This Jello Poke Cake recipe takes an ordinary boxed cake mix and enhances it into an impressive, delightful dessert. If you want something tasty to share with party guests this summer, I highly recommend this. It’s also red, white, and blue, so it would be a great option for a 4th of July cookout!
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It’s a fluffy white cake filled with bites of colorful, fruity Jello that add extra sweetness and bold color. I top it with whipped topping instead of frosting to keep the poke cake from becoming way too sweet. Decorate it however you like, and you have a pretty and tasty treat for everyone to enjoy!
If you like Jello dessert recipes, you will love this Strawberry Jello Cheesecake and Pretzel Cranberry Salad.
Why You’ll Love This Recipe
- It’s a crowd pleaser: Everyone loves this recipe. It’s simple yet still so delicious with a lovely, moist texture. I promise that if you serve this as a party or bring it as a guest, you won’t have any leftovers.
- It’s great for any occasion: I made this Jello cake into a patriotic poke cake to celebrate the 4th of July. It’s great for Memorial Day as well, but you may also switch it up to fit another holiday or special event, too.
- It’s budget-friendly: It doesn’t cost a fortune for the ingredients used in this poke Jello cake recipe. Many of the components are a couple of dollars or less, so you don’t have to worry about it becoming an expensive dessert.
Ingredients
Here is everything you need to make a patriotic poke cake for your next summer party. These ingredients are simple and found at any grocery store.
- White cake mix: I use a white cake mix so the Jello colors are more vibrant and noticeable. You can use a yellow cake mix instead, but it makes the blue closer to green. You will also need whatever ingredients are listed on the back of the box.
- Jello and water: Red and blue are perfect for this 4th of July poke cake. You’ll also need hot water to help the gelatin bloom.
- Cool Whip: I like to frost the cake with Cool Whip to help balance the overall sweetness of the dessert.
- Sprinkles and sparkles: Have fun and decorate the top of your cake with red, white, and blue sprinkles, edible glitter, or anything you want.
- Berries: Fresh berries also make a fabulous garnish. Strawberries and blueberries are great to keep with the theme.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Christmas: Swap the blue Jello for green and then use festive red and green sprinkles. Even white (like snowflakes) or light blue match the theme.
- Fall: Use red and orange Jello for Fall vibes! Top the finished cake with red, brown, and orange sprinkles. Yellow is great, too.
- Rainbow: Have some fun and use three of your favorite Jello colors. Sprinkle rainbow sprinkles on top!
How to Make a Poke Cake with Jello
These are the steps needed to make a Jello cake with Cool Whip as frosting. Preheat the oven to 350 degrees F and spray a 9x13 baking dish with nonstick cooking spray.
Step 1: Prepare the batter. Start by making the cake batter according to the package directions.
Step 2: Add it to the pan and bake it. Pour the batter into the prepared pan and bake it in the oven for 50 minutes or until an inserted toothpick comes out clean.
Step 3: Make the Jello mixtures. While the cake cools, prepare the blue Jello and red Jello mixtures.
Step 4: Poke holes and add Jello. Use the handle of a wooden spoon to poke holes into the cake about 1 inch apart. Alternate pouring the Jello into each of the holes so there’s half of each color. Place the cake in the fridge for at least 2 hours.
Step 5: Top with Cool Whip. Once the cake has chilled and the Jello is set, spread the Cool Whip across the top.
Step 6: Add garnishes and serve. Finish it with fresh berries and sprinkles, if you like. Slice and enjoy!
Recipe Tips
- Don’t poke holes through to the bottom: Be careful when adding holes to the cake. You don’t want them to go all the way through the cake. Just about halfway or a little more is perfect to keep the Jello from seeping out.
- Let the Jello cool slightly first: I add hot water to the Jello so it can bloom, but let it cool a little bit before you pour it into the cake. Hot Jello will make the cake mushy.
- Use homemade cake batter: Try this recipe with homemade cake batter. Use your favorite recipe in place of a boxed mix!
If you love recipes like this 4th of July poke cake, you may also enjoy this Red, White, and Blue Cake.
Storage Directions
- Storing: Store leftover cake tightly covered or in an airtight container in the refrigerator for up to 4 days. You can also freeze the cake for up to 1 month.
- Make Ahead: Prepare the cake and add the Jello up to 24 hours in advance. Then, finish decorating it right before serving!
Serving Suggestions
- Enjoy a piece of poke cake with a scoop of sprinkles ice cream and lemon blueberry ice cream.
- Garnish the cake with pretzel flowers for a fun presentation that's perfect for a bridal shower or spring brunch. When preparing for a holiday, I like to use seasonal fun sprinkles.
- Serve a royal flush shot for the adults to tie in all the fruit flavors during dessert.
Jello Poke Cake Recipe FAQs
Wipe the blade of the knife between slices. This will keep the colors of the Jello from getting everywhere. It will make the slices cleaner and prettier.
This happens because there’s too much water added or the Jello wasn’t given enough time to set. Measure accurately and allow the cake plenty of time in the refrigerator before you serve it.
This is because the cake was still too warm when you frosted it. Allow it to cool completely in the refrigerator before adding the layer of Cool Whip.
More Delicious Poke Cake Recipes
Do you like different poke cake variations? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Jello Poke Cake
Equipment
- 13 x 9 inch cake pan Must have a 2 inch high edge
Ingredients
- 2 14.25-ounce boxes white cake mix made according to box directions except use milk instead of water, see note below
- 1 3-ounce package red jello mix (½ box or 1.5 oz) made according to package directions
- 1 3-ounce package blue jello mix (½ box or 1.5 oz) made according to package directions
- 1 cup boiling water divided
- ½ cup cold water divided
Topping
- ½ 8-ounce tub Cool Whip thawed
- sprinkles or sparkles
- Fresh strawberries
- Fresh blueberries
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13 inch baking pan with a light coating of cooking spray. Set aside.
- Prepare cake according to the box directions and bake. Use milk instead of water. Mix until thoroughly combined.
- Pour batter into the prepared 9 x 13 pan with a 2 inch high egde or cake could overflow while baking. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 30 minutes, then poke holes with a small wooden spoon or something similar. Poke holes close, but not so close that they blend into each other (about 1 inch between), and only about ¾ of the way down.
- Prepare blue Jello in a small bowl or spouted measuring cup by adding 1.5-ounce Jello mixture (half of a small box), followed by ½ cup hot water. Stir until dissolved then add ¼ cup cold water. Repeat for the red Jello.
- Carefully spoon Jello mixtures into alternating holes, pouring one color into each hole. You may have jello leftover which you can chill to enjoy as Jello.
- Place the cake into the refrigerator and let it cool for at least 2 hours.
- Spread cool whip on top and garnish when ready to serve with fresh berries, sprinkles or sparkles.
Notes
- Store extra Jello poke cake tightly covered or in an airtight container for up to 4 days in the fridge.
- Wipe the blade of the knife between each slice to get cleaner slices.
- Allow your Jello mixtures to cool slightly so they’re still warm but not hot when you pour them into the cake.
Nutrition
This post was published in February 2021. It's been updated with new content and images.
Leah says
Thank you for the recipe. My kids love to make it with me but we love eating it even more! ❤️❤️❤️
Karin and Ken says
I’m so happy to hear it. It is delicious. Enjoy the rest of your day. Karin