If you’re looking for a festive dessert that’s easy to make and sure to impress, try this Christmas poke cake!
Head over to our Christmas recipes for even more holiday inspiration.
A jello poke cake is a fun and simple way to add extra flavor to a classic cake by “poking” holes in the baked cake and filling them with sweet, colorful fillings.
Whether you’re serving it at a Christmas party or enjoying it with family, this deliciously moist and vibrant cake is the perfect dessert for the holiday season.
How do you make a Christmas poke cake?
Gather your ingredients:
Make and bake the cake:
Use the handle of a wooden spoon or a straw to poke evenly spaced holes throughout the cake. Be sure not to poke all the way to the bottom.
To create a festive look, use red and green gelatin or pudding to fill the holes.
Be sure to refrigerate the cake long enough for the filling to set properly. This ensures each bite is creamy and delicious.
Frost with the cool whip topping and decorate with crushed candy canes, red and green sprinkles or seasonal marshmallows.
Poke cakes can be made a day or two in advance. In fact, they often taste better the next day, after the flavors have had time to meld.
Try these Christmas poke cake recipes for a festive, flavorful dessert that’s easy to make and perfect for any holiday celebration!
Don’t forget to try our easy cake recipes such as a red velvet cake with cream cheese frosting or an old fashioned chocolate cake. Be sure to try these Poke Cake Recipes that will satisfy every sweet tooth!
Yes, since the filling and whipped topping require chilling, it’s important to refrigerate the cake for at least a couple of hours, and store any leftovers in the fridge.
Yes, you can freeze a poke cake, but it’s best to do so without the whipped topping. Add the topping after it has thawed for best results.
Christmas Poke Cake Recipe
Looking for a festive holiday dessert? This Christmas poke cake is easy to make, bursting with seasonal flavors, and guaranteed to impress your guests!
Ingredients
- 1 box (15.25 ounce) white cake mix
- Water, vegetable oil and eggs called for on cake mix box, mine called for 3 egg whites, ½ cup of oil and 1 cup water.
- 1 tablespoon Christmas sprinkles
- 1 (3 ounce) box cherry gelatin
- 1 (3 ounce) box lime gelatin
- 2 cups boiling water
- 1 cup cold water
- 1 container (8 ounces) whipped topping, thawed
- Christmas peeps
- Christmas Sprinkles for garnish
Instructions
- Preheat oven to 350 degrees.
- Prepare the cake mix according to the box directions and stir in the 1 tablespoon of Christmas sprinkles.
- Spray a 9x13 baking dish.
- Pour in the cake mix and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Cool the cake for 20 minutes.
- Meanwhile make the jello.
- In a medium mixing bowl combine 1 cup boiling water with cherry jello and stir until dissolved.
- Whisk in ½ cup cold water to the cherry gelatin and set aside.
- In a separate bowl repeat the above with the lime jello and set aside.
- Using the end of a wooden spoon or a large straw poke holes all over the cake.
- Spoon the jello in the holes, I like to alternate red in one hole, green in another until they are all filled.
- Refrigerate the cake covered for 3-4 hours to set.
- Frost the cake with the whipped topping.
- Decorate the cake with more sprinkles and Christmas peeps.
Notes
Store in the refrigerator for up to 3 days.
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