Description

Easter Poke Cake is a delightful dessert that brings the joy of spring to your table. This moist vanilla cake is infused with vibrant strawberry or raspberry gelatin, creating a burst of fruity flavor in every bite. Topped with fluffy whipped cream and fresh strawberries, it’s not just a treat for the palate but also a feast for the eyes. Perfect for any holiday gathering, this easy-to-make cake will have your family and friends coming back for seconds.

Ingredients

Scale

1 box vanilla cake mix (15.25 oz)
3 large eggs
1 cup water
1 package strawberry or raspberry gelatin (3 oz)
1 cup boiling water
1 container whipped topping (8 oz)
1 cup fresh strawberries, sliced
1 can sweetened condensed milk (14 oz)

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Instructions

Preheat oven to 350°F (175°C) and grease a rectangular baking dish.
In a mixing bowl, combine the vanilla cake mix, eggs, and water as per package instructions.
Pour batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean. Let cool completely.
Poke holes in the cooled cake using a fork or wooden spoon handle.
In a separate bowl, dissolve the gelatin in boiling water. Pour over the poked cake, ensuring even coverage.
Cover with plastic wrap and refrigerate for at least two hours or overnight.
After chilling, spread whipped topping over the cake; decorate with sliced strawberries and drizzle sweetened condensed milk on top before serving.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 28g
Sodium: 230mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 0g
Protein: 4g
Cholesterol: 35mg