Ingredients
14
14 servings
- •1 (18.25 ounce) package white cake mix
- •1 (3.5 ounce) package instant vanilla pudding mix
- •4 eggs
- •1 cup water
- •0.25 cup vegetable oil
- •1 (3 ounce) package fruit flavored Jell-O® mix
- •1 cup boiling water
- •1 cup ice water
- •1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Combine cake mix, pudding mix, eggs, 1 cup water and the vegetable oil and blend well. Beat at the medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until the cake springs back when lightly touched. Let cake cool in pan for 15 minutes.
- Meanwhile, dissolve the gelatin in the boiling water, then add the cold water.
- Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3 to 4 hours then frost with whipped topping. Keep cake refrigerated.
Nutritional Facts
Per 14 servings
- Calories: 336
- Carbohydrate: 46g
- Fat: 15g
- Fiber: 0g
- Protein: 4g
- Sugar: 31g
Related Recipes
Cherry Poke Cake
Poke Cake II
Pudding Poke Cake
Jello Poke Cake
Strawberry-Lemon Poke Cake
Strawberry Lemonade Poke Cake
Strawberry Poke Cake
Easy Boston Cream Poke Cake
Pineapple Poke Cake
Blueberry Poke Cake
Lemon Poke Cake
