Jello Poke Cake Food

JELLO POKE CAKE

Steps:

• Bake cake according to package directions. Cool completely.
• Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.

STRAWBERRY JELL-O POKE CAKE

Steps:

• Prepare cake mix according to instructions on box for a 13x9-inch cake. As soon as cake comes out of the oven, poke holes in it with a fork.
• Meanwhile, mix strawberry gelatin with 2 cups boiling water, stirring well to dissolve. Cool slightly.
• Pour gelatin over the cake and chill until set.
• Mix strawberries with sugar.
• Top cake with the strawberries, juice and all, then Cool Whip.
• Refrigerate until ready to serve.

JELL-O® POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
• Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
• Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
• Spread whipped topping over cake.

STRAWBERRY POKE CAKE

Steps:

• For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
• Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
• Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
• Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
• For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
• For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.

JELL-O® STRAWBERRY POKE CAKE

Steps:

• Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.