This luscious dessert brings bright cherry flavor and a soft, dreamy texture to any gathering. Jell-O Poke Cake is delightfully simple and kid-friendly, making it a perfect last-minute party treat or potluck showstopper. For more cake inspiration, try this carrot pineapple cake for a tropical twist.
Why You’ll Love This Jell-O Poke Cake
- Bursting cherry flavor soaked into every bite for a nostalgic treat.
- Quick to assemble and perfect for busy weeknights or parties.
- Kid-approved texture that holds up well for make-ahead dessert.
- Great for leftovers—flavors deepen after chilling overnight.
- Pair with savory party bites like fried mac and cheese balls for a balanced spread.
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Ingredients Needed
-
Cake mix and mix-ins
- 1 box (13.25 oz) white cake mix
- Ingredients called for on the box: 1 1/4 cups water, 1/2 cup oil, 4 egg whites
-
Gelatin
- 1 (3 oz) box cherry Jell-O
- 1 cup boiling water
- 1 cup cold water
-
Topping
- 8 oz whipped topping (thawed if frozen)
- 12 maraschino cherries, drained
Step-by-Step Instructions
- Preheat the oven to 350 degrees, and grease a 9×13 inch baking dish.
- In a large bowl, beat the cake mix, 1 1/4 cups water, 1/2 cup oil, and 4 egg whites for 3 minutes.
- Pour batter into the prepared dish and bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven, and allow to cool for 5–10 minutes. Poke holes all over the cake every 1/2 inch or so using a skewer stick or large fork.
- Prepare the Jell-O by bringing 1 cup of water to a boil, stirring in the gelatin until dissolved, then stir in another 1 cup of cold water and whisk for 3 minutes.
- Slowly pour the prepared liquid over the cake, allowing it to absorb into the holes, then refrigerate for 4 hours.
- To serve, top with whipped topping and arrange maraschino cherries on top.
Serving Suggestions Jell-O Poke Cake
- Serve chilled with a cold glass of milk for a classic pairing.
- Add a dollop of fresh whipped cream and a sprinkle of toasted coconut.
- Garnish with extra maraschino cherries and mint for a pretty presentation.
- Serve slices alongside coffee and a slice of dark chocolate raspberry mousse cake for a dessert duo.
- Cut into small squares for a party tray or potluck portion.
Tips for Success Jell-O Poke Cake
- Beat the batter 3 minutes for a lighter crumb that soaks the Jell-O evenly.
- Let the cake cool 5–10 minutes so holes form without collapsing the cake.
- Pour the Jell-O slowly and evenly so each hole fills and flavor distributes.
- Chill at least 4 hours (overnight is better) to let flavors meld and texture set.
- Store covered in the fridge for up to 4 days for best freshness.
Variations
Here are a few easy ways to change it up:
- Swap cherry Jell-O for strawberry or lime for a different fruity profile.
- Use a yellow cake mix for a slightly deeper flavor and color.
- For a lighter version, use reduced-fat whipped topping and drain cherries well.
Jell-O Poke Cake
This luscious dessert is bursting with cherry flavor and features a soft, dreamy texture, making it an ideal last-minute party treat or potluck favorite.
Ingredients
Cake mix and mix-ins
- 1 box 1 box (13.25 oz) white cake mix
- 1.25 cups 1 1/4 cups water (as called for on the box)
- 0.5 cups 1/2 cup oil (as called for on the box)
- 4 pieces 4 egg whites (as called for on the box)
Gelatin
- 1 box 1 (3 oz) box cherry Jell-O
- 1 cup 1 cup boiling water
- 1 cup 1 cup cold water
Topping
- 8 oz 8 oz whipped topping (thawed if frozen)
- 12 pieces 12 maraschino cherries, drained
Instructions
Preparation and Baking
- Preheat the oven to 350 degrees, and grease a 9×13 inch baking dish.
- In a large bowl, beat the cake mix, 1 1/4 cups water, 1/2 cup oil, and 4 egg whites for 3 minutes.
- Pour batter into the prepared dish and bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven, and allow to cool for 5–10 minutes. Poke holes all over the cake every 1/2 inch or so using a skewer stick or large fork.
Making the Jell-O
- Prepare the Jell-O by bringing 1 cup of water to a boil, stirring in the gelatin until dissolved, then stir in another 1 cup of cold water and whisk for 3 minutes.
- Slowly pour the prepared liquid over the cake, allowing it to absorb into the holes, then refrigerate for 4 hours.
Serving
- To serve, top with whipped topping and arrange maraschino cherries on top.
Notes
For best freshness, store covered in the fridge for up to 4 days. Chill at least 4 hours, preferably overnight to let flavors meld and texture set.