Description
This delightful Jello Cake combines a moist white cake base with a vibrant strawberry Jello infusion, topped with creamy vanilla pudding frosting and fresh strawberries. Perfect for celebrations or a sweet treat, it’s a colorful and flavorful dessert that’s easy to make and sure to impress.
Ingredients
Scale
Cake Ingredients
- 14.25 ounce box white cake mix (e.g., Betty Crocker Super Moist)
- 3 large eggs (or as indicated on cake mix)
- 1 cup water (or as indicated on cake mix)
- ½ cup vegetable oil (or as indicated on cake mix)
Jello Mixture
- 1 ½ cups boiling water
- 3 ounce box strawberry Jello
Frosting Ingredients
- 3.4 ounce box instant vanilla pudding mix
- ¾ cup milk
- 1 teaspoon pure vanilla extract
- 8 ounce container frozen whipped topping (Cool Whip, thawed)
Topping
- 2 to 3 cups coarsely chopped fresh strawberries
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Coat a 13- x 9-inch baking dish with nonstick cooking spray to ensure the cake won’t stick.
- Mix and Bake Cake: Prepare the white cake batter according to the instructions on the cake mix box using the eggs, water, and vegetable oil. Pour into the prepared baking dish and bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Dissolve Jello: Just before the cake finishes baking, place the strawberry Jello powder in a small bowl and add the 1 ½ cups boiling water. Stir continuously for about 2 minutes until completely dissolved. Set aside to cool slightly.
- Cool Cake and Pierce Holes: Remove the cake from the oven and allow it to cool on a wire rack for 5 minutes. While cooling, slightly cool the dissolved Jello. Using a wooden skewer or chopstick, pierce holes about 1 to 1 ½ inches apart, approximately ¾ of the way down into the cake and about 1 inch from the edge. If using a thin skewer, gently twist to enlarge holes slightly.
- Pour Jello over Cake: Gradually pour the cooled Jello mixture over the cake, ensuring the liquid fills each pierced hole. Let the cake cool further for 15 to 30 minutes until the bottom of the pan feels cool. Carefully cover the dish with foil without disturbing the top and refrigerate for 2 hours or overnight for best results.
- Prepare Frosting: In a large bowl, whisk together the instant vanilla pudding mix, milk, and vanilla extract until smooth and thickened. Gently fold in the thawed whipped topping using a wooden spoon or rubber spatula until no streaks remain.
- Frost the Cake: Spread the pudding frosting evenly over the chilled Jello cake once it has set in the refrigerator.
- Add Fresh Strawberries: Just before serving, scatter the coarsely chopped fresh strawberries evenly over the top of the frosted cake for a fresh and vibrant finish.
Notes
- Using a wooden skewer or chopstick is key to making holes without damaging the cake excessively.
- Cool the Jello mixture slightly before adding to the cake to prevent melting the cake’s surface.
- Refrigerating the cake overnight enhances flavor melding and firmness.
- Use fresh strawberries for the best texture and taste contrast on top of the creamy frosting.
- This cake is best served chilled and can be stored in the refrigerator covered with foil for up to 3 days.
