Jello Poke Cake Recipe
Poking holes in a still-warm cake lets the dissolved gelatin seep down into the crumb instead of just sitting on top, so every bite gets streaked with flavor and stays noticeably moister than a plain frosted cake.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 230 min
- Servings
- 12
Ingredients
- 1 box (15.25 oz) white cake mix
- 3 large large eggs
- 1/3 cup vegetable oil
- 1 cup water, for cake batter
- 1 box (3 oz) flavored gelatin (such as strawberry or raspberry)
- 1 cup boiling water, for gelatin
- 1 cup cold water, for gelatin
- 8 oz whipped topping, thawed
Nutrition per serving
- Calories
- 1044
- Protein
- 7g
- Carbs
- 103g
- Fat
- 70g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and prepare the cake mix according to the package directions using the eggs, oil, and 1 cup water.
- 2Pour the batter into the prepared pan and bake for 28-33 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes in the pan.
- 3Using the handle of a wooden spoon or a fork, poke holes all over the top of the warm cake, spacing them about 1 inch apart and pushing most of the way to the bottom.
- 4In a heatproof bowl, dissolve the gelatin completely in 1 cup boiling water, stirring for a full 2 minutes. Stir in 1 cup cold water.
- 5Slowly pour the gelatin mixture over the cake, letting it pool and sink into the holes. Tilt the pan gently so it spreads evenly.
- 6Refrigerate the cake uncovered for at least 3 hours, or until the gelatin is fully set.
- 7Spread the whipped topping evenly over the chilled cake just before serving. Slice and serve cold.
Tips & variations
- Use a fork instead of a spoon handle for narrower, more numerous holes if a more marbled, streaky look is preferred over solid stripes.
- Two contrasting jello flavors, poured into alternating sections of holes, create a two-tone effect when the cake is sliced.
- A boxed cake mix works best here because its finer, more uniform crumb absorbs the gelatin evenly; a from-scratch cake with a denser crumb won't soak it up the same way.
- For a firmer set that holds cleaner slices, use 25% less cold water when diluting the gelatin.
Storage & reheating
Keep the cake covered in the refrigerator for up to 4 days; the gelatin layer needs constant refrigeration to stay set. This cake does not freeze well, since thawing breaks down the gelatin's texture into a watery mess.
Tips from the Tulo kitchen
- Chilling the pan itself for 10 minutes before pouring the batter helps the cake release cleaner if it's being flipped out rather than served straight from the pan.
- Letting the dissolved gelatin cool to room temperature for a few minutes before pouring keeps it from partially recooking the top layer of cake.
FAQ
Why is my jello poke cake soggy instead of moist?
Pouring the full amount of gelatin liquid onto a cake that's still very hot, before it's had the 10-minute rest, oversaturates the crumb; letting the cake cool slightly first lets it absorb the liquid rather than turning mushy.
Can I use sugar-free gelatin?
Yes, sugar-free gelatin sets the same way and swaps in at the same ratio; the finished cake will just be noticeably less sweet.
Do I have to use whipped topping, or can I use whipped cream?
Homemade whipped cream works but should be stabilized with a bit of powdered sugar and cream of tartar, since plain whipped cream deflates faster than tubbed whipped topping over a few days of storage.
Why didn't my gelatin set?
This usually means the boiling water wasn't fully boiling when the gelatin was added, or the cold water added afterward was too warm; both slow the gelling process and can leave it permanently loose.
