Strawberry Jell-O Poke Cake....... Farmer Approved

Around here we love this Jell-O Poke Cake. Super simple, easy, light, a little refreshing, perfect for a summertime evening. AND perfect to take to the guys at work - like I usually do. I even switch it up seasonally and have done a lemon lime green Jell-O for St. Patrick's Day!

Keep reading further in the post and see some pictures of the baby shower for my sister-in-law...


Bake a white cake. I don't mess around with a white cake from scratch when Duncan Hines does it so well.....







After the cake has baked and cooled (it's very important for the cake to be completely cooled-otherwise you will tear up your cake) poke holes all over it. It's a very complex system of stabbing your cake with a fork and/or spoon!



Once the cake is completely cooled and your holes are poked - whisk together the Jell-O mixture on the stove top. (don't mind my dirty stove)



Pour Jell-O mixture over cake. Another very advanced technique. ;)

Cover with saran wrap and chill. Do NOT let any wrap touch your cake or it will pull it apart.... A friend told me this. ;)

Meanwhile, while cake is chilling whip up the icing AKA the best part.... Now I call this "icing" but it is hardly the heavy, sugary icing you think of when you think of a cake. This is light, cool - whip-y, marshmallow-y, fluffy....

Icing the cake and serve immediately. If you are waiting a few hours to serve simply keep chilled until serving time.

 

 

 

Bake this for your next summertime get together.... Soon fall deserts of very apple crisps and pecan pies will flood blogs and tables everywhere - enjoy the simple things while you can.

RECIPE:

Ingredients:

Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water
Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Topping:
1 pound strawberries, diced

Directions:
Make cake as directed on the back of the box for a 9×13″ pan.
Let the cake cool for 20 minutes and “poke” the cake with a large fork (I space my pokes about 1/2″ apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it’s easiest to use an electric mixer, but you don’t have to). Spread on top of cake.








And on to enjoying the things in life - take a peak into the Baby Shower I co-hosted (at my sister in law's house, for my other sister in law) HA - large family....

 

We went with sort of a tropical theme... Bright colors, flamingos, palm trees, pineapples, etc....

 

My sweet nieces with my cousin's little girl, Molly.

Salt water taffy wrapped in cello bags as favors...

Those pesky pink hydrangeas that I've been trying desperately to turn blue all summer long came in handy with this baby shower.

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