Strawberry Poke Cake

Prep Time:
15 mins

Cook Time:
30 mins

Additional Time:
25 mins

Total Time:
1 hr 10 mins

Servings:
12

Yield:
1 (9×13-inch) cake

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9×13-inch baking pan.

Blend together cake mix plus extender, water, egg whites, and oil in a large bowl with an electric mixer until just moistened. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 32 minutes.

Meanwhile, combine pureed strawberries and strawberry preserves in a medium bowl. Stir in confectioners' sugar and lemon juice until incorporated. Refrigerate sauce until ready to use.

Transfer cake to a wire rack and let cool to room temperature, at least 25 minutes.

Using the handle of a wooden spoon, poke holes into cake about 1 inch apart. Slowly spread sauce over cake, letting it fill the holes. Refrigerate until completely chilled.

Recipe Tip

You can use fresh or frozen strawberries.

The directions for making the cake are based on the particular brand mentioned. Follow instructions on the box if using a different brand. Some cake mixes are 16.25 ounces, and some are 15.25, so add the appropriate amount of extender as needed to reach 18.25 ounces.

Nutrition Facts (per serving)