I have found a new favorite summer treat: the gluten free strawberry poke cake.
A friend brought it to a gathering (it was not gluten free) but I decided that I was going t make it! That is my mission in life: to create what isn’t gluten free into Gluten Free. So far I have had many successes and some fails. Luckily more successes than fails.
Here is a new success:
I found the recipe here. Not gluten free but I just swapped my handy-dandy Safeway Gluten Free Cake Mix.
Box of gluten free white cake
1 box of instant pudding (3.4 oz)
4 eggs
3/4 c. vegetable oil (I used Coconut oil)
3/4 c. milk (I used Lactaid)
1 (3oz) box strawberry flavored Jell-O
1 c. boiling water
1/2 c. cold water
Preheat oven 350 degrees. Spray 9×13 in pan with cooking spray.
Using an electric mixer fitted with a paddle attachment, mix together cake mix, pudding mix, eggs, oil, and milk until well mixed, about 2 minutes. Pour into pan and bake for 4o minutes.
Let cool for 20-30 minutes.
Using a serving fork or straw, poke holes all over cake.
In a medium bowl, mix Jell-O and boiling water until Jell-O is dissolved. Mix in cold water and pour mixture slowly over cake so that it sinks down in all holes. Cover with plastic wrap and refrigerate at least 3 hours.
Spread cool whip on top of cake and top with sliced strawberries.
(In the original recipe, she tells you how to make Whipped Topping)
