Strawberries and Cream Poke Cake

Strawberries and Cream Poke Cake
Strawberries and Cream Poke Cake

PREP TIME

240

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

240

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Cake:

  • 1

    boxed white cake mix

  • 3/4

    cup boiling water

  • 3 ounce box strawberry Jello

  • 1/2

    cup cold water

  • Frosting:

  • 8 ounce tub Cook Whip

  • 1/2

    tub of ready made frosting (I like the whipped white frosting)

  • 1

    teaspoon almond extract

  • Fresh strawberries for topping the cake

Directions

Bake cake as directed in a 9 x 13 pan. Allow cake to cool for 20 minutes and poke cake with a large fork. Space pokes about 1/2 inch apart, covering the entire surface of the cake. Stir the boiling water and Jello in a bowl until the Jello is completely dissolved. Pour in the cold water the continue to stir, then pour over the cake. Cover the cake with plastic wrap and refrigerate for about three hours. Combine the Cool Whip and the frosting, stirring gently. Add in almond extract. Spread over cake. Slice or dice the strawberries and layer them on top of the icing just before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: