strawberry poke cake
From my Mamaw's recipe collection.
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yield
12 serving(s)
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For strawberry poke cake
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1 pkgwhite cake mix (regular size)
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1 1/4 cwater
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2eggs
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1/4 ccanola oil
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2 pkg(10 ounces each) frozen sweetened sliced strawberries, thawed
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2 pkg(3 ounces each) strawberry gelatin
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1carton 12 ounces frozen whipped topping, thawed, divided
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fresh strawberries, optional
How To Make strawberry poke cake
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1In a large bowl, combine 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.
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2Using a serrated knife, level tops of cakes 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.
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3Dip bottom of one pan in warm water for 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.
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