0 from 66 votes
Christmas Poke Cake
Quick and easy Christmas dessert recipe using a boxed cake mix, Jell-O and whipped topping that's festive and delicious.
Prep Time
10 mins
Cook Time
10 mins
Cooling Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 12
Calories: 270 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 15.25 oz white cake mix plus ingredients to prepare
- 6 oz box raspberry Jell-O mix
- 6 oz box lime Jell-O mix
- 2 cups boiling water
- 8 ounce container frozen whipped topping thawed
Instructions
- Bake the cake per the package instructions on the cake mix box. Allow the cake to cool in the pan on a baking sheet for 10-20 minutes.
- When the cake is cool, make each Jell-O mix. Using two bowls, place each of the Jell-O mixes into their respective bowls. Then add 1 cup of boiling water to each bowl and stir until the solution is well mixed.
- Using a fork, poke holes every 1” in a grid pattern across the cake.
- Then using a spoon, pour the Jell-O liquids into the holes alternating raspberry Jell-O and lime Jell-O by row, creating alternating rows of raspberry and lime over the cake. Be sure to use enough Jell-O liquid to penetrate into the holes poked by the fork. You will not use all of the Jell-O liquids.
- Once you have completed filling the holes with jello, allow the cake to cool for an additional 10-20 minutes in the refrigerator.
- Once the cake is cool when you touch the top, spread the whipped topping with a spatula over the top of the cake. Place your cake in the refrigerator.
- Allow cake to chill in the refrigerator for 2 hours.
- Once chilled, add your favorite christmas sprinkles, crushed peppermints, or your favorite Christmas candies.
- Serve chilled and enjoy! Store any leftovers in the refrigerator.
Cup of Yum
Notes
- For the holidays, black cherry, cranberry, cherry, and strawberry work for the red. They all pair with lime jello for the perfect flavor and color for your holiday cake.
- The great thing about this recipe is that you can use any combination of colors depending on the holiday! You don’t have to wait until Christmas to make it.
- Prepared whipped topping is great because it’s stable and keeps well after you’ve frosted the cake. You can make sweetened whipped cream from scratch but sometimes it doesn’t hold up well after a day or so in the refrigerator. So just keep that in mind!
- I don’t recommend freezing it.
- Leftover cake should be kept in the refrigerator. It will keep well for three to four days.
Nutrition Information
Calories
270kcal
(14%)
Carbohydrates
60g
(20%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
3mg
(1%)
Sodium
397mg
(17%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
33IU
(1%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 270
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 397mg | 17% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 33IU | 1% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.