Can I use other jello flavors in the Christmas Jello Poke Cake Recipe?

Absolutely! You can swap in any two contrasting flavors you like, but keep in mind the color and flavor should complement each other to keep it festive and delicious.

What’s the best way to make holes for the jello soak?

Using the handle end of a wooden spoon gives you consistent-sized holes that allow the jello to soak evenly without breaking the cake apart. Avoid using a fork with sharp tines, as it makes smaller, less uniform holes.

Can I make this cake from scratch instead of using box mix?

You can definitely make the cake from scratch if you prefer, just be sure the cake has a light texture that will absorb the jello well. A dense cake won’t soak up the jello as nicely. Adjust baking time accordingly.

How far in advance can I prepare this Christmas Jello Poke Cake Recipe?

You can prepare the cake and let it chill fully in the fridge up to a day ahead. Just add the whipped topping and sprinkles before serving to keep it fresh and fluffy.

Christmas Jello Cake: Festive & Easy Holiday Dessert

Description

This festive Christmas Poke Cake combines a moist white cake with vibrant red and green jello flavors infused into the cake's holes, topped with creamy vanilla pudding and whipped topping, making it a colorful and delicious holiday dessert.

Ingredients

Scale

Cake

1 (15 oz) box white cake mix, plus ingredients called for on box

Jello

1 (6 oz) box strawberry jello
1 (6 oz) box lime jello
2 cups boiling water

Topping

1 (3.4 oz) box instant vanilla pudding mix
1 cup milk
1 (8 oz) container frozen whipped topping, thawed

Decoration

Red and green sprinkles or decorations

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Instructions

Preheat and Prepare Pan. Preheat your oven to 350°F or follow the temperature instructions on your cake mix box. Grease a 9x13-inch baking dish thoroughly with butter or nonstick spray and set aside.
Prepare and Bake Cake. In a mixing bowl, combine the white cake mix with the required ingredients noted on the package. Pour the batter evenly into the prepared baking dish. Bake according to the package directions, typically around 30 minutes, until a toothpick inserted in the center comes out clean.
Cool and Poke Holes. Remove the cake from the oven and allow it to cool for 15 minutes. Using a fork or the handle end of a wooden spoon, poke holes evenly spaced about 1 inch apart all over the surface of the cake. Let the cake cool further while preparing the jello.
Prepare Jello Mixtures. In two separate bowls, dissolve each jello mix separately by stirring the powder into 1 cup of boiling water until fully dissolved. You will have one red (strawberry) and one green (lime) jello.
Pour Jello Over Cake. Alternate pouring the red and green jello over the cake in rows, ensuring enough jello seeps down into the holes. It is normal to have some leftover jello. Place the cake in the refrigerator and chill for about 15 minutes to set the jello.
Make the Topping. Whisk together the instant vanilla pudding mix with 1 cup of milk until thickened, then gently fold in the thawed whipped topping until smooth and combined.
Top and Chill. Spread the pudding and whipped topping mixture evenly over the chilled cake. Return the cake to the refrigerator and chill for an additional 2 hours to allow flavors to meld and topping to set.
Decorate and Serve. Just before serving, sprinkle red and green sprinkles over the cake for a festive finishing touch. Slice and enjoy your colorful Christmas Poke Cake!

Notes

Use a fork or wooden spoon handle to poke holes to create even spaces for the jello to seep in.
You can substitute the strawberry and lime jello with other red and green flavors depending on your preference.
Make sure the cake is partially cooled before poking holes to avoid breaking the cake apart.
For a lighter version, consider using sugar-free jello and low-fat pudding mix.
The cake is best served chilled and can be made a day ahead for better flavor.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28 g
Sodium: 260 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 0 g
Protein: 3 g
Cholesterol: 25 mg