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Strawberry Jell-O Poke Cake
The power of box mixes really comes into play when you make this triple mix dessert. The tri- fecta of cake mix, gelatin mix, and pudding mix all come together to create a super-simple dish that is worthy of a bakery.
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Cook Time: 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: Serves 12 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 1 (15.25-ounce) box white cake mix
- Vegetable oil as needed for the cake mix
- Egg whites as needed for the cake mix
- 1 (3-ounce) box strawberry gelatin mix
- 1 cup boiling water
- Topping
- 1 (3.3-ounce) box white chocolate instant pudding mix
- 1/3 cup milk
- 1/4 teaspoon rum extract
- 1 (8-ounce) container frozen whipped topping, thawed
- fresh strawberries, hulled and sliced, for serving
Instructions
- For the cake: Preheat the oven and make the white cake according to the package directions, using a 9 × 13-inch baking dish. Let it cool in the pan for about 30 minutes. Using the handle of a wooden spoon, poke holes all over the cake, making sure the holes go all the way to the bottom.
- Whisk the gelatin mix with the boiling water until the powder is totally dissolved, about 2 minutes. Pour the mixture over the top of the cake. Refrigerate for 3 hours.
- For the topping: When the cake is cold, whisk the pudding mix, milk, and rum extract until thickened and smooth. Fold in the whipped topping. Spread the mixture over the cake and top with half of the strawberries. Slice the cake and serve with the remaining strawberries.
