Strawberry Poke Cake
Ingredients
- 1 (15.25 ounce) package white cake mix (such as Pillsbury)
- 3 ounces white cake mix extender
- 1 ¼ cups water
- 4 large egg whites
- ⅓ cup vegetable oil
- 1 ½ cups sliced fresh strawberries, pureed
- 1 (10 ounce) jar strawberry preserves
- 1 tablespoon confectioners' sugar
- 1 teaspoon lemon juice
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Blend together cake mix plus extender, water, egg whites, and oil in a large bowl with an electric mixer until just moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 32 minutes.
- Meanwhile, combine pureed strawberries and strawberry preserves in a medium bowl. Stir in confectioners' sugar and lemon juice until incorporated. Refrigerate sauce until ready to use.
- Transfer cake to a wire rack and let cool to room temperature, at least 25 minutes.
- Using the handle of a wooden spoon, poke holes into cake about 1 inch apart. Slowly spread sauce over cake, letting it fill the holes. Refrigerate until completely chilled.
Source
Original recipe: View Original