Description
A delightful Valentine’s Day Poke Cake infused with strawberry jello and topped with whipped cream and heart-shaped sprinkles.
Ingredients
Scale
- 1 box white cake mix, standard cake mix box for 9x13 pan
- Eggs, quantity as required by cake mix box instructions
- Oil, quantity as required by cake mix box instructions
- 3.3 oz (approx. 93.6 g) strawberry Jello mix
- 1 cup (240 ml) boiling water
- 1 cup (240 ml) cold water
- 16 oz (454 g) whipped topping, store-bought or homemade
- Valentine’s Day heart-shaped sprinkles, to taste
Instructions
- Step 1: Preheat oven according to cake mix box instructions. Prepare the cake mix following the instructions on the box, using the specified amounts of eggs and oil. Pour the batter into a greased 9×13 inch pan. Bake for about 28 to 30 minutes or until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean.
- Step 2: Remove the cake from the oven and cool in the pan for 15 to 20 minutes. You will notice the cake pulling away slightly from the edges, indicating it is ready for the next step. For best results and to avoid sogginess, let the cake rest in the pan before transferring, if desired.
- Step 3: Using the handle of a wooden spoon, gently poke holes evenly spaced about 1 inch apart throughout the surface of the cake. Take care to avoid breaking the cake structure; the goal is to create holes for the jello to soak into.
- Step 4: In a mixing bowl, dissolve the strawberry Jello mix in 1 cup of boiling water. Stir thoroughly until completely dissolved for an even flavor distribution. Allow the mixture to cool for a few minutes, then stir in 1 cup of cold water. This helps prevent burning and ensures smooth consistency.
- Step 5: Carefully spoon the prepared jello mixture over the poked holes in the cake, making sure each hole fills completely to maximize moisture and flavor infusion. Allow any excess liquid to seep into the holes naturally.
- Step 6: Refrigerate the cake for 3 to 4 hours. This chilling step is essential for the jello to set and for the flavors to meld, also helping the toppings adhere better.
- Step 7: After chilling, spread the whipped topping evenly over the cake surface. Sprinkle the Valentine’s Day heart-shaped sprinkles generously on top. Optionally, add fresh strawberries immediately before serving for enhanced appearance and flavor.
Notes
- Room Temperature: Store the cake covered in an airtight container at room temperature for up to 2 days to retain moisture and prevent it from drying out.
- Refrigeration: Keep the cake covered in an airtight container in the refrigerator for up to 5 days to preserve the whipped topping integrity and flavor freshness.
- Freezing: Wrap the cake tightly with plastic wrap and place inside a freezer-safe container. Freeze for up to 3 months. To thaw, place in the refrigerator overnight.
- To check doneness before the full baking time, insert a toothpick at 25 minutes; if it comes out clean, the cake is ready.
- When preparing the jello, always stir the powder into boiling water first, then add cold water to ensure proper dissolution and a smooth texture.
- Keep holes spaced about 1 inch apart to avoid cake collapse during soaking and maintain structure.
- For better cooling results, let the cake rest in the pan for 15 minutes before removing or poking, which helps avoid a soggy bottom.
- Add whipped topping and sprinkles just before serving to keep toppings fresh-looking and prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg