Streaks of strawberry jello create a pretty effect and add delicious flavor to this easy Jello Cake. This poke cake recipe makes use of boxed cake mix for a no-fuss dessert that’s perfect for entertaining.
Looking for more easy boxed cake recipes? You’ll love my Coconut Poke Cake and Mini Pineapple Upside Down Cakes.
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Jello Cake is one of those old-fashioned boxed cake mix recipes you’ll want to turn to over and over again. People love these fun cakes, and they’re so easy to make that it’s hard to justify working harder.
When we have a group coming over for dinner in the spring and summer months, a time consuming baking project just doesn’t work for me. Instead, super easy desserts like this Jello poke cake are at the top of my list. This one is so fast and really fun to make.
The pretty red streaks of sweet Strawberry Jello running through the cake make it so festive. It’s topped with an easy creamy vanilla frosting and fresh strawberries. The perfect dessert for a Memorial Day gathering, the 4th of July, and all the way through Labor Day weekend and beyond.
Ingredient Notes
- For the cake: Pick up a white cake mix, like good old Betty Crocker. Check the package for the number of eggs and the amount of vegetable oil and water needed.
- Jello: The pretty red streaks come from a small box of strawberry Jell-o combined with boiling water.
- Cool Whip frosting: A container of Cool Whip is combined with a box of instant vanilla pudding, milk, and a little pure vanilla extract. I LOVE this easy frosting! It’s so much more flavorful than plain whipped topping.
How to Make Jello Cake
- Make and Bake the Cake: Prepare the cake as instructed on the back of the box with the eggs, water, and oil. Bake in a greased 13- x 9-inch baking dish as directed.
- Prepare the Jello Mixture: Just before removing the cake from the oven, place the gelatin in a small bowl and add the boiling water, stirring until dissolved.
- Poke the Cake: Cool the baked cake on a wire rack for 5 minutes. Then, using a wooden chopstick or skewer, pierce holes in the top of the cake about ¾ of the way down, about 1- to 1-½ inches apart, and to within 1-inch of the edge.
- Fill the Holes and Chill: Gradually pour the jello mixture over the cake, being careful to fill each hole. Cool slightly, then carefully cover and refrigerate for 2 hours or overnight.
The Vanilla Cool Whip Frosting
- In a large bowl with a wire whisk, combine the pudding mix with the milk and vanilla, whisking well until smooth.
- With a wooden spoon or rubber spatula, gently fold in the whipped topping until no streaks remain.
- Spread the frosting evenly over the chilled cake. Serve immediately or refrigerate, uncovered, for several hours, if needed.
- Scatter the fresh strawberries over the frosting just before serving.
Tips for the Best Jello Cake
Use a chopstick: I’ve found chopsticks to be the perfect tool to poke holes in the cake. The thickness is just right for creating enough space for the filling to really stand out. If you’re using a thin skewer, twist it gently to make slightly larger holes. Make sure the holes are evenly distributed to allow the Jello mixture to seep into the cake evenly.
Allow ample time for soaking: After pouring the Jello mixture over the cake, refrigerate the cake for at least two hours, or preferably overnight. This ensures the best texture and flavor.
Slice with care: When slicing the cake, use a sharp knife dipped in hot water for clean and neat slices. Wipe the knife clean between each slice for the best presentation.
Patriotic poke cake: Create a patriotic red, white, and blue cake by topping it with a combination of blueberries, strawberries, and/or raspberries. You can swap the strawberry jello for any flavor you’d like. Raspberry or cherry jello would be delicious.
Store properly: If you have leftover cake, store it in the refrigerator to maintain its freshness. Cover it with plastic wrap or place it in an airtight container to prevent it from drying out. Enjoy within a few days for the best taste and texture.
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Jello Cake
Video
Ingredients
- 14.25 ounce box white cake mix, I used Betty Crocker Super Moist
- 3 large eggs, or as indicated on cake mix
- 1 cup water, or as indicated on cake mix
- ½ cup vegetable oil, or as indicated on cake mix
- 1 ½ cups boiling water
- 3 ounce box strawberry Jello
- 2 to 3 cups coarsely chopped fresh strawberries
Pudding Cool Whip Frosting
- 3.4 ounce box instant vanilla pudding mix
- ¾ cup milk
- 1 teaspoon pure vanilla extract
- 8 ounce container frozen whipped topping, Cool Whip, thawed
Instructions
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
- Prepare the cake as instructed on the box mix with the eggs, water, and oil. Bake in the prepared baking dish for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Just before removing the cake from the oven, place the Jello in a small bowl and add the boiling water. Stir for about 2 minutes or until it is completely dissolved. Set aside.
- Remove the cake from the oven and cool on a wire rack for 5 minutes (allow dissolved Jello to cool just slightly while the cake is cooling). Using a wooden chopstick or skewer, pierce holes in the top of the cake about ¾ of the way down, about 1- to 1-½ inches apart, and to within 1-inch of the edge. If using a thin skewer, twist it gently to make slightly larger holes. Gradually pour the jello mixture over the cake, being careful to fill each hole. Cool 15 to 30 minutes, just until bottom of the cake pan has cooled a bit, then carefully cover with foil so you don't disturb the top of the cake. Refrigerate for 2 hours or overnight.
- In a large bowl with a wire whisk, combine the pudding mix with the milk and vanilla, whisking well until smooth. With a wooden spoon or rubber spatula, gently fold in the whipped topping until no streaks remain. Spread the frosting evenly over the chilled cake. Serve immediately or refrigerate, uncovered, for several hours, if needed.
- Scatter the fresh strawberries over the frosting just before serving.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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