Description
This festive Christmas Poke Cake features a moist white cake infused with red and green gelatin, creating vibrant pockets of flavor perfect for holiday celebrations. Topped with whipped cream and optional festive sprinkles or crushed peppermint, it’s a cheerful and delicious dessert that’s easy to make and sure to impress.
Ingredients
Scale
Cake Ingredients
- 1 box white cake mix (plus ingredients listed on box: usually egg whites, water, and oil)
Gelatin Mixture
- 1 (3-ounce) box red gelatin (cherry or strawberry)
- 1 (3-ounce) box green gelatin (lime)
- 2 cups boiling water (divided)
- 1 cup cold water (divided)
Topping
- 1 (8-ounce) container whipped topping (thawed)
- Holiday sprinkles or crushed peppermint (optional)
Instructions
- Prepare and Bake Cake: Preheat the oven to 350°F. Prepare the cake batter according to the package instructions, typically mixing the cake mix with egg whites, water, and oil. Pour the batter into a greased 9×13-inch baking pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes.
- Poke Holes in Cake: Use the handle of a wooden spoon to poke holes evenly all over the surface of the warm cake, creating pockets for the gelatin.
- Prepare Gelatin: In two separate bowls, dissolve each 3-ounce box of gelatin in 1 cup boiling water. Stir until completely dissolved. Add 1/2 cup cold water to each bowl and mix gently.
- Add Gelatin to Cake: Carefully spoon or pour the red gelatin into half of the holes and the green gelatin into the other half, ensuring the gelatin fills the holes without overflowing.
- Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 4 hours or until the gelatin is fully set and the cake is chilled.
- Add Whipped Topping: Spread the thawed whipped topping evenly over the top of the chilled cake.
- Garnish and Serve: Decorate with holiday sprinkles or crushed peppermint if desired. Slice and serve chilled for best flavor and texture.
Notes
- For an extra festive touch, pipe colored whipped cream on top or add candy canes as decoration.
- This cake can be made ahead of time and stored covered in the refrigerator for up to 3 days.
- Use egg whites instead of whole eggs to keep the cake light and to match the original instructions on the box.
- To avoid gelatin runoff, ensure the cake is fully cooled before poking holes and adding gelatin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
