Low-Point Strawberry Poke Cake

Ingredients:

• 1 box (about 15.25 oz) sugar-free white or yellow cake mix
• 1 can (12 oz) diet lemon-lime soda (or diet Sprite/7-Up)
• 1 box (0.3 oz) sugar-free strawberry Jell-O mix
• 1 cup boiling water
• 1 cup cold water
• 1 tub (8 oz) fat-free whipped topping (like Cool Whip), thawed
• Fresh strawberries, for garnish (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
2. Prepare Cake Batter: In a large mixing bowl, combine the dry cake mix with the diet lemon-lime soda. Mix until smooth, being careful not to over-mix.
3. Bake Cake: Pour the batter into the prepared baking dish and bake according to the package directions, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare Jell-O Mixture: While the cake bakes, boil 1 cup of water. Stir in the Jell-O powder until it’s fully dissolved, then add 1 cup of cold water. Stir well.
5. Poke Cake: When the cake is done, remove it from the oven and let it cool for 5-10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
6. Add Jell-O: Pour the Jell-O mixture evenly over the cake, allowing it to seep into the holes. Refrigerate the cake for at least 2 hours to allow the Jell-O to set.
7. Top with Whipped Topping: Once the cake is fully cooled and the Jell-O has set, spread the thawed whipped topping evenly over the cake.
8. Garnish (optional): Add fresh strawberries on top for extra flavor and a pop of color!
9. Serve and Enjoy: Slice the cake into squares and serve.