Jello Poke Cake Recipe With Pudding Frosting
Ingredients
For the Cake:1 box of white cake mix, 3.4 ounces of instant vanilla pudding mix, 4 large eggs, 1/2 cup vegetable oil, 1/2 cup sour cream, 1/2 cup water, 1/2 cup of strawberry jello powder.
For the Frosting:1/4 cup unsalted butter, 1/4 cup vegetable shortening, 3.4 ounces of instant vanilla pudding mix, 3-4 cups of powdered sugar, 1/4 cup of milk.
Instructions
To make the cake, Preheat your oven to 350 degrees F and grease a 9x13 inch baking pan. In a large bowl combine the cake mix, pudding mix, eggs, oil, sour cream, water, and jello powder and mix until everything is well combined. Pour the batter into the prepared pan and spread it out evenly. Bake the cake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before frosting.
To make the frosting, In a medium bowl combine the butter, vegetable shortening, and pudding mix and mix until everything is well combined. Slowly add in the powdered sugar one cup at a time, mixing after each cup until the frosting reaches a spreading consistency. If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency. Set the frosting aside until the cake has cooled completely.
Once the cake has cooled, use the end of a wooden spoon to poke holes all over the cake. Pour the remaining 1/2 cup of jello into the holes and spread it out evenly. Spread the frosting over the top of the cake, covering the entire surface. Refrigerate the cake for at least 2 hours before serving.
Nutrition
One serving of this Jello Poke Cake with Pudding Frosting contains approximately 350 calories, 17 grams of fat, 4 grams of saturated fat, 42 grams of carbohydrates, 2 grams of protein, and 1 gram of fiber. It also contains 120 milligrams of cholesterol and 250 milligrams of sodium.
Tips for Making the Best Jello Poke Cake
For best results, use a good quality cake mix and pudding mix. It will make a huge difference in the flavor and texture of the finished cake. You can also use other flavors of jello for the filling, such as raspberry or lime. Just make sure to use the same flavor of jello as the flavor of the pudding mix used in the frosting.
If you don’t have a 9x13 inch baking pan, you can use a round cake pan or even a 9x9 inch baking pan. Just make sure to adjust the baking time accordingly. You can also use a store-bought vanilla frosting instead of making your own. Just make sure to stir in a few tablespoons of the jello powder before frosting the cake.
This Jello Poke Cake is best served chilled and can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months, making it a great make-ahead dessert for any occasion.
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