Description
A festive Christmas Poke Cake featuring a moist white cake infused with alternating red and green jello layers and topped with creamy vanilla pudding and whipped topping, perfect for holiday celebrations.
Ingredients
Scale
Cake
- 1 (15 oz) box white cake mix
- Ingredients called for on cake mix box (typically eggs, oil, and water)
Jello Layers
- 1 (6 oz) box strawberry jello
- 1 (6 oz) box lime jello
- 2 cups boiling water (1 cup per jello box)
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 Pan: Preheat your oven to 350°F or the temperature indicated on your cake mix box. Grease a 9x13-inch baking dish thoroughly with butter or nonstick spray and set aside.
- Mix and Bake Cake: In a large mixing bowl, combine the white cake mix with the ingredients called for on the box, typically eggs, oil, and water. Pour the batter into the prepared baking dish. Bake according to the package directions, usually about 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool and Poke Holes: Remove the cake from the oven and allow it to cool for 15 minutes. Using a fork or the handle end of a wooden spoon, poke holes across the cake at 1-inch intervals. Allow the cake to cool further while you prepare the jello.
- Prepare Jello Mixtures: In two separate bowls, dissolve each box of jello (strawberry and lime) in 1 cup of boiling water each. Stir until completely dissolved.
- Pour Jello onto Cake: Alternate pouring the red (strawberry) and green (lime) jello in rows over the cake, ensuring the liquid seeps down into the holes. You may not need to use all the jello. Place the cake in the refrigerator to chill for about 15 minutes.
- Make Pudding Topping: While the cake chills, whisk the instant vanilla pudding mix with milk until it thickens. Gently fold in the thawed whipped topping until combined and smooth.
- Top Cake and Chill: Spread the pudding and whipped topping mixture evenly over the chilled jello-soaked cake. Refrigerate the cake for an additional 2 hours to set completely.
- Decorate and Serve: Just before serving, sprinkle with red and green sprinkles or decorations for a festive touch. Slice and enjoy your Christmas Poke Cake!
Notes
- The festive red and green jello flavors make this cake perfect for holiday celebrations and infuse flavor throughout.
- If you prefer, use fresh whipped cream instead of frozen whipped topping for a fresher taste.
- You can substitute any white or yellow cake mix if white is unavailable.
- Ensure the cake is only slightly warm before poking holes, so it doesn’t crumble.
- For best results, use 9x13-inch pan as it allows jello to seep evenly into holes.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 30 mg
