Description
A festive dessert featuring layers of white cake infused with strawberry and blue raspberry Jell-O, topped with creamy whipped topping and fresh berries.
Ingredients
Scale
- 1 box white cake mix
- 3 large eggs
- 1 cup water
- 1 package (3 ounces) strawberry Jell-O
- 1 package (3 ounces) blue raspberry Jell-O
- 1 cup boiling water
- 1 cup Cool Whip or whipped cream
- Fresh strawberries and blueberries for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Prepare the cake mix according to package instructions with eggs and water.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- Allow the cake to cool in the pan for 15 minutes.
- Poke holes in the warm cake using a fork, about an inch apart.
- Dissolve the strawberry Jell-O in 1 cup of boiling water.
- Repeat with the blue raspberry Jell-O.
- Pour the strawberry Jell-O over one half of the cake and the blue raspberry Jell-O over the other half.
- Refrigerate the cake for at least 2 hours.
- Spread the Cool Whip on top and decorate with fresh berries before serving.
Notes
This cake can be made a day in advance. Avoid adding whipped topping and fruit until serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 24g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cake, summer dessert, poke cake, festive dessert, Independence Day dessert