Recipe by Karin Christian
"This is a white cake, that you poke holes in and pour warm fruit flavored gelatin over it and chill. It has a whipped topping frosting."
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2 (8 or 9 inch)
white cake layers, baked and cooled
2 (3 ounce) packages
fruit flavored Jell-O® mix
3 1/2 cups
frozen whipped topping, thawed
So perfect for a hot summer's day!! You can make this cake ultra-low sugar/fat by using the cake mix and using only ONE CAN of DIET SPRITE or DIET 7-UP for the liquid. That's right - nothing but the cake mix and a can of soda. Mix them up and bake the cake as directed. Use sugar-free jello and fat-free whipped topping. Top with fruit. I use white cake and orange-flavored gelatin topped with mandarin oranges and fresh mint sprigs. You'd NEVER know this was so light!
This is all right...wouldn't make again though. The jello made it too sweet.
This is even easier in a 13X9 pan. I also use thawed strawberries and mix them with the whip cream. It makes presentation more elaborate, and it's good too.
I absolutely love pokecake. My family has been making this for years, and I looked up the recipe to make it for my friends one day (who were doubtful anything with jello poured on top of it could be good). I've had many requests for it since! I usually make it in a 13x9 pan, though I have made cupcakes, too. (Use the plain aluminum cupcake liners.) The nice thing about poke cupcakes is that you can also coordinate the jello color to the holiday (orange-flavored and dark berry for Halloween, lime and strawberry for Christmas, etc).
Used this recipe to make cupcakes! I put less batter into the cupcake cup than I normally would so it would make small, flat cupcakes. When I was making the holes for the jell-o, I stuck a small fork into each cupcake about four time and wiggled it around before pulling it out so the holes would be big enough. Then I just spooned the jell-o individually on to each cupcake using a regular old tablespoon until all of the jell-o was gone. They turned out great with a dollop of whipped cream and garnished with some silver sprinkles and pomegranate seeds!
My Grandmother used to make this when I was young! Here is her recipe:
1 cake mix (we use yellow cake)
bake cake normal & cool to luke warm, then poke holes with fork, making sure to go all the way to the bottom of the pan
2 (3oz) jello or 1 large jello (we use strawberry and sugar free works well too)
mix with 1.5 cups boiling water and 1.5 cups of flavored soda (strawberry to match the jello flavor) stir well and cool...pour slowly over the top of cake, don't worry about over saturation...and refrigerate
FROSTING: One small box of instant vanilla pudding (french vanilla adds an extra touch), 1.5 cups of cold milk and whip until firm...then fold in 4-5 oz of cool whip...
top the cake and refrigerate until serving
my mom uses different combinations...yellow cake with lemon/lime jello and sprite...or chocolate cake with cherry jello and wild cherry pop, the combinations are endless! Enjoy!
This was by far the BEST cake I have ever made for a birthday cake for my family. Absolutely delicious and mouthwatering- more moist than ANY storebought cake! Instead of the usual oil/eggs, I added 1/4 C applesauce and 4 egg whites, you would never be able to tell the difference because the gelatin made it sooo moist! (even used sugar-free gelatin and lite whipped topping.. my little secret!!)I'm sure it would be just as delectable with the full fat ingredients--but if you can save a few calories with this low fat alteration, why not?
This recipe is very good and easy to make. I have made it with the white cake mix and strawberry jello and it was excellent. Also, I just made this with a chocolate cake mix and black cherry jello. It tasted like a black forest cake, very delicious. I plan to try it with a coconut cake and lime jello. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Poke Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 215
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