By Kenedee Renee Menefee
Watermelon Poke Cake
This is a delicious light dessert for summertime. Works great to make it the night before you plan to serve. Keep refrigerated. You can also modify this recipe to whatever flavor you would like.
Updated at: Wed, 16 Aug 2023 21:06:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories369.4 kcal (18%)
Total Fat24.1 g (34%)
Carbs36.1 g (14%)
Sugars31.4 g (35%)
Protein2.9 g (6%)
Sodium101.8 mg (5%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Prepare the white boxed cake according to the instructions on the box in a 9x13 glass baking pan and allow to cool.
Step 2
Once cake has cooled, use the end of a wooden cooking spoon to poke holes throw the entire cake spaced about an inch apart.
Step 3
Prepare the watermelon jello according to the classic set instructions on the package. Except do not refridgerate.
Step 4
Pour the liquid jello mixture over the entire cake in the glass pan.
Step 5
Place the glass pan in the refrigerator for 4-6 hours.
For the frosting
Step 6
Once the cake has set in the fridge, you can start preparing the frosting. Begin by sifting the powdered sugar into the mixing bowl.
Step 7
Gradually add the chilled whipping cream while mixing, you can either mix with a stand mixer, or if you don't have one, a hand mixer works fine.
Step 8
When it starts to form peaks, add vanilla and watermelon flavoring oil, and continue to mix until extract and oil are well combined.
Step 9
With a silicone spatula, scrape frosting from mixing bowl onto cake in baking pan.
Step 10
Spread frosting atop cake evenly. And refrigerate until ready to serve.
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