Jell-O & Pudding Poke Cake {So Good!}
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Delicious Jell-O and Tapioca Pudding Poke Cake with Strawberry Jell-O. It’s refreshing, easy to make, and so delicious. Perfect for potlucks and patriotic holiday meals, like Memorial Day, Fourth of July, and Labor Day.
Jell-O and Pudding Poke Cake
Dessert Recipes like this one are born from throwing the kitchen sink into a recipe and coming up with a winner. However, this Strawberry Jell-O Pound Cake recipe, an individual recipe for Mini Cheesecakes , and this fun Pineapple Upside Down Cake in Foil Packet all come from classic recipes and are equally as delicious.
This was one of those…”Oh no, I said I would bring the dessert to the picnic.” kind of recipes. I had very little in my kitchen on Memorial Day and had to tap into my creative side with this one. With no whipped cream, I tried to make my own. I failed miserably. That’s when I saw the tapioca. Thank God for the little Minute box of tapioca pudding staring right at me. I think I found a staple dessert for potlucks and holiday meals.
Are you ready to make this recipe? Let’s make sure that you have everything you need…
Ingredients for Pudding Poke Cake
- 1 Egg White
- 6 Tbsp. Sugar Divided
- 3 Tbsp. Minute Tapioca
- 2 Cups of Milk
- 1 Egg Yolk
- 1 tsp. Vanilla
- 1 Butter Loaf Cake or Angel Pound Cake – Cut into large cubes
- 1 Small Container of Strawberry Jello
- 1 Hot Cup of Water
- 1 Cold Cup of Water
- Fresh Strawberries – Sliced in Half
- Fresh Blueberries
- Optional – Whipped Cream
How to Make Jell-O Pudding Poke Cake
- Using the first six ingredients, follow the directions on the Minute Tapioca Box to make tapioca.
- Refrigerate the tapioca
- Place the cubes of butter loaf cake into a deep 9×12 serving pan
- Using a wooden skewer or something similar – Poke holes in the pieces of butter loaf cake.
- Using the hot and cold water…prepare the cherry jello as the directions on the package state
- Pour the jello into the holes of the loaf cake and over parts of the cake.
- Place in the refrigerator to allow the jello to set up (about 30 minutes)
- When you are ready to serve the cake, spread the tapioca over the top of the loaf cake, and spread the strawberries and blueberries on the cake
What to Serve with Jell-O pudding poke cake
Serve with whipped cream
Serving Size
Yield: serves 12
Jell-O & Pudding Poke Cake {So Good!}
Ingredients
- 1 Egg White
- 6 Tbsp. Sugar Divided
- 3 Tbsp. Minute Tapioca
- 2 Cups Milk
- 1 Egg Yolk
- 1 tsp. Vanilla
- 1 Butter Loaf Cake or Angel Pound Cake – Cut into large cubes
- 3 oz. Strawberry Jello
- 1 cup Hot Water
- 1 cup Cold Water
- 2 cups Fresh Strawberries – Sliced in Half
- 1 cup Fresh Blueberries
- Optional – Whipped Cream
Instructions
- Using an electric mixer, beat egg white in medium bowl until it becomes foamy
- Gradually add 3 Tbsp. sugar. Continue beating eggs until soft peaks form
- In a medium saucepan mix tapioca, 3 Tbsp. sugar, milk, and egg yolk. Let the mixture stand for 5 minutes
- Cook mixture on medium heat until the tapioca comes to a full boil
- Remove from heat and fold in egg white mixture
- Refrigerate the tapioca
- Place the cubes of butter loaf cake into a deep 9×12 serving pan
- Using a wooden skewer, or something similar – Poke holes in the pieces of butter loaf cake
- Using the hot, and cold water…prepare the cherry jello as the directions on the package state
- Pour the jello into the holes of the loaf cake, and over parts of the cake
- Place in the refrigerator to allow the jello to set up (about 30 minutes)
- When you are ready to serve the cake, spread the tapioca over the top of the loaf cake, and spread the strawberries, and blueberries on the cake
- Serve with whipped cream Yield: serves 12
Notes
- Notes: Allow extra time for refrigeration of ingredients
Nutrition
~Melissa – KidFriendlyThingsToDo.com
