Christmas Poke Cake with Jello
A festive twist on a classic, this Christmas Poke Cake is a breeze to make with white cake, green and red jello, and a fluffy whipped topping. Perfect for holiday gatherings, it's easy, colorful, and sure to be a crowd-pleaser!
Ingredients
- 1 (15.25 ounce) box of white cake mix plus ingredients listed on the package
- 1 (3 ounce) box of green jello I used lime
- 1 (3 ounce) box of red jello I used cherry
- 2 cups boiling water divided
- 1 (8 ounce) tub of whipped topping thawed
- Christmas sprinkles for decorating
Instructions
- Prepare the cake in a 9x13-inch pan according to the package directions. Allow the cake to cool completely.
- Using the thick end of a chopstick or a wide straw, poke rows of holes across the cake about 1 inch apart.
- Add the green and red jello to two separate small bowls. Add 1 cup of boiling water to each bowl and stir until the jello is completely dissolved.
- Carefully pour or spoon the jello into the holes in the cake, alternating between red and green.
- Allow the cake to set in the refrigerator for at least four hours.
- Top the cake with the whipped topping and sprinkles, slice and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- I do not recommend freezing this poke cake texture may be affected, especially with the jello component (jello does not freeze well). It's best enjoyed fresh or stored in the refrigerator.
Nutrition
Calories: 62kcalCarbohydrates: 10gProtein: 1gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 0.3mgSodium: 40mgPotassium: 16mgFiber: 0.001gSugar: 10gVitamin A: 11IUCalcium: 12mgIron: 0.02mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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