Strawberry Jell-O Poke Hole Cake
My favorite recipe blogger (and a real life friend) Janelle – is here again to share with you a wonderful summer dessert! She writes:
One of the biggest challenges I have had eating gluten-free has been passing on cakes and breads. Now I know there are gluten free options out there, but there are few and far between that taste as good as the real thing. Why eat the extra calories if it isn’t going to be worth it? I’ve tried some recipes that require special trips to special markets…not going to happen all the time with this stay at home mom of 3.
Tonight I decided to make a dessert for the family. Hodgson Mills makes a pretty good gluten-free cake mix but I knew it could use a little help with texture and flavor. I changed some ingredients and added a few too-would you know it turned out delicious!!!
You may use your cake mix of choice {my friends who do not have allergies- you may use a regular yellow cake mix}
I followed the package instructions, but I used coconut milk instead of butter milk and coconut extract instead of almond.
Spread batter into a prepared pan {this is an 11×7, you can use an 8×8- a 9×13 would work with a regular boxed cake- gluten free boxed cake mixes have less in them} Bake at 350 for apps 25 mins or per package instructions.
While the cake is baking, make your Jell-O. Combine the packet with boiling water, then add your cold water. {If you are using bulk gelatin- this is 1/3 cup Jell-O with 1 cup boiling and 1 cup cold}
1 container of vanilla frosting combined with 2 Tbsp of strawberry gelatin and 1/2 cup chopped strawberries. Blend together.
YUM!
When cake is done baking, poke all over with a fork and pour Jell-O over top. You may not need to use all of your Jell-O. Place in refrigerator for 2 hours.
Beautiful, isn’t it? Tasty too!
| Strawberry Jell-o Poke Hole Cake {Allergy Friendly} |
- 1 box gluten free yellow cake mix
- 1/2 cup softened butter (or butter flavored crisco)
- 2 eggs
- 1 cup coconut milk
- 1 tsp vanilla
- 1 tsp coconut extract
- 2 (3 oz packages) strawberry Jell-O (1 packet for pouring and 2 Tbsp for adding flavor to frosting)
- 1 cup boiling water
- 1 cup cold water
- 1 cup strawberries (1/2 diced 1/2 sliced for garnish)
- 1 container vanilla frosting
- Preheat oven to 350.
- Make caked by creaming softened butter or shortening with cake mix.
- Add eggs, coconut milk, vanilla, and coconut extract.
- Pour into prepared pan and bake at 350 for 25 mins or until golden brown.
- Make Jell-O by combining Jell-O packet with 1 cup boiling water. Whisk, then add 1 cup cold water.
- Make strawberry frosting by combining 2 Tbsp dry strawberry Jell-O and 1/2 cup diced strawberries to vanilla frosting-blend together.
- When cake is done baking and still hot- poke holes in it with a fork.
- Pour prepared Jell-O over top. You may not need to use all of the Jell-O.
- Place in refrigerator for 2 hours (make sure to put a potholder underneath so your dish doesn’t crack-the heat can build up.
- Frost with strawberry frosting and garnish with sliced strawberries.
Oh my goodness, I am going to have to try this! Sounds delightful!
Hello! Can you use a regular mix with this to? I love regular poke cake but the addition of the coconut milk and butter sounds wonderful!
Thanks,
Donna A
Yes Donna, you can! You can also use regular milk if you need to…
Janelle,
Your recipes are wonderful! The Pineapple Pretzel Fluff was a big hit at our last game night. My son loves your molten lava cake too!
Someone just emailed me a link to a spoof on you tube-the REAL Hunger Games-Mom vs. Hungry Kids for a fun laugh. Thanks for helping me feed my family!!
Aww, thank you Jessica!!!!
Yummy!!!cant wait to make this for my hubby’s birthday coming up soon!!! Thanks for sharing this, I recently had this at a potluck gathering and it was sooo yummy! And I had been looking for the recipe…praise God for Janelle. I can always count on her…wink wink. Love you girls!!!
So sweet Adrienne…thank you 😉
Yum! Looks scrumdiddlyumptious!!
Thank You Janelle!
Please keep sending the Gluten Free recipes! My family is glutenous minimus as well and its hard sometimes finding ones that taste delish!
This does nothing to motivate me to loose weight : ) I’ll need to bookmark this recipe for my husbands birthday, he would love it.
Oh this looks super yummy! Not quite allergy friendly for our household though. My son has an egg allergy. Any substitution ideas?
Oh Niki, I know what you mean…I had to eliminate eggs for 6 months and now I use them sparingly. I never fully appreciated what they did for baked goods until I had to get rid of them! In this particular recipe, let me suggest using 1 Tbsp of gelatin plus 3 Tbsp of luke warm water PER egg. You can use the strawberry gelatin you already have on hand! Enjoy my friend!
Your cake looks beautiful and it’s wonderful that it is gluten free! What a lovely treat!
Strawberries are not in season yet in Washington. When they are this is first on my list to make. This looks so yummy. Thanks for sharing.
Blessings~
Shari
I am going to pass this on to my friend, who looks for these type of recipes!
This looks Yummy!! I’ve had Celiac disease all my life (33 years). It is wonderful to see pictures of something that looks so delicious and know that I will be able to make it with trying to do some sort of substitution 🙂
Thank you,
Miranda
This looks SOOOOOOOOOOO good! I’ll definitely be making it soon! 🙂
So I’m on a mission to find recipes (sweet AND savory) that could be made in mason jars for easy pack up and single servings on picnics and festivals. How would you suggest adjusting the baking time for small mason jars (like the jelly size)? Do you think it would work?
Oh, and I would think this would be a great dessert for the 4th of July. Instead of chopped strawberries, what about blueberries? Or pour blue jello over instead? yes?
This looks so good. We have a member of our household is not able to tolerate gluten either. However, this might have to be a church potluck dish because my son does not do well with food coloring– particularly red. I also did not realize that Hodgson Mill makes Gluten Free Cake Mix so I will have to try some. We live about 30 minutes from the Hodgson Mill factory so I typically choose their products over others. I love that by buy it I would also be supporting jobs in our area as well.
If I use a regular cake mix do I follow the box instructions or add eggs, coconut milk and extracts per your recipe? Thanks, Jenny C.
Anyone know the nutritional information on this? Looks yummy, but would love a low-fat version!