This Christmas Poke Cake is the ultimate easy holiday dessert. It starts with a fluffy white cake that is soaked with red and green Jell-O, and topped with a fluffy whipped topping, and Christmas sprinkles. The pokes of color are so bright and fun, and its perfect for holiday parties!
This Christmas Poke Cake is everything you want in a holiday dessert! It’s fun, festive, and super easy! While we always like to stick to easy here, sometimes treats are a little more complicated like our Checkerboard Cookies, or Almond Biscotti. Sometimes we need a break from baking for our cookie trays, and want something quick and easy.
This is a semi-homemade recipe made with a cake mix, boxed Jello, and even Cool Whip, to keep you from spending all day in the kitchen! Making this the perfect option for your Christmas potlucks and parties, alongside a plate of Haystack Cookies, Pecan Pie Balls, and Drop Sugar Cookies.
Why you’ll love this Cake
- Festive and Fun: The red and green Jell-O stripes popping through make this cake so festive for the Christmas holiday.
- Easy to Make: Starting with a store bought cake mix, and a couple boxes of jello, this cake couldn’t be easier!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Christmas Poke Cake Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- White Cake Mix – or make your favorite 9×13 vanilla cake recipe
- Eggs, Oil, and Water as listed on the box
- Dry Jello Mix – A box of Lime Jello, and a box of Cherry, Strawberry or Raspberry Jello.
- Water – Don’t follow the recipe on the box, use the water as directed here.
- Whipped Topping – A tub of Cool Whip, or make some homemade whipped cream.
- Christmas Sprinkles – A few on top for decoration
How to make Christmas Poke Cake?
Step 1: Bake the Cake. Mix the cake batter, according to the package directions, and bake the cake up in a greased 9×13 minutes, until a toothpick comes out clean.
Step 2: Poke the Holes. Let the cake cool for about 30 minutes, then use the handle of a wooden spoon, a straw, or large kabob stick to poke holes all over the cake, spacing them about every inch.
Step 3: Make the Jello. Boil some water. Add the Jello flavors to two separate bowls, and fill each with 1 cup of boiling water. Stir until dissolved. Add 1/2 cup of cold water to each.
Step 4: Pour the Jello. Carefully spoon the red and green jello into the poke cake holes, alternating pouring each color into every other hole. Red, green, red, green, etc.
Step 5: Add the Whipped Topping. Chill the cake for a couple hours in the fridge until cooled. Spread the whipped cream topping over the top of the cooled cake, and chill again. Decorate and serve.
Tips and Tricks
- Carefully Pour the Jello – Add the liquid jello to a squeeze bottle to control which holes to pour the jello into.
- Chill overnight – For the best flavor, and texture place the cake in the fridge overnight, or for at least 6 hours to chill.
Storage Instructions
Cover the cake tightly with plastic wrap, aluminum foil or a lid and keep the cake in the fridge. It will stay fresh for up to 3 or 4 days. The cake will get even softer and more moist over time, but will still taste great.
This Christmas Poke Cake with Jello is so fun, festive, and easy to make. It’s soft, super moist, sweet, and loaded with holiday cheer in every bite. Perfect for a holiday party, potluck, or just for your family to enjoy! I promise it’ll be one of the most popular desserts on the table.
More Festive Desserts
- Cream Wafers Recipe
- Christmas Tree Meringues
- White Trash Recipe
- Christmas Kitchen Sink Cookies
- Christmas Cookies with Sprinkles
- Hard Tack Candy
- Christmas Tree Sugar Cookies // LMLD
- Christmas Fudge // LMLD
- Holiday Shortbread Bites // LMLD
- Christmas Cookie Bars // LMLD
If you try this German Chocolate Fudge, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Christmas Poke Cake
Ingredients
- 15 oz White Cake Mix
- eggs, water, and oil as listed on the box
- 1 cup boiling water (divided)
- 1.5 oz Lime Jello (Powder Only)
- 1.5 oz Cherry Jello (Powder Only)
- 1/2 cup cold water (divided)
- 8 oz Cool Whip
- Christmas sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare the cake mix in a large mixing bowl, with the eggs, water, and oil as listed on the box directions. Pour into a greased 9×13 pan, and bake in the oven according to package directions, or until a toothpick comes out clean. 15 oz White Cake Mix , eggs, water, and oil as listed on the box
- Remove from the oven and let the cake cool for 30 minutes.
- Bring 1 cup of water to boil in a small pot. Add the Lime Jello to a small bowl, and the Cherry to another. Pour 1/2 cup of hot water into each and stir until dissolved. 1 cup boiling water, 1.5 oz Lime Jello , 1.5 oz Cherry Jello
- Add 1/4 cup of cold water to each bowl, and stir it in. 1/2 cup cold water
- Poke holes all over the top of the cake using the bottom of a wooden spoon, a kabob stick, or a straw, about 1 inch apart from each other.
- Carefully pour the liquid Jello into the holes, alternating red, and green, on every other hole. The easiest way to do this is with a squeeze bottle if you have one (or a straw with your finger suctioning the liquid up, works too).
- Cover the cake and place it in the fridge for 2-3 hours.
- Spread the Cool Whip over the top of the cooled cake evenly. Cover the cake again and place it in the fridge for another 1-2 hours, or overnight. 8 oz Cool Whip
- Top with festive sprinkles and slice into pieces, and serve cake cold. Christmas sprinkles
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