Dessertsculinaryhill4.9
Strawberry Jello Poke Cake
This Strawberry Jello Poke Cake is made with light and airy angel food cake, white chocolate pudding frosting, and plenty of fresh berries!
👥 20 Servings⏱️ Prep & Cook: 6h 55m⏳ Prep: 2h 5m🔥 Cook: 4h 50m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees. Do not grease 9-inch by 13-inch pan.
2
Mix angel food cake mix according to package instructions (the one I used only required water). Pour into ungreased pan and bake until firm to the touch, about ⏱️ 30 minutes. If the center still jiggles, bake it ⏱️ 5 minutes longer.
3
Cool completely, at least ⏱️ 1 hour. Using a fork, pierce cake in rows about 1/2-inch apart. When the fork becomes sticky, dip tines in water to clean (typically at the end of each row).
4
Pour Jello into a medium bowl and whisk in boiling water. When Jello is dissolved, stir in cold water. Drizzle over the entire surface of cake. Cover and refrigerate at least ⏱️ 3 hours or overnight.
boiling water1 cup
5
In a large bowl, or in a stand mixer fit with the whisk attachment, combine pudding and milk until well blended. Gently fold in whipped topping.
6
Spread frosting on cake and arrange berries on top to resemble an American flag. Store in refrigerator.
Nutrition Facts
calories
168 kcal
fat Content
4 g
serving Size
1 slice
fiber Content
2 g
sugar Content
18 g
sodium Content
399 mg
protein Content
2 g
cholesterol Content
2 mg
carbohydrate Content
32 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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