Jello Poke Cake
Bright, creamy, and impossibly simple, Jello Poke Cake transforms a boxed cake mix into a show-stopping dessert perfect for potlucks and celebrations.
Ingredients
Cake mix + prep
- 1 box 1 (15-ounce) box vanilla or white cake mix (plus eggs, oil, and water called for on the box)
Raspberry Jello syrup
- 1 box 1 (3-ounce) box raspberry Jello
- 1 cup 1 cup hot water
- 3/4 cup 3/4 cup cold water
Topping & garnish
- 3 cups 3 cups Cool Whip (thawed)
- Fresh raspberries for serving
- Mint leaves for garnish
Instructions
Preparation
- Preheat oven and prepare the cake mix according to the box directions; pour batter into a greased 9×13-inch pan.
- Bake the cake as directed on the box until a toothpick comes out clean; allow the cake to cool for about 10 minutes.
Poking and Jello Application
- Using the handle of a wooden spoon or a skewer, poke holes about 1 inch apart all over the warm cake.
- Stir the raspberry Jello into 1 cup hot water until fully dissolved, then add 3/4 cup cold water and mix.
- Pour the hot Jello liquid evenly over the cake so it seeps into the holes.
- Refrigerate the cake for at least 2 hours to let the Jello set and the flavors meld.
Topping and Serving
- Before serving, spread the thawed Cool Whip evenly over the chilled cake and top with fresh raspberries and mint leaves.
Notes
Let the cake cool slightly before poking so it holds structure but still absorbs the Jello. Pour the Jello while it's warm for better absorption into the holes. Chill at least 2 hours, but overnight yields the best texture and flavor. Store covered in the fridge to keep it from drying and maintain creaminess.