Christmas Poke Cake

A Christmas Poke Cake is a fun and festive Christmas dessert recipe that’s perfect for the holiday season.

Made with a boxed cake mix, Cool Whip, and red and green Jello, this delicious cake recipe will be the star of your holiday dessert table!

It’s light, colorful, and bursting with sweet holiday flavor — the kind of dessert that makes everyone go back for seconds.

Whether you’re hosting a Christmas party or need something cheerful to share, this simple dessert is pure holiday joy in every bite.

Collage of a Christmas Poke Cake: shown unfrosted, then frosted and topped with white icing, red and green sprinkles, and sugar Christmas tree candies. A festive slice of Christmas Poke Cake is served on a plate.

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How do you make a Christmas poke cake?

Bake the cake, poke holes across the top (without going all the way through), and fill them with red and green gelatin or pudding.
Chill until set, then top with Cool Whip and decorate with crushed candy canes, sprinkles, or festive marshmallows.
Chill the cake for at least 2 hours (or overnight) so the filling sets and the flavors blend perfectly.

Why do they call it poke cake?

It’s called a poke cake because you literally “poke” holes all over the baked cake before filling them with gelatin, pudding, or sauce. The filling seeps into the holes, creating colorful stripes and pockets of flavor in every bite.

Can I make this cake ahead of time?

Yes! You can prepare it a day in advance and keep it refrigerated until you’re ready to serve.

What kind of cake mix works best?

White or vanilla cake mix shows off the red and green colors beautifully, but you can use any flavor you love.

Do you poke holes in a cake when it’s hot or cold?

Let the cake cool for about 10–15 minutes before poking. If it’s too hot, the cake may tear or crumble, but if it’s completely cold, the filling won’t soak in as well. Slightly warm is perfect.

How to keep poke cake from getting soggy?

Don’t overfill the holes — a little filling goes a long way. Make sure to let the cake chill long enough for the filling to set, and always store it covered in the refrigerator. Using whipped topping instead of heavy frosting also helps keep the texture light and fluffy.

If you loved this festive holiday poke cake, you’ll want to check out these other sweet and easy recipes too!

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!

Does the cake need to be refrigerated?

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.

Can I freeze a poke cake?

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.

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A slice of white cake with red and green spots, topped with whipped cream, festive sprinkles, and a green Christmas tree candy, sits on a stack of plates—an ideal treat inspired by classic 9x13 cake recipes for the holidays.

Christmas Poke Cake Recipe

Festive and easy! This Christmas Poke Cake recipe uses simple ingredients for a colorful, crowd-pleasing holiday dessert that’s full of flavor.

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Course: Cake, desserts

Cuisine: American

Keyword: Christmas Poke Cake, Holiday Poke Cake

Prep Time: 20

Cook Time: 35

Cooling Time: 4

Total Time: 20

Servings:

Author: momma lew

Ingredients

15.25 oz white cake mix Plus ingredients called for on back of the box
1 tbsp Christmas sprinkles
3 oz box cherry gelatin
3 oz box lime gelatin
2 cups boiling water
1 cup cold water
8 oz cool whip container 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 9×13 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.