Strawberry Poke Cake
30Prep Time Minutes
120Total Time Minutes
7Number of Ingredients
PAM® Baking Spray
12 cups Reddi-wip® Original Dairy Whipped Topping (2 13oz cans + additional for serving)
1 pkg (15.25 oz each) yellow cake mix
1 pkg (4-serving size) strawberry-flavored gelatin
1 cup boiling water
1 cup cold water
2 pounds fresh strawberries, hulled, quartered
1 pkg (15 oz each) glaze for strawberries
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||4 g||20%|
|Dietary Fiber||1 g||6%|
|Vitamin C||33 mg||56%|
|Vitamin A||88 iu||2%|
Preheat oven to 350°F. Spray 13x9-inch baking dish with baking spray.
Place eggs and Reddi-wip in large bowl; mix with an electric mixer on low until blended. Add cake mix and continue to mix on low until mixture is smooth. Pour batter into baking dish and bake 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Cool cake 20 minutes.
Meanwhile, stir together gelatin and boiling water in small bowl until dissolved. Stir in cold water. Poke holes, about 1/4-inch in diameter, down through the top of cooled cake. Pour gelatin mixture evenly over cake. Cover and refrigerate 1 hour.
Stir together strawberries and glaze in small bowl. Cut cake into 16 servings. Spread with strawberry mixture. Serve with additional Reddi-wip.
If you can't find glaze for strawberries at your local grocery, combine hulled and quartered strawberries with 1/2 cup granulated sugar in a small bowl before preparing cake batter. Allow the berries to macerate covered in the refrigerator while preparing the recipe. Before topping cake, drain off any excess liquid from the berries.