Description
A delightful poke cake infused with the nostalgic flavor of root beer float, topped with a creamy Cool Whip layer.
Ingredients
Scale
- 1 box Betty Crocker Super Moist White Cake Mix
- 1 box (3 oz) Jell-O Sonic Drive-In Root Beer Flavor Gelatin
- 1 cup boiling water
- 1/2 cup cold Barq’s Root Beer Soda
- 1 tub (8 oz) Cool Whip (thawed)
- 1 box (3.4 oz) Jell-O Vanilla Instant Pudding (dry powder)
Instructions
- Preheat your oven according to cake mix instructions. Grease a 9×13 pan and prepare the batter as directed on the package. Bake until golden brown, usually about 25-30 minutes. After baking, let it cool for 20 minutes.
- Poke deep holes into the warm cake using a large meat fork or skewer, spaced about one inch apart.
- Dissolve the root beer gelatin powder in one cup of boiling water and stir in the cold Barq’s Root Beer until well combined.
- Pour the syrup over the cake, making sure it seeps into all holes. Chill for at least 3 hours (or overnight) for best flavor.
- Fold 3 tablespoons of dry Jell-O Vanilla Pudding into the thawed Cool Whip until smooth and thick.
- Frost the chilled cake completely with the topping, slice into squares, and serve.
Notes
This cake can be made a day in advance. Ensure it is tightly covered and refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cake, dessert, poke cake, root beer, summer treat