Shamrock Poke Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box white cake mix
02 -
Water, as directed on cake mix box
03 -
Vegetable oil, as directed on cake mix box
04 -
Egg whites, as directed on cake mix box
→ Filling & Topping
05 -
1 package lime Jell-O gelatin
06 -
1 cup boiling water
07 -
1/2 cup cold water
08 -
1 container whipped topping (like Cool Whip), thawed
09 -
Green sprinkles, for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a bowl, mix the cake mix, water, oil, and egg whites according to the package instructions. Pour into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
02 -
Let the cake cool completely in the pan. While it cools, dissolve the lime gelatin in 1 cup boiling water. Stir in 1/2 cup cold water and set aside.
03 -
Using a fork, poke holes all over the cake, about every 1/2 inch. Slowly pour the gelatin mixture over the cake, letting it seep into the holes. Refrigerate for at least 1 hour to set.
04 -
Once the cake is chilled and set, spread whipped topping evenly over the top. Sprinkle with green sprinkles for a festive finish.
05 -
Slice, serve cold, and enjoy your festive Shamrock Delight!
# Notes:
01 -
Add a few drops of green food coloring to the batter for extra color.
02 -
Store leftovers covered in the refrigerator for up to 3 days.