Ingredients
1 box (15.25 oz) white cake mix
Ingredients required by cake mix (water, oil, egg whites)
1 package (3 oz) Strawberry or Raspberry Gelatin
1 cup boiling water
1/2 cup cold water
1 tub (8 oz) whipped topping, thawed
Pastel sprinkles and Easter candy for garnish
Instructions
Step 1: Bake the white cake in a 9×13 inch pan according to the package directions. Allow the cake to cool for 15 minutes.
Step 2: Using the handle of a wooden spoon, poke holes across the top of the warm cake at 1-inch intervals.
Step 3: In a small bowl, dissolve the gelatin in 1 cup of boiling water. Stir in 1/2 cup of cold water.
Step 4: Slowly pour the gelatin mixture over the cake, making sure it goes into the poked holes.
Step 5: Cover and refrigerate the cake for at least 3 hours (or overnight) to allow the gelatin to set and the flavors to meld.
Step 6: Spread the thawed whipped topping evenly over the top of the chilled cake.
Step 7: Garnish with pastel sprinkles and Easter candies right before serving.
Notes
Ensure the cake is still slightly warm when poking holes so the gelatin absorbs better. Use white cake mix for the best color contrast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 32g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: easter poke cake recipe, poke cake, Easter dessert, spring cake, gelatin cake
