Strawberry Poke Cake

Strawberry poke cake is a simple refreshing dessert that comes together easily for a potluck and picnic-ready treat that spreads springtime smiles.

Course Dessert

Cuisine American

Keyword How Do I Make Strawberry Poke Cake, How To Make Strawberry Poke Cake, Strawberry Poke Cake, Strawberry Poke Cake Recipe

Prep Time 10

Cook Time 28

Total Time 38

Servings servings

Calories 285kcal

Author Kathleen

Preheat oven to 350ºF (177ºC). Spray a 9X13-inch baking dish with nonstick cooking spray.
Prepare the cake according to the box instructions. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean. Set the pan on the wire baking rack and cool for 15 minutes.
Meanwhile, in a medium bowl, whisk together jello and boiling water, until jello is completely dissolved.
Using the end of a wooden spoon, poke holes into the cake, every inch. Carefully pour the jello mixture evenly over the top of the cake. Wrap and refrigerate for 1 hour.
Spread pie filling evenly over the top of the cooled cake. Using the back of a rubber spatula, gently press the pie filling into the holes. Spread with a cool whip over the top. When ready to serve, top decoratively with sliced strawberries and serve!

Making The Holes: I just use the round handle of a wooden spoon to poke the holes. Space about an inch apart all over the top of the cake (see photos above). If you prefer smaller holes, then a fork works fine too. If you use a fork, however, you won't be able to press any pie filling into the holes, so you will end up with just a layer on top of the cake.
Cake Mix – I like to use a white cake mix for this recipe because it allows the strawberry flavor to really shine. You can use a yellow cake mix or other flavors if you’re putting your personal spin on things.
Cool Whip – You’ll want it thawed (overnight in the fridge) but still cold.
Pie Filling – This gives my recipe a unique twist on a standard poke cake and really gives you tons of strawberry flavor.
Slicing The Cake: Use my Grandma’s trick of dipping a knife in a tall glass of hot water then wiping off the water with a paper towel, between cuts. This will give you much prettier cake slices.
Garnish: while this cake can be made ahead of time, it is best to garnish right before you serve. Fresh fruit can weep and water down the frosting