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.
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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.
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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.
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