Great Canadian Poke Cake
Canadian Living is a great magazine that I had a subscription to for a number of years now, I have always enjoyed their magazine. They have lots of easy and delicious recipes and informative or creative articles. In their August edition, I came across a contest called The Great Canadian Cakes Contest and decided I would enter.
I thought of a bunch of ideas for intricate cupcakes or cakes involving hours of labor and tedium. Then I thought no, I am going to make what I did for our block party Canada Day celebration that I hadn’t shared with you yet. Super easy and light as air delicious!! A poke cake, the Great Canadian Poke Cake!!!
There wasn’t a crumb left and seemed to be a big hit with everyone. Also, nothing could be easier to make. Amber actually did most of it!!
- Duncan Hines White Cake mix
- 1 cup water
- 1/3 cup canola oil
- 3 egg whites
- One package jello 3.4 oz. raspberry or strawberry flavor
- 1 cup boiling water
- 1/2 cup cold water
- 1 L. light Cool Whip
- Preheat oven to 350 degrees F.
- Mix cake according to package directions with the water, oil, and egg whites.
- Lightly spray a 9x13" pan.
- Bake for 23-28 min. until cake springs back when lightly touched or test with a cake tester. Let cake cool 15-20min.
- Mix jello powder with boiling water and stir to dissolve. Add cold water. Poke cake with a long skewer many times all over the cake. Ladle the gelatin over the cake making sure the entire cake is covered.
- Cover with plastic wrap and place in the refrigerator for 3 hours or overnight.
- Top with the Cool Whip and cut into squares to serve. Wow, is this good and oh so light!!
Amount Per Serving:Calories: 172Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 88mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 3g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust