Reviewed: Jul. 21, 2007

This is the cake we ate every summer at July fourth. We love it! Can also be served with fresh berries. Or bake the cake in a 13X9 pan and use strawberries and blueberries to decorate into a US flag. Thank you for a great reminder.

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NADO2003

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Reviewed: Jun. 18, 2007

Loved it. Used lemon jello and then garnished with lemon zest and mint leaves. Never knew a cake could be so refreshing!

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: May 31, 2007

Try this: mix one (4 serving size) instant pudding with one cup of milk. Fold it with the whip topping before frosting. I used lemon jello and lemon pudding. It made a cake eater out of my cake avoiding husband. IT's excellent!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: May 26, 2007

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.

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Love To Cook

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Reviewed: Mar. 20, 2007

this was very tasty, I used strawberry jello, put strawberries in between the two layers and served with sliced strawberries, however I think I will skip the whole layer thing and do it in a 9x13 pan next time seems like it would be much easier

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Nov. 10, 2006

I make this all the time. Everyone loves it. I get compliments all the time when I bring this to parties.

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skye

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2006

I have been looking for this recipe for years. My grandmother used to make it for us kids at Christmas. While I still love it, I cannot say that everyone else in my family loved it as much. Will still give it 5 stars though!

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bowhead

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

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Reviewed: Sep. 14, 2006

I really love poke cakes. I used strawberry and lime jello because that;s what I had on hand. Next time I'm going to steer away from lime jello though, it was a little tangy for my tastes.

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johnnabonna

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 6, 2006

This was super easy and a big hit at my daughter's potluck dinner for school. I didn't even have any left to bring home.

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Ami

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 18, 2006

This recipe is great. However, I wasn't sure if I was suppose to let the dissolved jello cool before I spooned it over the cakes...I ended up just spooning it on right away, without letting it cool, and it seemed to work fine but I wonder how everyone else has done it and whether one way is better than the other? Also, I think next time I would use two containers of whipped topping so I could make a really thick inside layer between the two cakes.

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RUTHCWTHOMPSON

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Reviewed: Jul. 9, 2006

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!

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COOKINMOMMY1

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Mason, Ohio, USA

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Reviewed: Dec. 1, 2005

Like one review said, this is a great base recipe. I think that regardless of which kind of cake you use and which type of jello you choose, this recipe is a great one. My family loves it.

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mrsemmy

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Reviewed: Nov. 1, 2005

This was so easy, I baked my own double sponge recipe and followed the recipe, I used fresh whipped cream (I live in Australia and have no idea what frozen whipped topping is). My family ate half and the remainder went to my aging neighbours - they loved it. They have dentures and proudly declared that this was the best cake that they have ever eaten as they did not require their teeth to be in!! Thank you Karin from my family and Ken and Esme next door.

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 20, 2005

This is a great base recipe. The variations on this are seemingly endless. I've used different cake flavors, different jello flavors, and even pudding instead of jello. The kids in my family enjoy these cakes, and even the adults can be seen sneaking seconds. Play around with this...if nothing else, the kids will love it!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Jul. 11, 2005

This was a good cake! I used lemon flavored jello and not only did it taste good, but it also looked pretty with the yellow stripes running throughout the cake. This is an easy cake to make...and very very good. I will keep this recipe and make it again!

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DANAS87

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Reviewed: Jun. 5, 2005

This is all right...wouldn't make again though. The jello made it too sweet.

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SHELLMRTN

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 2, 2005

For me...it was just all right.

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Mar. 21, 2005

Besides that I am an obvious Jello fan, I liked this cake (which I first saw on the jello.com website - an amazing site by the way) because it it easy and fun to make and the kids love it. We made one at Christmas that was red and green jelloed and then made some small Jello jigglers of gingerbread men and Christmas trees and such to decorate the top. It was moist and the frosting wasn't so sickening sweet that it prevented you from having an extra slice without feeling ill. Like I said - it's a fun cake - have the kids help make it!

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JELLOMAN

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Reviewed: Jan. 19, 2005

I made a triple-lemon cake using this recipe's main idea ... I baked a box-mix lemon cake in two 8" round pans and cooled. While cooling I made a package of lemon pudding, using the pie-filling instructions on the box, and refrigerated. When the cakes cooled out of the oven, I added the lemon jello per the instructions of this recipe, and allowed to cool in the fridge. To finish it off, I used the lemon pudding as the middle layer, and made my own white wedding cake frosting with a hint of lemon to top it off. If you like lemon you will LOVE this cake - lemony perfection!! ;) This would probably be quite yummy using cool whip for a top if you don't want to make a frosting. ;)

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