Stars and Stripes Jell-O Poke Cake
This Stars and Stripes Jell-O Poke Cake combines a cake mix with strawberry gelatin, whipped cream, strawberries and blueberries.
Servings 12
Baking Temp 350°F
Equipment
- 13 x 9-inch cake pan
- Nonstick cooking spray
- Whisk
Ingredients
- 1 15.25-ounce box white cake mix
- 1 cup water (or as listed on cake mix box)
- 1/2 cup vegetable oil (or as listed on cake mix box)
- 3 large egg whites (or as listed on cake mix box)
- 1 box strawberry JELL-O
- 1 1/2 cups boiling water
Garnish:
- 1 container cool whip
- 1 container strawberries
- 1 container blueberries
Instructions
Making the cake
- Preheat oven to 350°F. Spray 13x9 cake pan with nonstick cooking spray.
- In a large bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl. Then beat on medium speed for 2 minutes. Pour into prepared pan. (Note: Do not eat raw cake batter.)
- Bake 23-28 minutes or until toothpick inserted in the center comes out clean. Cool on rack 20 minutes.
Making the Poke Cake
- In a medium bowl, pour boiling water on gelatin; whisk briskly until dissolved.
- Poke cake at 1-inch intervals with the handle of a wooden spoon or the tines of a fork halfway into the cake. Carefully and slowly pour the strawberry gelatin over the cake. Chill completely in the refrigerator, about 1 hour.
- Spread the whipped topping evenly over the cake. Arrange the blueberries and strawberries to resemble the stars and stripes of the American Flag.
- Cut the cake into 12 generous pieces. Note: For a clean slice, wipe the knife after each cut.
- Keep the cake chilled. Tightly cover cake and keep in the refrigerator 2-3 days.
Notes
NUTRITION INFORMATION PER SERVING (1 SLICE, 157g):
350 calories, 150 calories from fat, 17g total fat, 5g saturated fat, 1g trans fat, 0mg cholesterol, 350mg sodium, 49g total carbohydrate, 1g dietary fiber, 29g sugars, 4g protein, 10mcg folate, 23mg vitamin C, 1mg iron.