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.
Servings 15 servings
- 1 box white cake mix PLUS ingredients on the cake box
- 1 (3-ounce) box strawberry jello
- 1 cup boiling water
- 2 (21-ounces) cans strawberry pie filling
- 1 (8-ounce) container cool whip thawed
- 2 pint fresh strawberries sliced
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
Prepare the cake according to 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 jello mixture evenly over top of the cake. Wrap and refrigerate for 1 hour.
Spread pie filling evenly over top of 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!
Serving: 1slice | Calories: 285kcal | Carbohydrates: 46g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 249mg | Potassium: 97mg | Fiber: 1g | Sugar: 40g | Vitamin A: 8IU | Vitamin C: 37mg | Calcium: 10mg | Iron: 1mg