Printable | Taste of Home

Strawberry Poke Cake

1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
2 eggs
1/4 cup vegetable oil
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
2 packages (3 ounces each) strawberry gelatin
1 carton (12 ounces) frozen whipped topping, thawed, divided
Fresh strawberries, optional

In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30
seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in.
round baking pans. Bake at 350° for 25-35 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes; remove from pans
to wire racks to cool completely. Using a serrated knife, level top of each
cake if necessary. Return layers, top side up, to two clean 9-in. round baking
pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries.
Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a
boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over
each cake layer. Chill for 2-3 hours. Dip bottom of one pan in warm water for

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Strawberry Poke Cake cont.

10 seconds. Invert cake onto a serving platter. Top with reserved strawberries
and 1 cup whipped topping. Place second cake layer over topping. Frost cake
with remaining whipped topping. Chill for at least 1 hour. Serve with fresh
berries if desired. Refrigerate leftovers. *Editor's Note: This cake was
tested with Pillsbury white cake mix.

Yield: 10-12 servings.