Easter Poke Cake

This vibrant Easter Poke Cake features a fluffy vanilla base soaked in colorful jello and topped with a creamy whipped frosting, making it a festive and delightful dessert for any spring celebration.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 12 servings

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

For the Base

1 box vanilla cake mix
3 large eggs
1 cup water
1/2 cup vegetable oil

For the Jello

1 box strawberry jello
2 cups boiling water

For the Topping

2 cups whipped topping
1 cup sliced strawberries
1/2 cup shredded coconut optional for garnish

Method

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until well combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Jello

While the cake is baking, dissolve the strawberry jello in 2 cups of boiling water, stirring until fully dissolved.
Set the jello aside to cool slightly.

Soak the Cake

Once the cake is done baking, remove it from the oven and let it cool for 10 minutes.
Using the end of a wooden spoon, poke holes all over the top of the cake.
Pour the prepared jello evenly over the cake, allowing it to soak in through the holes.

Chill the Cake

Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the jello is set.

Frost and Garnish

Spread the whipped topping evenly over the chilled cake.
Top with sliced strawberries and shredded coconut if desired.

Serve

Slice the cake into squares and serve chilled.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 5gSodium: 250mgFiber: 1gSugar: 22g

Notes

For an extra festive touch, you can add colorful sprinkles on top of the whipped topping or use different flavors of jello for a unique twist.

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