Strawberry Shortcake Poke Cake

INGREDIENTS

  • 1 (15.25 oz) box white cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup water
  • 1 teaspoon vanilla extract

For the filling:

  • 1 (3.0 oz.) package strawberry flavored jello mix
  • 1 cup boiling water
  • 1/2 cup cold water

For the topping:

  • 1 (8 oz) package frozen whipped topping, thawed
  • 1 (3.4 oz) instant vanilla pudding mix
  • 1 cup milk
  • 2 cups fresh strawberries, sliced, to garnish

PREPARATION

Preheat oven to 350°F (or at temperature called for on cake box instructions) and grease a 9×13-inch baking dish with butter or non-stick spray. Set aside.
In a large bowl, mix together cake mix, eggs, oil, 1 cup water, and vanilla extract until smooth. Pour into prepared baking dish and bake for 28-32 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 15 minutes. Then, pierce holes all over cake with the end of a wooden spoon or a large serving fork.
Meanwhile, make the filling:
Add jello mix to a large bowl and whisk in boiling water until jello is fully dissolved. Stir in cold water.
Pour jello over top of cake so it fills all the holes you’ve made, then cover and refrigerate cake for at least 2 hours.
Once chilled, make topping:
Place pudding mix in a large bowl and whisk in milk until thick. Gently fold in whipped topping until fully incorporated.
Spread over chilled cake and top with sliced strawberries. Slice, serve, and enjoy!

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