Christmas Jello Poke Cake
A festive dessert featuring a moist yellow cake soaked with vibrant red and green jello, topped with whipped cream and sprinkles, perfect for holiday celebrations.
Ingredients
For the Cake Base
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water Use warm water for best results.
For the Jello Topping
- 1 box red Jello (cherry or raspberry)
- 1 box green Jello (lime)
- 1 cup boiling water 1 cup for each jello flavor.
- 1 cup cold water 1 cup for each jello flavor.
For the Topping and Decoration
- 1 container whipped topping Use non-dairy for a dairy-free option.
- Sprinkles For decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Gather all the ingredients.
Baking the Cake
- Combine the yellow cake mix, eggs, and water in a large mixing bowl. Mix on medium speed until smooth.
- Grease a 9x13 inch baking pan and pour the batter into it, spreading evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes.
Jello Preparation
- Poke holes all over the top of the cooled cake using a fork.
- Dissolve the red and green jello in separate bowls using 1 cup of boiling water for each. Stir until fully dissolved, then add 1 cup of cold water and mix.
- Carefully pour the jello mixtures over the cake, ensuring it fills the holes.
Cooling and Topping
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Spread the whipped topping over the chilled cake and decorate with sprinkles before serving.
Notes
Store leftovers in the refrigerator for up to 3-4 days. Freezing is possible; slice and wrap tightly before freezing.