Poke cakes were invented by Jell-O in 1969 to help increase sales of the gelatin brand. Traditional poke cake calls for white cake that’s been poked with holes into which strawberry Jell-O is poured. A whipped topping frosting completes the cake, and once set, the cut cake reveals vertical ribbons of color inside. This recipe uses strawberry jam in place of the gelatin. Other fillings options include caramel and pudding. These fun and visually appealing cakes have made a comeback since their heyday during the 1970s.
Recipe Servings: 15
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- 15.25 oz box strawberry-flavored cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- ¾ cup strawberry jam
- 8 oz cream cheese, room temperature
- 1 cup powdered sugar
- 2 Tbsp milk
- 8 oz container frozen whipped topping, thawed
- 1 pt fresh strawberries, sliced
Directions
- Preheat oven to 350°F and grease a 9 x 13-inch pan using nonstick cooking spray.
- Combine the cake mix, water, oil, and eggs in large bowl, according to the package's directions.
- Pour batter into prepared pan and bake 30–35 minutes, or according to package directions. Cake is done when toothpick inserted into center comes out clean.
- While cake is still hot, use the end of a wooden spoon to poke holes in cake about 1 inch apart.
- Warm strawberry jam in microwave about 30–60 seconds. Stir jam, and then pour into the holes in the cake.
- Let cake cool completely.
- With hand mixer or stand mixer, mix cream cheese and powdered sugar.
- Add milk and blend together to a smooth consistency.
- Add entire container of whipped topping and mix until just combined.
- Top cooled cake with whipped topping mixture and spread evenly over cake.
- Sprinkle the sliced strawberries on top of the cake.
- Refrigerate until ready to serve.
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