Easy Strawberry Jello Poke Cake

whipped topping

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt adds creaminess with fewer calories.

yellow cake mix

🥗Healthier: homemade cake batter

💰Cheaper: vanilla cake mix

Homemade batter can be healthier and more flavorful.

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: canned strawberries

Frozen or canned can be more affordable and available year-round.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar provides a lower glycemic index.

Preheat the oven to 350°F (175°C).

Spray a 9x13 inch glass baking dish with non-stick cooking spray and set aside.

Prepare the white cake mix according to package instructions, adding 3/4 cup water, 1/2 cup vegetable oil, and 3 large eggs in a mixing bowl.

Stir the ingredients together to form the cake batter, mixing by hand or with a handheld mixer.

Pour the batter into the prepared 9x13 baking dish.

Bake in the oven for 26 to 31 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool slightly for 15 to 20 minutes.

Poke holes in the cake using a fork at about 1/2 inch intervals, ensuring the cake is still warm.

Prepare the Jell-O mix by boiling 1 cup of water and pouring it into a mixing bowl.

Add the Jell-O mix to the boiling water and whisk until completely dissolved.

Stir in 1 cup of cold water into the Jell-O mixture.

Pour the Jell-O mixture over the cake, ensuring it seeps into the holes.

Refrigerate the cake for 3 to 4 hours to allow the Jell-O to fully set.

Spread 8 oz of Cool Whip topping evenly over the top of the cake once it is set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens