Strawberry Shortcake Poke Cake
INGREDIENTS
- 1 (15.25 oz) box white cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1 teaspoon vanilla extract
- For the filling:
- 1 (3.0 oz.) package strawberry flavored jello mix
- 1 cup boiling water
- 1/2 cup cold water
- For the topping:
- 1 (8 oz) package frozen whipped topping, thawed
- 1 (3.4 oz) instant vanilla pudding mix
- 1 cup milk
- 2 cups fresh strawberries, sliced, to garnish
PREPARATION
- Preheat oven to 350°F (or at temperature called for on cake box instructions) and grease a 9×13-inch baking dish with butter or non-stick spray. Set aside.
- In a large bowl, mix together cake mix, eggs, oil, 1 cup water, and vanilla extract until smooth. Pour into prepared baking dish and bake for 28-32 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool 15 minutes. Then, pierce holes all over cake with the end of a wooden spoon or a large serving fork.
- Meanwhile, make the filling:
- Add jello mix to a large bowl and whisk in boiling water until jello is fully dissolved. Stir in cold water.
- Pour jello over top of cake so it fills all the holes you’ve made, then cover and refrigerate cake for at least 2 hours.
- Once chilled, make topping:
- Place pudding mix in a large bowl and whisk in milk until thick. Gently fold in whipped topping until fully incorporated.
- Spread over chilled cake and top with sliced strawberries. Slice, serve, and enjoy!
Recipe adapted from The Midnight Baker.
