Once baked, this classic cake is poked with holes so the strawberry gelatin mixture can seep in, giving the dessert a beautiful swirled color and moist texture. Make a day ahead to save time.
Ingredients
- Cooking spray
- 1 (15.2 - oz.) pkg. white or yellow cake mix
- ¼- ⅓ cup canola oil
- 3 large eggs
- 1 (3 - oz.) pkg. strawberry gelatin
- 1 cup boiling water
- 1 ½ cups heavy cream
- 2 Tbsp. sugar
- 1 ½ Tbsp. boxed vanilla pudding mix
- 2 tsp. vanilla extract
- 2 cups berries, sliced if needed
Steps
- Preheat oven to 350°F. Coat a 9x13-inch metal baking pan with cooking spray. Prepare cake mix with oil and eggs according to package directions. Add batter to prepared baking pan. Bake according to package directions. Let cake cool 20 minutes.
- In a small bowl, combine gelatin mix and boiling water and stir until dissolved. Using a chopstick or straw, poke holes all over cake, pressing halfway through. Pour gelatin mixture all over cake, especially into the holes. Let cool completely.
- Using a hand mixer or stand mixer, in a large bowl, beat cream, sugar, pudding mix and vanilla on high until stiff peaks form, 2–3 minutes. Spread whipped cream over top of cake. Cover cake and refrigerate 4 hours. Just before serving, top cake with berries.
Tips
Switch it up by using your favorite fruit-flavored gelatin and fruit for this versatile cake.
This recipe is
- Nut-free
Tags
- Fresh Magazine July August 2026