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Easy Strawberry Poke Cake

Easy Strawberry Poke Cake

This retro-style strawberry dessert is super moist with plenty of strawberry flavor and a whipped cream topping.
Course Dessert
Cuisine Southern
Prep Time 3 hours 40 minutes
Cook Time 40 minutes
Total Time 4 hours 20 minutes
Servings 12
Calories 419 kcal
Author Christin Mahrlig

Ingredients

Cake

  • 1 (15.25-ounce) box white cake mix
  • 1 (3.4-ounce) box vanilla instant pudding
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup milk
  • 1 (3-ounce) box strawberry flavored Jell-O
  • 1 cup boiling water
  • 1/2 cup cold water

Whipped Topping

  • 1 cup heavy cream
  • 1 1/2 tablespoons granulated sugar
  • 1 pound strawberries, hulled and sliced

Instructions

  1. Preheat oven to 350 degrees. Spray a 9X13-inch pan with cooking spray.
  2. Using an electric mixer fitted with a paddle attachment, mix together cake mix, pudding mix, eggs, vegetable oil, and milk until well mixed, about 2 minutes. Pour into pan and bake for 40 minutes.
  3. Let cool for 20-30 minutes.
  4. Using a serving fork or straw, poke holes all over cake.
  5. In a medium bowl, mix Jell-O and boiling water until Jell-O is dissolved. Mix in cold water and pour mixture slowly over cake so that it sinks down in holes. Cover with plastic wrap and refrigerate at least 3 hours.
  6. To make whipped topping, place heavy cream in a mixing bowl of an electric mixer and using a whisk attachment, beat on high until soft peaks form. Gradually add in sugar and continue to beat until cream gets thick.
  7. Spread whipped topping on top of cake and top with sliced strawberries.

Recipe Notes

Place bowl and whisk attachment for beating cream in the refrigerator to chill before using.

Nutrition Facts
Easy Strawberry Poke Cake
Amount Per Serving
Calories 419
* Percent Daily Values are based on a 2000 calorie diet.