use vanilla pudding instead of cheesecake flavor, it will still work well.