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This cake is simple, fast and super yummy! It also looks beautiful when you cut into it. If you are in need of a festive, quick and tasty treat this holiday (or any time really) give this recipe a try! If you see a recipe that calls for whipped topping, you can choose whichever you want based on personal preference. My family tends to lean the cool whip route purely because it just saves an extra step, but there are times that I will take the extra time to whip up my own batch.
Strawberry Jello Poke Cake
This recipe is easy, fast, beautiful and SO yummy!
Ingredients
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1 box white cake mix, and ingredients it calls for
1 cup boiling water
1 (3 oz) packet Strawberry Jello
1 cup cold water
TOPPING
8 oz. Cool Whip, thawed (or whipped topping)
¼ cup powdered sugar
¼ teaspoon almond extract
Sliced Strawberries
Instructions
- Bake cake according to box directions in a 9x13 pan.
- When cake is done, let cool for about 15 minutes.
- While cake is cooling, boil water in a medium sauce pan over medium heat on stove top.
- Add jello packet to boiling water and stir until jello is completely dissolved then stir in cold water.
- Using a fork, poke holes into cake. Pour jello evenly over the top of cake.
- Cover cake and place in fridge for 3 hours.
- Combine Cool Whip, powdered sugar and almond extract in a medium bowl and stir to combine. Spread evenly over the top of cake. Arrange sliced strawberries over the whipped topping as desired.
- Store covered in fridge for at least on hour and until ready to serve.
Full Recipes >>chef-in-training.com/strawberry-jello-poke-cake/
