Jello Poke cake is an easy and refreshing cake for summer. Use any flavor of Jello and top with the berry of your choosing. This recipe uses strawberry Jello and fresh berries for a delicious Strawberry Jello Poke Cake Recipe.
Strawberry Jello Poke Cake
This is such a festive cake for summer. If you add blueberries to the top, you’ll have a great Fourth of July Themed Cake for your picnic.
Another great flavor for this easy poke cake recipe would be Cherry. Cherry would lend a darker red to the cake for a better contrast, too.
With a cream cheese whipped topping, this cake is pretty irresistible.
Be sure to hide your cake until your picnic or dinner. My teenage son swiped all of the leftovers from this cake. Any hope that I had for better pictures was gone. Luckily it’s easy to make. I’ll try to make this one more time this summer for my chance at a great photo.
What do you use to poke holes in a cake?
- Most people use a wooden skewer to poke a cake. You can use anything that is round and clean like a – lollipop stick, straw, or even a fork
Does Jello Poke Cake need to be refrigerated?
- It is best to refrigerate Jello Poke Cake – Cover and refrigerate for up to 3 days
Can you freeze Poke Cake?
- You can freeze Jello Poke Cake, but it is best to freeze it before adding any topping. Let the cake thaw in the refrigerator for 24 hours. Add topping after it has thawed and serve.
How do you make a Jello Poke Cake from Scratch?
- Bake a classic white cake
- Once it has cooled, using a wooden skewer, poke holes in the cake – about 1 inch apart
- Prepare Jello with boiling water – stir to allow Jello powder to dissolve
- Pour jello mixture into poked holes
- Cover and Refrigerate for 30 minutes
- Make whipped topping
- Spread whipped topping over cake
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Here’s the recipe for you
Strawberry Jell-o Poke Cake Recipe {Easy}
Ingredients
- 1 white cake mix I used Betty Crocker Moist White Cake. Adjust your oil, water, and egg amount to your specific cake mix
- 1 cup water
- ½ cup oil vegetable
- 3 large eggs
- 1 & ½ cups boiling water
- 3 oz. Strawberry Jell-O
- 8 oz. cream cheese – regular or neufchatel (1/3 less fat)
- 2 cups whipped topping
- 4 cups fresh strawberries – coarsely chopped
Instructions
- Prepare the cake in a 9 x 13 inch greased pan and let cool
- Poke holes in cake – about 1 inch apart – staying within 1 inch of the edges
- Prepare Jello by dissolving Jello packet into the hot water – stir until dissolved
- Pour Jello into the holes of the cake (don’t worry if you get it outside of the poked holes. Just try to avoid covering the entire cake)
- Cover and refrigerate for 30 minutes
- Prepare frosting by mixing the cream cheese and whipped topping until fluffy
- Top with fresh strawberries
- Cover and Refrigerate for 2 hours or overnight
Notes
- Try not to saturate the entire cake with the Jello. Leaving portions without Jello will give you the contrast of the white cake and colored Jell-O
- Feel free to substitute any Jello flavor and any berry
