This Jell-O poke cake recipe calls for convenient ingredients and it comes together quickly – there’s a reason this simple and colorful dessert has stood the test of time.
Jell-O Poke Cake Ingredients
These are the ingredients you’ll need to add to your grocery list to make this old-fashioned Jell-O poke cake recipe:
- Cake mix: This easy recipe starts with a package of yellow cake mix.
- Water: You’ll need a cup of water for the cake mix, ¼ cup of cold water to soften the gelatin, and a cup of boiling water to dissolve the granules.
- Eggs: Three large acts lend moisture to the cake batter and help bind the ingredients together.
- Oil: A neutral oil, such as vegetable oil, adds moisture without imparting flavor.
- Gelatin: This recipe calls for a package of strawberry-flavored gelatin, but you can use whatever flavor you prefer.
- Whipped topping: A container of whipped topping is the perfect finishing touch.
Test Kitchen Tips
“Poke cakes are not intimidating and they’re just a whole lot of fun,” says culinary producer and test kitchen expert Nicole McLaughlin. Here are some of her best poke cake tips:
- Nicole uses a wooden skewer instead of a fork to poke holes in the cake, as the holes need to be slightly far apart to create a “swirly tie-dyed effect.”
- Not a strawberry fan? No worries! You can easily customize this recipe to suit your taste, according to Nicole. She suggests trying a pineapple poke cake or custard-based poke cake.
- While the cake will start to set up in the fridge after about one hour, Nicole recommends chilling it for longer. Better? Four to six hours. Best? Overnight.
![a slice of strawberry jello poke cake topped with whipped cream and a fresh strawberry](https://www.allrecipes.com/thmb/_mRG8o4yrBiUUkVslObB9IQVlkM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/jello-poke-cake-allrecipes-video-4x3-c0775273a8534498aaa5244665803a87.jpg)
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How to Make Jell-O Poke Cake
You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make this vintage Jell-O poke cake:
- Make the cake batter, pour it into the prepared pan, and bake in the preheated oven.
- Soften the gelatin, then stir in boiling water until the granules are dissolved.
- Poke holes over the cake and pour gelatin into the holes.
- Refrigerate until set, then spread the topping over the cake.
How to Store Jell-O Poke Cake
Store the Jell-O poke cake, tightly covered with storage wrap or foil, in the refrigerator for up to three days.
Editorial contributions by Corey Williams
Ingredients
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1 (15.25 ounce) package yellow cake mix
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1 cup water
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3 large eggs
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⅓ cup vegetable oil
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¼ cup cold water
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1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O)
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1 cup boiling water
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1 (8 ounce) container whipped topping (such as Cool Whip)
Directions
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Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C), and grease a 9x13-inch baking pan.
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Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
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Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
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Poke holes all over the cake using a fork; pour gelatin mix into the holes. Refrigerate cake until gelatin is set, about 1 hour or up to 6 hours.
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Spread whipped topping over cake.
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Enjoy!
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Nutrition Facts (per serving)
310 | Calories |
16g | Fat |
39g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 310 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 6g | 30% |
Cholesterol 42mg | 14% |
Sodium 286mg | 12% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 0g | 1% |
Total Sugars 26g | |
Protein 4g | 8% |
Vitamin C 0mg | 0% |
Calcium 56mg | 4% |
Iron 1mg | 4% |
Potassium 48mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.