This is my favorite summer dessert, and you can make it many different ways. Here’s how I prefer it.
Bake a white cake in a 13×9 pan according to box directions. Cool.
Using the back of a wooden spoon, poke holes all over the top of the cake.
Make a box of strawberry jello (4 servings size), except cut the cold water in 1/2 and don’t bother pouring it into a mold or refrigerating it.
Pour the jello liquid all over the cake. Frost with a tub of whipped topping. Refrigerate overnight.
*I red jello the cake to death. No pretty red marbleization for me. Give me that jello soaked goodness instead.