Strawberry Poke Cake Recipe

By NiteSki

Ingredients

• 1 1 1 package white cake mix (regular size)
• 1-1/4 1-1/4 1-1/4 cups water
• 2 2 2 eggs
• 1/4 1/4 1/4 cup canola oil
• 2 2 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 2 2 2 packages (3 ounces each) strawberry gelatin
• 1 1 1 carton (12 ounces) frozen whipped topping, thawed, divided
• Fresh strawberries, optional
• 1 1. 30 2 a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• 2 2. 9-in. 350° 25-35 10 to to 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.
• 3 3. to 9-in. 1/2-in. serrated knife, level tops of cakes 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.
• 5 5. 10 1 bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
• 6 6. 1 12 cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 12 servings.

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

1.
In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

2.
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.

3.
Using a serrated knife, level tops of cakes 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.

4.
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 for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.

5.
Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

6.
Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
Yield: 12 servings.