Creamy Jello Poke Cake
A delightful poke cake featuring a tender yellow cake soaked with bright strawberry gelatin and topped with whipped cream, perfect for gatherings and easy to customize.
Ingredients
Cake Ingredients
- 1 box yellow cake mix Plus ingredients listed on the box: eggs, oil, and water
Gelatin Layer
- 1 package strawberry gelatin (Jello) 3 oz / 85g
- 1 cup boiling water
- 1/2 cup cold water
Whipped Topping
- 2 cups heavy whipping cream, chilled Or 1 container store-bought whipped topping
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings
- Fresh strawberries, sliced
- Shaved white chocolate or sprinkles
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan lightly with butter or nonstick spray.
- Prepare the cake batter according to the box instructions, mixing cake mix with eggs, oil, and water until smooth (about 2–3 minutes with an electric mixer). Bake for 30–35 minutes, checking with a toothpick for doneness.
- Cool the cake in the pan about 10 minutes on a cooling rack until warm but not hot.
Gelatin Layer
- Dissolve the strawberry gelatin powder in 1 cup boiling water, stirring until fully dissolved; add 1/2 cup cold water and stir again.
- Use a toothpick or skewer to poke 20 to 30 holes evenly all over the warm cake, then slowly pour the jello mixture evenly over the cake so it seeps into the holes.
- Refrigerate the cake at least 4 hours, preferably overnight, to let the jello set and flavors meld.
Topping
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form (3–5 minutes). Spread gently over the set jello layer, garnish with strawberries or shavings, serve chilled.
Notes
Don’t overbake: Remove the cake when a toothpick has a few moist crumbs to keep it tender. Make sure the cake is warm, not hot, before pouring the gelatin so it absorbs evenly. Chill long enough: At least 4 hours keeps holes filled; overnight yields best texture.