Description
A festive and colorful Easter poke cake made with fluffy white cake, filled with fruity Jello, and topped with homemade whipped cream. Perfect for a spring celebration!
Ingredients
- 1 box white cake mix (plus ingredients called for on the box: usually water, oil, and eggs)
- 1 teaspoon vanilla extract
- 1 package (3 oz) Jello, any flavor (pastel colors recommended)
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Easter-themed sprinkles
- Mini Easter eggs
Instructions
- Preheat the oven and prepare the cake batter according to the package instructions, adding 1 teaspoon of vanilla extract.
- Pour the batter into a 9×13 inch pan and bake as directed. Let the cake cool completely.
- Once cooled, poke holes all over the cake using the handle of a wooden spoon.
- In a bowl, dissolve the Jello in 1 cup of boiling water. Stir in 1/2 cup of cold water.
- Carefully pour the Jello mixture over the cake, ensuring it seeps into the holes. Refrigerate the cake for at least 2 hours.
- To make the frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Decorate with Easter-themed sprinkles and mini Easter eggs just before serving.
Notes
- Use pastel-colored Jello for a more festive Easter look.
- Make sure the cake is fully cooled before adding the Jello mixture to avoid melting.
- Chill the mixing bowl and beaters before whipping the cream for better results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
