Our Christmas Poke Cake with Jello is a festive and delicious way to celebrate the holidays. We jazz up boxed white cake mix and top it with a creamy whipped topping. The Holiday marshmallow Peeps toppings make it extra special. This recipe is sure to become a family favorite.
Jump to:
- Why Everyone Loves Holiday Poke Cake
- Ingredients to make Christmas Poke Cake
- Kitchen tools needed to make Christmas Poke Cake
- How to make Holiday Poke Cake
- Storage Tips for Holiday Poke Cake
- Eileen's Tips for a Great Poke Cake
- Frequently Asked Questions
- Variations for a Holiday Poke Cake
- Similar recipes
- 📖 Recipe
- 💬 Comments
Why Everyone Loves Holiday Poke Cake
- This Christmas Poke Cake is moist and fluffy, and the holiday-themed toppings make it extra special.
- The cake is easy to make and can be easily customized to your liking.
- This recipe is sure to become a family favorite.
Ingredients to make Christmas Poke Cake
- white cake mix
- large egg whites, for the boxed cake mix
- oil, for the boxed cake mix
- water, for the box cake mix
- Christmas sprinkles
- cherry jello
- lime jello
- boiling water
- cold water
- container, whipped topping, thawed
- Christmas peeps
- Christmas sprinkles, optional garnish
- non-stick baking spray
Kitchen tools needed to make Christmas Poke Cake
- 9x13 inch casserole dish
- Hand Mixer
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
How to make Holiday Poke Cake
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 350°F/177°C. Spray a 9"x13" baking dish with non-stick baking spray and set aside.
- Prepare the white cake mix and stir in 1 Tablespoon of Christmas sprinkles into the batter
- Pour the cake mix into the prepared baking pan. Bake 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake for 20 minutes on a wire cooling rack.
- While the cake cools, prepare the red and lime gelatin.
- Once the cake is cool, use the end of a wooden spoon or a large straw and poke holes all over the cake.
- Spoon the gelatin into the holes, alternating red and green.
- Cover the cake with aluminum foil. Refrigerate the cake for 3-4 hours to set.
- Frost the cake with the whipped topping, top with Holiday Peeps and sprinkles.
- Slice and serve.
Storage Tips for Holiday Poke Cake
Storage - Keep the holiday poke cake in the refrigerator for up to three days wrapped in plastic wrap or aluminum foil, or in an airtight container.
Freezer-Friendly- This easy Christmas cake can be frozen, unfrosted, for up to 2 months. Wrap the unfrosted cake in plastic wrap, then place it in a freezer-safe bag or container.
Eileen's Tips for a Great Poke Cake
- I like to spoon the jello on top of the cake or use a syringe so that most of the jello seeps into the cracks.
Frequently Asked Questions
A poke cake is a cake that is poked with holes after baking and then soaked with a flavored syrup or filling. The holes allow the cake to absorb more of the flavor and become even moister than it already is.
You can use a wooden rod or the end of a wooden spoon to make the holes in the cake.
Yes, it's important to store poke cakes in the refrigerator to keep them cool.
Variations for a Holiday Poke Cake
Want to change up this recipe?
- Decorations: Use your favorite Christmas sprinkles on top of the cake. I like to use round or Jimmie-style sprinkles.
- Peeps: Use snowmen, Christmas trees, or even the red, green, and white ducklings on the Christmas jello cake.
- Gelatin: You can use any flavor of red gelatin, such as strawberry, raspberry, or cherry flavors.
Similar recipes
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Christmas Poke Cake
Equipment
Ingredients
Instructions
- Preheat oven to 350°F/177°C. Spray a 9"x13" baking dish with non-stick baking sprayand set aside.
- Prepare the 1(15.25) ounce box, white cake mix according to the directions on the box, and stir 1 Tablespoon Christmas sprinkles into the batter.
- Pour the cake mix into the prepared baking pan. Bake in the preheated oven for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake for 20 minutes on a wire cooling wrack.
- While the cake cools, make the gelatin. In a medium-sized mixing bowl, combine 1 cup boiling water with 1(3) ounce box, cherry gelatin and stir until dissolved. Whisk in ½ cup cold water into the cherry gelatin and set aside.
- In a separate, medium-sized mixing bowl, mix the remaining 1 cup boiling water with 1(3) ounce box, lime gelatin and the remaining ½ cup cold water, stir until gelatin is dissolved. Set aside.
- Once the cake is cool, use the end of a wooden spoon or a large straw and poke holes all over the cake.
- Spoon the jello in the holes, alternate red in one hole, and green in another until they are all filled.
- Cover the cake with aluminum foil. Refrigerate the cake for 3-4 hours to set.
- Frost the cake with the 1(8) ounce container, whipped topping, thawed
- Decorate the cake with Christmas Peeps and Christmas sprinkles.
- Slice and serve.
Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
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