Jello Poke Cake

5 from 682 votes

Jello poke cake is cool, creamy, and perfect for any get-together. With a cake mix shortcut, it's extra easy and preps in minutes!

Prep Time10

Cook Time25

Chill Time3 15

Total Time3 50

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

Recipe Tips:

White cake pairs well with all flavors of jello making it easy to change the flavor.
Only add 1 cup of boiling water and 1 cup of cold water to Jell-O powder.
Plan ahead to allow enough time for the cake to chill and allow the jello to set.
Use a white cake made from scratch, a box mix, or a plain store-bought white cake. Just poke holes, add Jell-O, and chill.

Cupcakes. Use foil cupcake liners and 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.

Store. Because of the jello, keep the cake cold. Tightly cover the cake with plastic wrap and keep it in the fridge for 2-3 days, or wrap it again with foil and freeze for up to 3 months.

Make Ahead. Because of the Jell-O, this cake needs to be refrigerated. It can be made and stored in the refrigerator up to 3 days. Just make sure to keep it tightly covered.

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