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Easter Poke Cake

This scrumptiously moist Easter Poke Cake is soaked with fruity flavors and topped with whipped cream and fresh strawberries, making it the perfect festive treat for spring celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Party
Cuisine: American, Spring
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix Plus ingredients needed per package directions
  • 1 cup boiling water
  • 1 cup strawberry Jell-O Or your preferred flavor
Topping and Decoration
  • 1 cup whipped cream topping Like Cool Whip
  • 1 cup fresh strawberries, sliced Or fruits of your choice
  • colorful sprinkles For decoration

Method
 

Preparation
  1. Preheat your oven according to the cake mix package instructions. Grease and flour a 9×13 inch baking pan.
  2. Prepare the yellow cake batter and pour it into the pan. Bake according to the package directions, usually around 25-30 minutes, or until a toothpick inserted comes out clean.
  3. Allow the cake to cool for about 10 minutes.
Assembly
  1. Use the handle of a wooden spoon or a fork to poke holes about 1 inch apart all over the cake.
  2. Dissolve the strawberry Jell-O in one cup of boiling water. Pour it over the cooled cake, allowing it to seep into the holes.
  3. Refrigerate the cake for at least 2 hours to let the flavors meld and the Jell-O set.
  4. Spread the whipped cream topping evenly over the cake. Decorate with sliced strawberries and colorful sprinkles.
  5. Slice, serve, and enjoy!

Notes

Feel free to swap the Jell-O flavors; raspberry or orange can add unique twists! Sprinkle some crushed graham crackers or nuts on top for additional crunch. Store in an airtight container in the refrigerator for up to three days, or freeze for up to one month.