A poke cake is a great dessert for any occasion or Holiday. All you need to do is change the color of the Jello and you’ve got a cake for any season!
I am so grateful to live in The United States of America! I love my country and I love to celebrate it! My Mom taught me to respect the flag and to be thankful for our freedom. Thank You to anyone who has served so we all can be free and happy and safe!
One time we were driving to church and my mom stopped the car because she saw that someone’s flag had fallen out of it’s holder. We were in a hurry but she took the time to go pick it up, and knock on the door to hand it back to them. That made an impact on me.
Watch the video!
One of my favorite subjects in school was U. S. History. I love learning about our past as a nation. Bravery and Sacrifice and Ingenuity and Faith. It’s exciting and humbling.
The kid in me also still loves the School House Rock Songs about Independence Day. Here’s a link to the Youtube video: Fireworks
This recipe is so simple but makes such an impact. It’s moist, light, fruity, and beautiful!
Poke Cake Recipe
**This post is not sponsored. These are the products I used for the recipe.**
White Box Cake and what it needs- you’ll need whatever the box calls for to put it together. Usually it requires four egg whites, oil, and water. Make sure to separate the eggs and only use the whites. The yolks will make the cake more yellow and you want that pretty, bright white cake to contrast the Jello. If you use a yellow cake mix it will still be delicious but the color will be more green than blue.
Berry Blue Jello– 6 ounce
Whipped cream– I like a lot of whipped cream so I get the big tub.
Strawberries– You wanna have enough to decorate the top the way you like. I also liked having a bunch of extra to put on the plate for each slice.
Let’s Make the Poke Cake!
Grease or line a 13×9 inch pan.
Prepare the cake mix normally, just however the box says. Let cool.
Mix 1 cup of boiling water with the 6 ounce package of Jello powder. Stir until you can’t see any granules left in the liquid. Don’t put it in the fridge.
Using the back of a wooden spoon or knife, poke a bunch of holes into the cake. Go crazy. This is why it’s called a poke cake. This makes bigger splotches of color and you get more of a tie-dye effect.
Pour the Jello liquid evenly over the cake. Try to get it in all the holes you made.
Cover the cake with a thick layer of whipped cream. A thick layer makes it easier to smooth it without getting any crumbs mixed in.
Cover and place in the fridge for about half an hour. This will give the Jello a chance to firm up.
I wasn’t patient enough to do that so I threw the cake in the freezer for 10 minutes before I put on the whipped cream. This made the cake nice and cold and pretty firm.
Now chop up your strawberries and place them on the top however you like. If you cut off the top and slice them sideways you can make heart shapes.
And you’re finished with your poke cake! Dig in! This dessert is refreshing and so fun to make. It takes so little effort and you get such a lovely result.
Jessica’s Baking Tips
If you want a more evenly colored cake in the inside, use two cups of water in the Jello and poke holes with a fork instead. Just make sure to poke a ton of holes. The Jello is thinner so it will soak into more of the cake. But you will have to let it sit in the fridge to really firm up before you can cut into it.
This would make a great gender-reveal party cake. Just make cake ahead of time and give it plenty of time to solidify in the fridge. Then, make sure to cover everything in whipped cream so you don’t spoil the surprise.
Make this cake the day before you need it and cover with an airtight lid. It will be perfect to cut into the next day.
To speed the process up a little you can throw the Jello-soaked cake in the freezer for 10-20 minutes, then spread on the whipped cream.
Don’t use a lot of fruit on the top if you’re planning on keeping it in the fridge for a few days before serving it. The fruit goes dry and starts to leak onto the whipped cream. The cake and the whipped cream are perfect for up to a week, if kept in an airtight container. Add the fruit to the top right before you serve it.
You can use any Jello flavor you like to change the color for different occasions. Strawberry, lime, and lemon are my favorites. If you like the Jello by itself, you’ll like it in the cake.
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Print the recipe for later 🙂
- 1 White Cake Box Mix
- 4 egg whites
- 1/2 cup oil
- 1 1/4 cup water
- Berry Blue Jello - 6 ounce box
- 1 cup boiling water
- 4 cups whipped cream
- Fresh fruit for topping: Strawberries, peaches, raspberries, blueberries,
- Grease a 13x9 inch pan. Preheat the oven to 350 degrees.
- Mix the cake mix, egg whites, 1 1/4 cup water, and oil.
- Pour batter into the prepared pan and bake for 30 minutes.
- Let cake cool.
- Take the back of a wooden spoon or a knife and poke holes all over the top of the cake.
- Mix Jello powder with 1 cup boiling water. Stir until all the granules are gone.
- Pour the Jello onto the cake. Make sure to get it into all of the holes.
- Cover the cake with whipped cream.
- Slice your fruit and decorate the top of the cake.
- Refrigerate the cake for at least half an hour to let the Jello set.
Store you cake in an air tight container in the fridge for 3-5 days.
Thanks for stopping by!