Ingredients and Weight:
- White cake mix (1 box)
- Eggs (3)
- Vegetable oil (1/2 cup)
- Water (1 cup)
- Jello (1 small box, any flavor)
- Whipped topping (1 tub)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine cake mix, eggs, oil, and water. Mix until smooth.
- Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool completely.
- Poke holes all over the cake using a fork or toothpick.
- Dissolve Jello according to package directions. Let cool slightly.
- Pour Jello over the cake, making sure to cover all the holes.
- Refrigerate for at least 4 hours, or overnight.
- Before serving, top with whipped topping.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 350
- Fat: 5g
- Protein: 3g
- Carbohydrates: 50g
- Sugar: 30g
Dish Characteristics:
- Moist and flavorful cake
- Refreshing and fruity Jello filling
- Creamy and indulgent whipped topping
- Perfect for parties and special occasions
User Comments:
- "This cake is so delicious and easy to make! I love the combination of cake, Jello, and whipped topping."
- "The Jello Poke Cake was a hit at my party. Everyone raved about how moist and flavorful it was."
- "I made this cake for my family and they devoured it. It's a keeper recipe!"
- "I used a tropical flavor of Jello and the cake turned out amazing. It was like a slice of paradise!"
Special Precautions and Tips:
- Be sure to poke holes in the cake before pouring the Jello. This will allow the Jello to soak into the cake and create a more flavorful dessert.
- If you don't have a Jello mold, you can use a glass baking dish. Just be sure to line the dish with plastic wrap before pouring in the Jello.
- To make a gluten-free cake, use a gluten-free cake mix and substitute almond milk for regular milk.
