Jello Poke Cake

Bright, fun, and oh-so-easy, this jello poke cake is a moist, colorful dessert finished with luscious whipped topping and fresh strawberries.

It’s the perfect summer dessert for any occasion, and it looks just as good as it tastes.

You’ll love the fluffy cake and how the vibrant strawberry jello seeps into every nook and cranny.

Trust me, once you try this, you’ll be looking for excuses to make it again and again. 

Why You’ll Love This Jello Poke Cake

Sweet & Fruity Taste: The combination of moist cake and fruity jello is a dream. And the Cool Whip on top is the perfect finishing touch.

Customizable Flavors: I adore the look of the red layer and fresh strawberries, but you can use any flavor of jello you like!

Kid-Friendly: The kids will love the color and taste of this simple dessert.

Make-Ahead & Super Moist: It’s best to let this chill so you can easily prep it in advance. And it’ll still be crazy-moist even after a few days.

Ingredients

• Strawberry Jello: Infuses the cake with fruity flavor and a vibrant pink hue.

• Cake Mix: The foundation of the dessert, providing a fluffy and moist base for the jello to seep into.

• Cool Whip: A creamy, dreamy topping that perfectly complements the strawberry-infused cake.

• Fresh Strawberry Slices: The crowning glory, adding a pop of natural sweetness and a beautiful garnish to the finished masterpiece.

How to Make Jello Poke Cake

Thanks to the boxed cake mix and Cool Whip, this couldn’t be easier to recreate.

Here are the steps:

1. MAKE the cake, per the box instructions, in a 9×13-inch baking dish. Set aside to cool for 15 minutes.

2. WHISK the jello and boiling water until smooth, then stir in the cold water.

3. POKE holes over the warm cake with a fork and pour the jello over the top. Chill until set, about 2-3 hours.

4. SPREAD the Cool Whip evenly over the top of the chilled cake. Finish with fresh fruit and enjoy!

Tips For the Best Jello Poke Cake

I love how this dessert transforms a simple white cake into a work of art.

The process of poking holes and watching the jello seep in is oddly satisfying, and the end result is a mosaic of color and flavor.

It’s a perfect balance of textures, too – moist cake, wiggly Jello, and creamy topping all in one bite. Yum!

Here are a few tips to ensure success:

• Cool completely. Make sure the jello-covered cake is fully set before adding the Cool Whip. Otherwise, it won’t slice nicely.

• Poke evenly. Use a fork or toothpick to poke holes evenly across the cake. You can use a wooden spoon, but you’ll get a more jello-like finish.

• Pour slowly. Add a little over the back of a spoon, give it time to soak, then add more. If you add it all at once, it’ll just settle on top.

• Make ahead. Whip up the recipe a day in advance and serve when ready. It really takes the stress off entertaining.

• Variations. Experiment with different cake mixes and jello flavor combinations. I like chocolate cake with raspberry jello, but lemon cake with lime jello also works well.

How to Store

As mentioned, this is a terrific make-ahead dessert. Here’s how to store it:

To Store: Cover the cake tightly with plastic wrap or place it in an airtight container. Refrigerate for 3-4 days to ensure it stays fresh and moist.

Note: I don’t recommend freezing this cake as it won’t thaw well. But you can make, cool, wrap, and freeze the cake. Then, thaw and finish with the jello and Cool Whip when needed.

More Poke Cakes You Have to Try

Boston Cream Pie Poke Cake
Peanut Butter Chocolate Poke Cake
Lemon Blueberry Poke Cake
Pina Colada Poke Cake