Description
This Easter Poke Cake is a tender white cake infused with strawberry gelatin, topped with whipped cream and sprinkles. It’s a colorful and easy-to-make dessert perfect for spring celebrations.
Ingredients
Scale
- 1 (15.25 ounce) box white cake mix
- 1 (3 ounce) package strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 (8 ounce) container whipped topping, thawed
- Sprinkles for decoration
Instructions
- Prepare the white cake mix according to package directions in a 9×13 inch baking pan.
- Bake the cake as directed, then let it cool completely.
- Once the cake is cool, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake. Make sure the holes go almost all the way to the bottom.
- In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until fully dissolved.
- Add 1/2 cup of cold water to the gelatin mixture and stir well.
- Carefully pour the liquid gelatin over the cooled cake, making sure the gelatin seeps into all the poked holes.
- Refrigerate the Easter Poke Cake for at least 4 hours, or preferably overnight, to allow the gelatin to set.
- Before serving, spread the thawed whipped topping evenly over the top of the cake.
- Decorate your Easter Poke Cake with festive sprinkles.
- Slice and serve this delicious Easter dessert!
Notes
- For a gluten-free Easter Poke Cake, use a gluten-free white cake mix.
- Experiment with different gelatin flavors like lime or cherry for varied colorful Easter Poke Cake ideas.
- Ensure the cake is completely cool before poking holes and pouring the gelatin to prevent it from becoming soggy.
- Chilling time is crucial for the gelatin to set properly and ensure a firm texture for your homemade Easter Poke Cake.
- This simple Easter Poke Cake recipe is great for making ahead of time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg