Ohhhhh….this was the essence of summer in a cake pan! A strawberry jello “poke” cake, GF of course! The taste reminded me of Strawberry Shortcake.
I wasn’t sure how this would turn out with a GF boxed cake mix, but I was tickled pink on the results, especially as I watched the cake disappear in a largely gluten eating crowd!
Here is the recipe:
1 white cake mix (I used two of Betty Crocker’s GF Yellow Cake Mix, since these are a bit smaller than their gluten containing counterparts. I subbed Earth Balance Vegan Buttery Sticks for the butter)
1 (3 oz.) pkg. Jello (I used Strawberry)
1 c. boiling water
1/2 c. cold water
Cool Whip (I used Hy ‘n Dry Ready-to-Whip Non-Dairy Topping by Cremes that I bought my local Specialty Cake Shop)
1 (3 oz.) pkg. Jello (I used Strawberry)
1 c. boiling water
1/2 c. cold water
Cool Whip (I used Hy ‘n Dry Ready-to-Whip Non-Dairy Topping by Cremes that I bought my local Specialty Cake Shop)
Prepare cake as directed in an oblong cake pan. Cool pan 15 minutes. Poke cake with fork (I used wooden skewers) for small holes, or handle of wooden spoon for larger holes, every 1/2 to 1 inch. Dissolve Jello in boiling water. Add cold water. Spoon over the cake slowly so the Jello mixture soaks into the holes. Chill 3 to 4 hours. Top with Cool Whip.
The jello really did something for this cake. While the Betty Crocker GF Yellow Cake Mix is very good on it’s own, the jello made an extremely moist crumb. I am wondering how this cake or even other GF baked goods would fare with unflavored gelatin infused in them??
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Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
This looks awesome and quite easy to make. Can't wait until a birthday party to come along.