Peach Mango Sunrise Poke Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ white cake mix

1

box (4-serving size) Jell-O™ peach-flavored gelatin

1

cup boiling water

1/2

cup cold water

1

container (8 oz) frozen whipped topping, thawed

1/4

cup each finely diced honeydew melon, mango, fresh pineapple or Clementine mandarin

Preparation

Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

Use fork to poke holes all over top of baked cake.

In small bowl, dissolve gelatin into boiling water. Stir in cold water. Drizzle mixture over top of cake. Refrigerate 2 to 3 hours, allowing gelatin to set.

Serve cake topped with whipped topping and fresh fruit.

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