Jello Poke Cake

This super moist Jello poke cake is an old fashioned dessert that can be made with any flavor of Jello. This colorful cake is perfect for entertaining!

Prep Time: 20

Cook Time: 25

Chill time:: 1

Total Time: 1 45

Servings:

Ingredients

1 (15-ounce) box super moist French vanilla cake mix , plus ingredients listed on box
1 (3-ounce) box Jello , any flavor (I used strawberry)
1 cup hot water
¾ cup cold water
2-3 cups homemade whipped cream , or Cool Whip
Fresh berries , for topping

Instructions

Make cake and poke holes. Make the cake mix (and additional ingredients needed) according to package directions. Bake according to the package instructions. Remove the oven and let cool slightly. Using a meat fork or a butter knife, poke holes all over the top of the cake.
Poke cake with jello. In a large bowl, stir together 1 3 ounce box Jello and 1 cup hot water 2 minutes, or until completely dissolved. Stir in 3/4 cup cold water 1 minute more. Pour mixture evenly over cake. Chill at least 1 hour.
Spread whipped cream on top. Once the cake is completely cooled, spread 2-3 cups whipped cream evenly over the top.
Store in the refrigerator until serving. Top with fresh berries just before slicing.

Notes

Variations: You can use any flavor of jello for this recipe. Some of our favorites are strawberry, raspberry, blue raspberry and orange.

Cake mix: I used a box of cake mix for convenience, but you can absolutely make your own homemade vanilla cake mix from scratch.

Frosting: My preference for frosting is whipped cream, but cool whip tastes great too. Both are light and airy!

Let cool: Make sure the cake is completely cool before adding the whipped topping (or else it will melt).

Decorations: Decorate with fresh fruit, sprinkles or leave plain with just the topping.

Make ahead: This is the perfect make-ahead dessert. Feel free to make it the day before and let it chill in the fridge overnight.

Storage: Cover any leftovers with plastic wrap or store in an airtight container in the fridge up to 3 days.

Freezing: I'd recommend freezing without the whipped topping. Simply wrap with plastic wrap then place in a freezer bag or container. Store in freezer for up to 1 month. Then when ready to enjoy, thaw and top with whipped cream or cool whip.

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