Spring Poke Cake Dessert
Spring Poke Cake Dessert is a delightful, vibrant treat that captures the essence of the season with its moist cake layers infused with fruity flavors. Topped with fluffy whipped cream and fresh berries, this cake is not only visually stunning but also an unforgettable experience bursting with nostalgia. Perfect for any occasion—be it Easter brunch or a casual get-together—this cake will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 box (3 oz) strawberry or raspberry Jell-O
- 1 cup hot water
- 1 tub (8 oz) whipped topping
- 1 cup fresh strawberries or raspberries, for topping
- Optional: Sprinkles for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the yellow cake mix according to package instructions and pour into the baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes.
- While the cake cools, dissolve Jell-O in hot water.
- Poke holes all over the warm cake using a fork and pour dissolved Jell-O over it.
- Refrigerate for at least 3 hours or overnight.
- Before serving, spread whipped topping over the cake and garnish with fresh berries and sprinkles.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 230
- Sugar: 26g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: For a tropical twist, substitute vanilla pudding with lemon or coconut flavor. Add different fruits like blueberries or pineapple for variation. Store in an airtight container in the fridge for up to five days.