Jello Poke Cake is cool, creamy, and ideal for gatherings. Use any Jell-O flavor to create this crowd-pleasing dessert.
Poke cake is a classic summer dessert that’s easy to adapt and always popular. You can make it with a homemade cake, a boxed mix, or even a plain store-bought cake. Popular variations include banana pudding, Boston cream, and strawberry shortcake poke cakes.
Strawberry Jello Cake
This poke cake is a family favorite at barbecues and warm-weather get-togethers because of its cool, creamy texture. While strawberry Jell-O is a classic choice, raspberry, cherry, lime, blue raspberry, and orange are fun alternatives depending on your mood.
The poke cake concept became widely known after appearing in print in 1976 in a General Foods Kitchen booklet. Its appeal comes from being quick to prepare, easy to customize, and excellent for making ahead.
How to Make Jello Cake
This recipe is simple and fast—one reason it’s made so often.
CAKE. Prepare a white cake mix (or your preferred cake) according to package directions and bake in a 9×13-inch pan. Let cool for 15 minutes, then poke holes across the top using a fork every ½ to 1 inch.
JELL-O. Prepare the Jell-O using 1 cup boiling water and 1 cup cold water, or follow the package directions. Spoon the Jell-O liquid evenly over the cake, allowing it to soak into the holes.
CHILL + SERVE. Refrigerate for 3–4 hours to let the cake set and the Jell-O absorb. Just before serving, spread whipped topping or freshly whipped cream over the cake.
Make Cupcakes
You can also make poke cupcakes. Bake cupcakes according to package directions, let them cool, then poke with a fork or skewer. Use a small spoon to drizzle Jell-O into the holes and chill until set.
Poke Cake Recipe Tips
Tips for success:
- Use a white cake as a neutral base, or try chocolate cake paired with raspberry or black cherry Jell-O for a richer flavor.
- Wipe the knife between slices for a clean cut.
- Garnish with fresh fruit that complements the Jell-O flavor—strawberries are a great match for strawberry Jell-O.
Setting time. The cake won’t set like a firm gelatin, so allow several hours for the Jell-O to soak in and cool completely.
Speeding up chilling.
- Buy an unfrosted white cake from a bakery to skip baking.
- Chill the baked cake in the freezer for 30–60 minutes before adding the Jell-O; this helps the liquid set faster without freezing the cake.
Flavor variations.
- Chocolate cake with raspberry or black cherry Jell-O is a delicious pairing.
- White cake pairs well with any Jell-O flavor, making it a versatile option.
- Add a layer of complementary pie filling on top of the cake before adding whipped topping for extra flavor and texture.
More Poke Cake Deliciousness
Poke cakes are easy to customize by changing the Jell-O flavor or cake base. Try different combinations to find your favorite.
Popular versions include banana pudding, strawberry shortcake, Boston cream, lemon-lime, and red velvet poke cakes.
Storing Info
Store. Keep the cake chilled because of the Jell-O. Tightly cover and refrigerate for 2–3 days.
Freeze. To freeze, wrap the poke cake in plastic wrap and then aluminum foil. Label and freeze for up to 3 months. If the cake is frosted, flash-freeze individual portions on a baking sheet for 2–3 hours before wrapping to protect the frosting.
More cool cake ideas
- Oreo Ice Cream Cake
- Dirt Cake
- Cream Puff Cake
- Key Lime Cake
- Tres Leches Cake
- Homemade Cream Puffs
Jello Poke Cake
Ingredients
- 1 (15.25-ounce) box white cake mix, plus ingredients listed on the box
- 1 (3-ounce) box strawberry Jell-O (or raspberry or cherry)
- 1 cup boiling water
- 1 cup cold water
- 1 (8-ounce) tub whipped topping (or 2 cups whipped cream)
Instructions
- Prepare the cake mix according to package directions and bake in a 9×13-inch pan. Let cool for 15 minutes.
- Poke holes in the cake every ½–1 inch using a fork.
- Make the Jell-O by combining the powder with 1 cup boiling water, stirring until dissolved, then adding 1 cup cold water.
- Slowly spoon the Jell-O over the cake so it soaks into the holes.
- Chill the cake in the refrigerator for 3–4 hours. Spread whipped topping just before serving.
Notes
Recipe Tips:
- White cake works well with any Jell-O flavor, making substitutions easy.
- Use 1 cup boiling water and 1 cup cold water to prepare the Jell-O.
- Plan ahead—allow sufficient chill time for the Jell-O to absorb and the cake to cool.
- You can use a scratch cake, a boxed mix, or a plain store-bought white cake—just poke holes, add Jell-O, and chill.
Cupcakes: Bake cupcakes in foil liners, cool, poke holes, drizzle Jell-O into the holes, and chill.
Storage: Keep the cake refrigerated and covered for 2–3 days. To freeze, wrap tightly in plastic and foil and freeze up to 3 months. If frosted, flash-freeze individual pieces on a baking sheet before wrapping.
Nutrition
Nutrition information is an approximation.