Jell-O Poke Cake

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It might start with a standard yellow cake, but it gains cooling powers after adding Jell-O throughout. The thing to remember about Jell-O Poke Cake is you’ll want to prepare well before serving time as it takes 4 to 5 hours for it to set up in the fridge once the cake has cooled. Top with whipped cream and berries. Keep chilled and serve on a hot day for happiest results!

Ingredients:

1 box white or yellow cake mix (plus ingredients required to make the recipe according to the box, We used eggs, butter and water.)
1 package (3 oz) strawberry-flavored Jell-O
1 cup boiling water
1/2 cup cold water – note, this is less cold water than the Jell-o recipe calls for.
Whipped cream – can be a tub of frozen whipped topping (e.g., Cool Whip), thawed; or homemade whipped cream – see below.
Strawberries
Blueberries

For the Whipped Cream:

1 pint (16 oz) heavy whipping cream
Maple syrup or confectioners sugar to taste

Main Ingredient(s): Blueberries, Strawberries

* Try other berries, fruits, and Jell-O flavors to change it up!

Steps:

Prepare and bake the cake in a 9 x 13 pan according to the package directions.
Let the cake cool to room temperature. Use a fork or knife to poke holes throughout the cake.
Prepare the Jell-O according to directions, but use half the cold water indicated.
Slowly pour the liquid Jell-O over the cake and into the holes.
Cover and refrigerate for 3 to 4 hours until the gelatin has set; or until ready to serve.
Spread the whipped topping over the cake. Add fruit. Serve cold, keep refrigerated.

Whipped Cream Steps:

Put a mixing bowl in the freezer for a few minutes.
Place on counter and surround with ice packs for best result.
Beat the cream and syrup or sugar with electric hand mixer or stand mixer on high, until stiff peaks form.