Strawberry Poke Cake

By KimberlyB

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups water
• 2 eggs
• 1/4 cup canola oil
• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 2 packages (3 ounces each) strawberry gelatin
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• Fresh strawberries, optional

Details

Servings 12
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

•In a large bowl, beat the cake mix, water, eggs and oil; beat on low
speed for 30 seconds. Beat on medium for 2 minutes.

•Pour into two greased and floured 9-in. round baking pans. Bake at
350° for 25-35 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes; remove from pans to
wire racks to cool completely.

•Using a serrated knife, level top of each cake if necessary. Return
layers, top side up, to two clean 9-in. round baking pans. Pierce
cakes with a meat fork or wooden skewer at 1/2-in. intervals.

•Drain juice from strawberries into a 2-cup measuring cup; refrigerate
berries. Add water to juice to measure 2 cups; pour into a small
saucepan. Bring to a boil; stir in gelatin until dissolved. Chill
© Taste of Home 2012