Go Back

Jello Poke Cake

A colorful and nostalgic dessert that combines a fluffy cake, fruity gelatin, and a creamy whipped topping, perfect for any summer gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix Recommended: Duncan Hines for a moist and fluffy texture
  • 3 large eggs Room temperature for best results
  • 1 cup water Use hot water for a more tender cake
For the Jello
  • 1 package 3 oz Jello mix Any flavor you adore (e.g., Strawberry, Raspberry, Blue Raspberry)
  • 1 cup boiling water To dissolve the Jello mix
  • 1 cup cold water To cool down the Jello mix
For the Topping
  • 1 container 8 oz whipped cream Homemade or store-bought (Cool Whip recommended)
  • 1 cup strawberries Optional for topping but highly recommended for a fresh burst of flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) according to the cake mix package instructions.
  2. In a mixing bowl, combine the yellow cake mix with 3 large eggs and 1 cup of water. Beat until the batter is smooth, about 2 minutes.
  3. Pour the batter into a greased 9x13 inch pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool in the pan for about 10 minutes.
Making the Jello
  1. In a separate bowl, dissolve the Jello mix in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water.
  2. Use a fork to poke holes all over the cooled cake, about an inch apart.
  3. Carefully pour the Jello mixture over the cake, ensuring it seeps into the holes.
  4. Refrigerate the cake for at least 3 hours or overnight.
Topping and Serving
  1. Once the cake has set, spread the whipped cream over the top in an even layer.
  2. Top with fresh strawberries or your fruit of choice before serving.
  3. Slice the cake, serve chilled, and enjoy!

Notes

Leftover cake can be stored in the refrigerator for up to 3 days. Best served cold. Add a splash of vanilla extract for deeper flavor. For a chocolate twist, substitute the yellow cake mix with chocolate.