Jello Poke Cake

5 from 1 vote

This delicious cake is a potluck favorite - made with raspberry jello but you can use any flavor you want! A boxed white cake is poked and soaked with the jello then chilled and topped with thawed cool whip for a creamy and delicious dessert perfect for spring and summer!

Prep Time10

Cook Time30

Chill Time3

Total Time3 40

Course: Dessert

Cuisine: American

Keyword: jello poke cake, poke cake, summer dessert

Servings: servings

Calories: 196kcal

Ingredients

1 box white cake mix plus ingredients called for on box
1 (3.3 oz.) box raspberry jello (or your favorite jello flavor)
1 cup boiling water
3/4 cup cold water
1 (8 oz.) container of cool whip, thawed
Fresh Fruit for garnish
Sprinkles, optional topping

Instructions

Prepare and bake the cake according to the box directions of a 9x13-inch cake. Set aside to cool for 10-15 minutes.
Whisk together the boiling water and jello mix for 2 minutes, then add the cold water.
Poke holes all over the cake with a skewer, fork, or wooden spoon handle.
Use a measuring spoon to add the jello to the holes, it will spread, that’s okay.
Refrigerate the cake for at least 3 hours, preferably overnight.
Top with thawed cool whip and garnish with fresh raspberries and sprinkles if desired.

Notes

This cake is best consumed within 2 days of frosting.
You can use whipped cream instead of cool whip.
You can use any flavor of jello you want with this recipe.
If you want the cake to be less red or not quite as moist, you can reduce the cold water to ½ cup OR you can go as low as ½ cup boiling and ½ cup cold.

Nutrition