All throughout my childhood, I had Jello Poke Cake for my birthday cake. I loved swimming, so each year I got to pick three friends to invite to go swimming at the Holiday Inn pool. In those days you could pay to have the entire pool to yourself for a couple hours, so it would just be my family and my chosen friends. After hours of frolic we would emerge from the waters and devour delicious fruity fluffy cake with our shriveled hands. I always made my mother top it with Cool Whip and arrange rows of fresh cut fruit on top in a rainbow pattern. Why mess with tradition? Justin: sorry to make you feel like you have to live up (or down?) to my mom's culinary legacy all the time.
JELLO POKE CAKE
1 bx. yellow or white cake mix
1 (3 oz.) bx. red jello
1 (8 oz.) carton Cool Whip topping
9 x 13 baking dish
Bake cake according to package directions. While cake is cooling in its pan, poke holes all over with large fork. Mix jello according to package directions. Drizzle jello liquid over cake. Make sure jello penetrates all holes. Chill several hours or overnight. Frost chilled cake with whipped topping. Add slices of fresh strawberries, kiwi, mandarin oranges, and other fruit as desired. Serve.
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