Strawberry Poke Cake recipe
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Ingredients
- 1 (15.25 ounce) package white cake mix (such as Pillsbury®) 3 ounces white cake mix extender 1 ¼ cups water 4 egg whites ⅓ cup vegetable oil 1 (10 ounce) jar strawberry preserves 1 ½ cups sliced fresh strawberries, pureed 1 tablespoon confectioners' sugar 1 teaspoon lemon juice
Nutrition Info
- 310.7 caloriescarbohydrate: 51.3 gcholesterol: : -fat: 10.8 gfiber: 0.8 gprotein: 3.3 gsaturatedFat: 1.7 gservingSize: -sodium: 305.5 mgsugar: 39.4 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Poke Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
Blend cake mix plus extender, water, egg whites, and oil together in a bowl using 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 the cake comes out clean, 32 to 26 minutes.
Meanwhile, combine strawberry preserves and pureed strawberries in a medium bowl. Stir in confectioners' sugar and lemon juice. Refrigerate until ready to use.
Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly spread the strawberry sauce over the cake, letting it fill the holes. Refrigerate until completely chilled.