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.