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Jello Poke Cake is cool, creamy, and perfect for any get-together. Use any flavor of Jello to make this crowd-favorite dessert!
Poke Cake is one of our favorite summer desserts! Be sure to check out some of our other poke cake variations: Banana Pudding Poke Cake and Boston Cream Poke Cake.
Strawberry jello Cake
I have fond memories of family gatherings and parties that involve this long-time-family-favorite dessert – Jello Poke Cake. We love it so much we’ve made so many variations.
It’s perfect for BBQs and summer parties because of its cool and creamy texture. Let’s be honest, I crave it year round.
You can change the flavor of Jello depending on your mood. We almost always make Strawberry Jello Poke Cake, but our other favorites are raspberry and cherry. I’ve also done lime, blue raspberry, and orange before, but those are definitely a little more adventurous!
Jello Poke Cake has been around since 1976, at least that is when it first appeared in print. The General Foods Kitchen printed the recipe in an advertisement booklet and from there it reached kitchens all over the country.
The popularity grew because it was an easy, quick dessert that could be made ahead of time. Not to mention it is easy to customize and delicious.
How to make Jello Cake
This Jello Cake is really so simple, which is probably why we make it ALL the time.
CAKE. Prepare cake mix as directed and bake in a 9×13 pan. Let cool for 15 minutes. Poke holes in the cake with a fork at ½-inch intervals.
JEllO. Prepare Jello as directed. Spoon over the cake mix until the Jello liquid is all gone.
CHILL + ENJOY! Chill for 3 to 4 hours and top with Whipped Cream. Refrigerate until ready to serve. ENJOY!
Make cupcakes
Instead of making a 9×13 cake, make cupcakes according to the directions on the box. Once the cupcakes have cooled, poke them with a fork or skewer. Use a soup spoon to drizzle Jell-o into the holes and chill.
Poke cake Recipe tips
Tips for poke cake:
- Use a cake made from scratch, a box mix, or a store bought cake.
- For a nice clean slice, wipe the knife after each cut.
- Garnish with coordinating fresh fruit. Fresh strawberries are especially delicious.
Setting the Poke Cake. It won’t set up like normal gelatin does, but it will take at least a few hours for the Jell-o to soak into the cake and cool completely. So plan ahead when making this Poke Cake!
Speed up the cooking time.
- Buy a pre-made, unfrosted white cake at a local bakery.
- Stick the cake in the freezer for 30-60 minutes, long enough to set the jello but not freeze the cake.
Flavor variations.
- Use chocolate cake mix. This recipe can be used to make any flavor of cake mix paired with a complimentary flavor. Chocolate cake with raspberry or black cherry jello would be delicious!
- White cake pairs well with all flavors of jello.
- Add a layer of similar pie filling to the top of the cake then top that with Whipped Cream. Strawberry jello would pair well with strawberry pie filling.
more Poke Cake delicious-ness
We love Poke Cake so much and have made several varieties. It’s so easy to change up with any flavor of jello. The possibilities are endless!
Here are some of our favorites on the site:
- Banana Pudding Poke Cake
- Strawberry Shortcake Poke Cake
- Boston Cream Poke Cake
- Lemon Lime Poke Cake
- Red Velvet Poke Cake
Storing Info
STORE. Because of the jello, keep the cake chilled. Tightly cover the cake and keep it in the fridge for 2-3 days.
To FREEZE, wrap the Poke Cake with plastic wrap, then again with aluminum foil. Label and freeze for up to 3 months.
If the cake is frosted, flash-freeze first. Flash-freeze a whole cake by placing individual pieces on a baking sheet, making sure they are not touching.
Freeze for 2-3 hours or until the outside is frozen. Wrap in plastic and foil, label, and return to the freezer.
For more cool cake recipes:
Jello Poke Cake Recipe
Ingredients
- 1 (15.25-ounce) box white cake mix plus any ingredients listed on box
- 1 (3-ounce) box strawberry Jell-O (or raspberry or cherry)
- 1 cup boiling water
- 1 cup cold water
- 1 (8-ounce) tub whipped topping (or 2 cups whipped cream)
Instructions
- Prepare cake as directed on the box and bake in a 9-x-13-inch baking dish. Let cool for 15 minutes.
- Poke cake with a fork at ½–1-inch intervals.
- Use hot and cold water to make Jell-O as directed on the package.
- Spoon Jell-O liquid over the cake gradually until it is all absorbed.
- Chill in the refrigerator for 3–4 hours. Top with whipped topping right before serving.
Video
Notes
Cupcake Version: Instead of making a 9-x-13-inch cake, make cupcakes according to the directions on the cake mix box. Once cupcakes have cooled, poke them with a fork or skewer, drizzle Jell-O into the holes and chill as directed above before adding whipped topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make it using cupcakes pan?
Absolutely! Instead of making a 9×13 cake, you can make cupcakes according to the directions on the box. Once the cupcakes have cooled, poke them with a fork or skewer, use a soup spoon to drizzle jello into the holes and then chill.
I have a question about jello poke cake can you make the jello prior to making the cake so the jello dissolves while the cake is baking and how much water do you use between a hot and cold
I wouldn’t suggest making the jello first. The recipe will work best if the cake is baked first, then poke holes in and pour the liquid jello over the top. Then to let it set/chill in the fridge. For the water, you’ll use 1 cup boiling water and 1 cup of cold water.
I made this cake years ago, and I used the quick set directions for the Jello. It makes the Jello just a little bit thicker so that it doesn’t all run to the bottom of the cake and it doesn’t make it soggy.
Oh good to know. Thanks for sharing what you did!
I’m going to try making this cake with Orange Jell-o and spreading Orange Marmalade on top of cake with whipped cream before serving. If anyone knows why this shouldn’t work, please email me.
I imagine it will work just fine! I have switched up the flavors in the cake before and it’s fun to see how versatile it is. Excited to hear how the orange turns out!
I just got done baking this cake and pouring the jell-o over the top and popped it into the refrigerator to cool. I used to make this cake in the 80’s when my children were small. I haven’t made a cake from a box in years. It didn’t seem like there was enough batter for a 9×13 cake. It seems thinner than they used to be. I’m sure it will taste good, but if I ever make it again I will use 2 boxes of cake mix and make some cupcakes with the leftover batter. Or make the cake from scratch. I know the amount of batter is not what a 9”x13” pan holds. Anyway I’m sure it will be delicious. I’m making it with real whipped cream and fresh strawberries. Yum.
Mmmm I bet that real whipped cream and fresh strawberries took it to the next level. Sounds amazing! I wonder if they have changed the amount of cake mix in the boxes compared to what they used to have in the 80’s? Not sure. Thanks for giving the recipe a try!
I did make this cake with raspberry jello a couple of weeks ago and it was a hit. My mother used to make jello cakes and take to family events. My husband then made this cake after me with blueberry jello. Family loved that!!
Ooh the raspberry and the blueberry both sound delicious. I love how versatile the cake can be with all the different flavors. So glad you enjoyed the cake!
Can I use lime jello?
Sure!! You really can use whatever flavor of jello you prefer. This cake is super versatile!
Been making this cake for years. It’s light and cool. Although I make it year round, summer when it’s hot is the perfect time. It’s always a hit. Marble cake mix is also good and any flavor jello works. Our favorite is white cake and raspberry jello.
Pretty sure I have the “original” recipe. Topping calls for instant vanilla pudding ( I’ve substituted chocolate too) “dream whip” boxed topping and 1 1/2 cups cold milk. Splash of vanilla. Whip it up. I’m not a fan of cool whip. And to be honest the pudding topping is so yummy I usually double it. I know, my bad!
Sounds delicious!! And I have to agree, summer is my favorite time for this cake too!
I like to mix about 1/3 of container of ready mix strawberry or your voice of flavor frosting with cool whip. Just frost and refrigerate to let jello to set.
Thanks for sharing what you do!
Thank you so much for posting this! I was making a similar recipe, and it did not have the milk and vanilla. I couldn’t figure out how I was supposed to spread it. I added a bit of cream, but after several tablespoons wasn’t getting the proper consistency. So I started searching and found your comments. Again – thank you!!!
Made this cake with cherry jello using canned bing cherry juice for part of the cold liquid. Put drained bing cherries on top of the cool whip. Yum!
I love this variation! Sounds delicious. Thanks for sharing what you did!
I made one with an orange supreme cake mix and orange jello! It was fabulous! Thanks!
That sounds heavenly! I love that idea of an orange poke cake. It reminds me of orange creamsicles. I’ll have to try that out. Thanks for sharing!
Simple, refreshing and quick to make !
I’m so happy you enjoyed it too! One of my favorite desserts for sure. Thanks for sharing!
Way back when I made this cake for the kids family and of course me. I thought the jello was made with less water so as to gel more quickly and not break down the cake. What do you say have you heard of this??
Joy Goyette
California Gal
I have not heard of that before. Have you tried making the jello with less water for this poke cake? If so, I would love to hear how it turned out and if it made the cake more firm. Let me know. 🙂
Yes, made this with 1/2 water for jello!
Stronger flavors set up nicely.
That’s awesome! Good to know!
Can you make it using cupcakes pan?
Yes, I used half the amount of water for jello. I also mixed 2 different jellos for variety. Just make sure you use the lighter colored jello first.
Neetneet. Correction. Use darker jello first.