Jello poke cake with pudding with cool whip frosting

I made this cake for the 4th of July

and my biggest regret?

I didn’t snag another piece before it was devoured 😛

It was so delicious

and you can make it any color you’d like,

depending on your occasion!

This is also the first time

I tried making a white cake with Greek Yogurt

Tasted excellent!

I am telling you –

putting plain Greek Yogurt

into cake mixes is the best way to make a cake!

(trust me, you don’t taste it)

Plus it makes it healthier!

So I can eat more right?

Unless I am too slow and don’t get that second piece 😛

Man,

I really want another slice…

I may just have to make it again soon 🙂

Jello poke cake with pudding with cool whip frosting Ingredients:

Cake –

Boxed White Cake Mix – now you can make it according to the instructions and it will turn out great. Or you can use 2 eggs (or 5 egg whites), 1/3 cup Greek yogurt, and 1 cup of water. It is your choice for your preferred method
1 box (4 serving size) of Jello (I used 2 boxes, to get different colors, used half of each per layer)
1 cup boiling water

Frosting:

1 box (4 serving size) of Instant Vanilla Pudding or White Chocolate pudding
1 cup cold milk
1-2 tubs of cool whip – 1 tub for a 13×9, 2 tubs if you are making a layered cake, like mine (it does, however, make a lot of “frosting” – not a BAD thing, since it is soooo good, but if you want it lighter on the “frosting” just use one tub)
Any fresh fruit you’d like (optional)

Directions:

Make and Bake cake according to directions on the box (or use my Greek yogurt substitute). Let the cake cool about 15 minutes. Poke the cake(s) with a toothpick or fork. My 7 year old did this part and thought it was fun 🙂 Take your 1 cup of boiling water and add it to the jello. Stir until Jello is dissolved. Pour slowly over cake. Refrigerate cake for 3 hours. Now I used 2 colors, so I used half of each box of jello and water on each layer, thus leaving me with about a 1/2 cup of jello of each color leftover. I then added a 1/2 cup of cold water to each of them, and put them into a container in the fridge, thus making us some Jello for dinner! I mixed the 2 colors, giving us some purple Jello to eat, which my daughter thought was fantastic!

Frosting:

Mix the Pudding with the 1 cup of cold milk with a mixer until well blended (I just used my hand mixer). Fold the Cool Whip into the pudding. Now I didn’t do this, because I was running out of time, but I would have Chilled the frosting after I made it, so that it would not be runny and slide all over, which it did for me (next time.. next time…). But Chilling beforehand would prevent this from happening 🙂 I put “frosting” in the middle, and then frosted the entire cake. Then my 2 year old “helped” me put the strawberries on. He loves strawberries

Mmmm… so good! Enjoy… I really am wishing I had another piece right about now 😛

Jello poke cake with pudding with cool whip frosting

Jello poke cake with pudding/cool whip frosting

Ingredients

Cake -
Boxed White Cake Mix - now you can make it according to the instructions and it will turn out great. Or you can use 2 eggs (or 5 egg whites), 1/3 cup Greek yogurt, and 1 cup of water. It is your choice for your preferred method
1 box (4 serving size) of Jello (I used 2 boxes, to get different colors, used half of each per layer)
1 cup boiling water
Frosting:
1 box (4 serving size) of Instant Vanilla Pudding or White Chocolate pudding
1 cup cold milk
1-2 tubs of cool whip - 1 tub for a 13x9, 2 tubs if you are making a layered cake, like mine (it does, however, make a lot of "frosting" - not a BAD thing, since it is soooo good, but if you want it lighter on the "frosting" just use one tub)
Any fresh fruit you'd like (optional)

Instructions

Make and Bake cake according to directions on the box (or use my Greek yogurt substitute).
Let the cake cool about 15 minutes.
Poke the cake(s) with a toothpick or fork. My 7 year old did this part and thought it was fun 🙂
Take your 1 cup of boiling water and add it to the jello.
Stir until Jello is dissolved.
Pour slowly over cake.
Refrigerate cake for 3 hours.
Now I used 2 colors, so I used half of each box of jello and water on each layer, thus leaving me with about a 1/2 cup of jello of each color leftover. I then added a 1/2 cup of cold water to each of them, and put them into a container in the fridge, thus making us some Jello for dinner! I mixed the 2 colors, giving us some purple Jello to eat, which my daughter thought was fantastic!
Frosting:
Mix the Pudding with the 1 cup of cold milk with a mixer until well blended (I just used my hand mixer).
Fold the Cool Whip into the pudding.
Now I didn't do this, because I was running out of time, but I would have Chilled the frosting after I made it, so that it would not be runny and slide all over, which it did for me (next time.. next time...). But Chilling beforehand would prevent this from happening 🙂
I put "frosting" in the middle, and then frosted the entire cake.
Then my 2 year old "helped" me put the strawberries on.

https://mismashedmom.com/2013/07/jello-poke-cake-with-puddingcool-whip-frosting.html