Strawberry Jello Poke Cake

• Produce

  • 1 pint Blueberries
  • 1 lb Strawberries

• Baking & Spices

  • 1 (16 ounce box Angel food cake mix
  • 1 (8 ounce container Topping, frozen whipped

• Dairy

  • 1/3 cup Milk

• Desserts

  • 1 (3 ounce box Strawberry jello
  • 1 (3.3 ounce box White chocolate instant pudding

• Liquids

  • 1 1/2 cup Water

Found on culinaryhill.com

Description

Ingredients

• 1 (16 ounce) box angel food cake mix
• 1 (3 ounce) box strawberry Jello
• 1 cup boiling water
• 1/2 cup cold water
• 1 (3.3 ounce) box white chocolate instant pudding
• 1/3 cup milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 pound strawberries
• 1 pint blueberries

Directions

• Preheat oven to 350ºF. Do not grease 9-inch by 13-inch pan. Mix angel food cake mix according to package instructions (the one I used only required water). Pour into ungreased pan and bake until firm to the touch, about 30 minutes. If the center still jiggles, bake it 5 minutes longer. Cool completely, at least 1 hour. Using a fork, pierce cake in rows about 1/2-inch apart. When the fork becomes sticky, dip tines in water to clean (typically at the end of each row). Pour Jello into a medium bowl and whisk in boiling water. When Jello is dissolved, stir in cold water. Drizzle over the entire surface of cake. Cover and refrigerate at least 3 hours or overnight. In a large bowl, or in a standing mixer fit with the whisk attachment, combine pudding and milk until well blended. Gently fold in whipped topping. Spread frosting on cake and arrange berries on top to resemble an American flag. Store in refrigerator.