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A fork resting on a plate with a slice of jello cake topped with strawberries.
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Jello Cake

Streaks of strawberry jello create a pretty effect and add delicious flavor to this easy Jello Cake. This poke cake recipe makes use of boxed cake mix for a no-fuss dessert that's perfect for entertaining.
Prep Time10 minutes
Cook Time30 minutes
Cooling/Chilling Time2 hours 30 minutes
Total Time3 hours 10 minutes
Course: Cake, Dessert
Cuisine: American
Servings: 15
Calories: 207kcal
Author: Valerie Brunmeier

Ingredients

  • 14.25 ounce box white cake mix I used Betty Crocker Super Moist
  • 3 large eggs or as indicated on cake mix
  • 1 cup water or as indicated on cake mix
  • ½ cup vegetable oil or as indicated on cake mix
  • 1 ½ cups boiling water
  • 3 ounce box strawberry Jello
  • 2 to 3 cups coarsely chopped fresh strawberries

Pudding Cool Whip Frosting

  • 3.4 ounce box instant vanilla pudding mix
  • ¾ cup milk
  • 1 teaspoon pure vanilla extract
  • 8 ounce container frozen whipped topping Cool Whip, thawed

Instructions

  • Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
  • Prepare the cake as instructed on the box mix with the eggs, water, and oil. Bake in the prepared baking dish for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Just before removing the cake from the oven, place the Jello in a small bowl and add the boiling water. Stir for about 2 minutes or until it is completely dissolved. Set aside.
  • Remove the cake from the oven and cool on a wire rack for 5 minutes (allow dissolved Jello to cool just slightly while the cake is cooling). Using a wooden chopstick or skewer, pierce holes in the top of the cake about ¾ of the way down, about 1- to 1-½ inches apart, and to within 1-inch of the edge. If using a thin skewer, twist it gently to make slightly larger holes. Gradually pour the jello mixture over the cake, being careful to fill each hole. Cool 15 to 30 minutes, just until bottom of the cake pan has cooled a bit, then carefully cover with foil so you don't disturb the top of the cake. Refrigerate for 2 hours or overnight.
  • In a large bowl with a wire whisk, combine the pudding mix with the milk and vanilla, whisking well until smooth. With a wooden spoon or rubber spatula, gently fold in the whipped topping until no streaks remain. Spread the frosting evenly over the chilled cake. Serve immediately or refrigerate, uncovered, for several hours, if needed.
  • Scatter the fresh strawberries over the frosting just before serving.

Video

Nutrition

Serving: 1slice | Calories: 207kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 287mg | Potassium: 94mg | Fiber: 1g | Sugar: 26g | Vitamin A: 80IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 1mg