Description
This festive Christmas Poke Cake combines a moist white cake with vibrant red and green jello that seeps into perfectly poked holes, topped with creamy vanilla pudding and whipped topping for a colorful and delicious holiday dessert.
Ingredients
Scale
Cake
- 1 (15 oz) box white cake mix, plus ingredients called for on box
Jello
- 1 (6 oz) box strawberry jello
- 1 (6 oz) box lime jello
- 2 cups boiling water
Topping
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup milk
- 1 (8 oz) container frozen whipped topping, thawed
- Red and green sprinkles or decorations
Instructions
- Preheat and prepare baking dish: Preheat oven to 350°F or as directed on cake mix package. Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
- Mix and bake cake: In a mixing bowl, combine the white cake mix with the ingredients called for on the box. Pour batter into prepared baking dish and bake according to package directions, about 30 minutes.
- Cool and poke holes: Remove cake from oven and let cool for 15 minutes. Using a fork or wooden spoon handle, poke holes evenly across the cake at 1-inch intervals. Allow cake to cool further as you prepare the jello.
- Prepare jello: In two separate bowls, dissolve each jello box (strawberry and lime) in 1 cup boiling water, stirring until completely dissolved.
- Pour jello over cake: Alternate pouring the red and green jello in rows over the cake, allowing the liquid to seep into the holes. Use enough jello so it seeps in, but you may not use all of it. Refrigerate the cake for 15 minutes to chill and set.
- Make the pudding topping: Whisk together instant vanilla pudding mix and milk until thickened. Gently fold in the thawed whipped topping until combined.
- Assemble and chill: Spread the pudding and whipped topping mixture evenly over the chilled cake. Refrigerate the assembled cake for 2 more hours to set.
- Serve and garnish: Just before serving, sprinkle red and green sprinkles or decorations over the top for a festive finish. Enjoy!
Notes
- Use a fork or wooden spoon handle to create evenly spaced holes about 1 inch apart for optimal jello absorption.
- You do not need to use all the prepared jello liquid; just enough to fill the holes and coat the surface.
- Chilling the cake after pouring jello and after adding the topping ensures the layers set properly for clean slices.
- For extra flavor, you can use fresh strawberries or lime zest in the topping if desired.
- This cake can be made a day ahead and stored in the refrigerator for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
