Go Back

Jello Poke Cake

From Betty Crocker
Print Recipe

Ingredients
  

  • 1 box white cake mix
  • Water, vegetable oil and eggs/egg whites called for on cake mix box
  • 1 box (3 oz) jello red and green flavors work well
  • 1 cup boiling water
  • ½ cup cold water
  • 3 cups (8 oz) whipped topping or cream*
  • fresh fruit or other decorations

Instructions
 

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
  • Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with fruit or decorate with sprinkles or similar. Store covered in refrigerator.

Notes

*Whipped cream: in chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.
Additional Poke Cake recipes