Christmas Poke Cake
Christmas Poke Cake is a festive holiday dessert everyone will love! Use a boxed White cake mix, red and green jello, and whipped cream for this festive Christmas cake. Top with holiday sprinkles and marshmallows.
Servings 16 serving
Calories 265kcal
Equipment
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Ingredients
- 1 (15.25) ounce box, white cake mix
- 3 large egg whites for the boxed cake mix
- ½ cup oil for the boxed cake mix
- 1 cup water for the box cake mix
- 1 Tablespoon Christmas sprinkles
- 1 (3) ounce box, cherry jello
- 1 (3) ounce box, lime jello
- 2 cups boiling water
- 1 cup cold water
- 1 (8) ounce container, whipped topping, thawed
- Christmas peeps
- Christmas sprinkles, optional garnish
- non-stick baking spray
Instructions
- 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 according to the box directions and in addition, stir in the 1 Tablespoon of Christmas sprinkles.
- 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 jello. In a medium-sized mixing bowl, combine 1 cup boiling water with the cherry jello and stir until dissolved.
- Whisk in ½ cup cold water into the cherry gelatin and set aside.
- In a separate, medium-sized mixing bowl repeat the above process with the lime jello and 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 whipped topping.
- Decorate the cake with more sprinkles and Christmas peeps.
- Slice and serve.
Notes
Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Storage: Store in an airtight covered container in the refrigerator for up to 3 days.
Variation: Strawberry or cherry jello can be used in the recipe.
I like to either spoon in the jello or use a little food syringe to get the jello into the holes evenly.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 290mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 12IU | Calcium: 77mg | Iron: 1mg