Jello Poke Cake
Bright, easy, and nostalgic, this Jello Poke Cake Recipe turns a boxed white cake into a colorful, moist dessert that the whole family will request.
Ingredients
Cake base
- 1 box white cake mix, plus ingredients called for on the box (eggs, oil, water)
Jell-O
- 1 box strawberry Jell-O (or raspberry or cherry)
Liquids
- 1 cup boiling water
- 1 cup cold water
Topping
- 1 tub whipped topping (or 2 cups whipped cream)
Instructions
Preparation and Baking
- Prepare the white cake mix according to the package instructions and bake in a 9-x-13-inch baking dish.
- Once baked, allow the cake to cool for about 15 minutes.
Poking and Jell-O Infusion
- Using a fork, poke holes evenly spaced about ½ to 1 inch apart across the entire surface of the warm cake.
- Dissolve the strawberry Jell-O powder in 1 cup of boiling water, stirring until fully dissolved. Then add 1 cup of cold water to the mixture and stir well.
- Gradually spoon the prepared Jell-O evenly over the cake, letting it absorb into the holes fully.
Chilling and Topping
- Refrigerate the cake for 3 to 4 hours to allow the Jell-O to set completely within the cake.
- Just before serving, spread the whipped topping or whipped cream evenly over the chilled Jello poke cake.
Notes
For extra brightness, top slices with fresh strawberries or raspberries. Serve with a scoop of vanilla ice cream for a richer dessert. Garnish with toasted coconut or chopped nuts for texture. Make individual portions in small cups for potlucks or picnics. Store covered in the fridge up to 3 days for best texture.