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Strawberry Poke Cake

Source of Recipe


Taste of Home magazine



List of Ingredients



• 1 package (18¼ ounces) white cake mix
  
• 1¼ cups water
  
• 2 eggs
  
• ¼ cup vegetable oil
  
• 1 package (16 ounces) frozen sweetened sliced strawberries, thawed
  
• 2 packages (3 ounces each) strawberry gelatin
  
• 1 carton (12 ounces) frozen whipped topping (thawed; divided)
  
• Fresh strawberries (optional)
  






Instructions



1. In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-inch round baking pans. Bake at 350° for 25 to 35 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
   
   
2. Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-inch round baking pans. Pierce cakes with a meat fork or wooden skewer at ½-inch intervals.
   
   
3. Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2 to 3 hours.
   
   
4. Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
   
   
5. Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
   
   Makes 10 to 12 servings.