Rainbow Jello Poke Cake
A bright and fruity cake filled with colorful jello, perfect for celebrations and easy to make with a cake mix.
Ingredients
For the Cake
- 1 box white cake mix Use a standard size box
- 1 cup water
- 1/2 cup vegetable oil Can substitute with other oils
- 3 large eggs Room temperature for best results
For the Jello
- 3 oz package strawberry jello
- 3 oz package lemon jello
- 3 oz package blue raspberry jello
- 3 oz package lime jello
Additional Toppings
- 4 cups boiling water Divided among the jello bowls
- 8 oz Cool Whip Can use frozen whipped topping, thawed
- Sprinkles Optional, for decoration
Instructions
Preparation
- Preheat the oven to 350 degrees and prepare a 9×13 inch baking pan with a light coating of cooking spray.
- In a large bowl, combine the cake mix, 1 cup of water, 1/2 cup of vegetable oil, and the 3 eggs; mix until thoroughly combined.
- Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then use the handle of a wooden spoon to poke holes about an inch apart across the top.
Jello Preparation
- In four small bowls, combine each 3 oz jello package with 1 cup of boiling water and whisk until fully dissolved.
- Use a tablespoon to pour jello mixtures into the holes, alternating colors until each hole has some jello.
- Place the cake in the refrigerator and let it chill for 2 hours.
Finishing Touch
- Spread the 8 oz container of Cool Whip over the cooled cake and top with sprinkles if desired before serving.
Notes
Cool the cake completely before poking holes to keep the holes tidy. Store leftovers covered in the fridge for up to 3 days.