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Pop Cake


"This variation of the poke cake uses raspberry gelatin and lemon-lime soda to make it extra moist. Serve it straight from the fridge."
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5 h 5 m servings 361 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)


  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 63.9g
  • 21%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork.
  2. Make gelatin with boiling water, then stir in lemon-lime soda. Pour hot mixture over cake. Cool cake completely, then refrigerate for at least 4 hours before frosting.
  3. Beat together instant pudding and milk until thick, then pour over cake. Frost cake with whipped topping. Keep cake refrigerated until ready to serve.

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Read all reviews 15
  1. 19 Ratings

Most helpful positive review

My family has had this cake for YEARS at every holiday or other get-together in the summer! You can use any variation you want! I cut some of the milk to make the topping a bit thicker, and I ...

Most helpful critical review

After reading all the reviews I had high hopes. I just didnt care for this at all. Not one of the ten people that tried this aste an entire piece.

Most helpful
Most positive
Least positive

My family has had this cake for YEARS at every holiday or other get-together in the summer! You can use any variation you want! I cut some of the milk to make the topping a bit thicker, and I ...

This cake is so versatile. I change anyone of 2 or 3 all 4 of these ingredients (cake, soda pop, jello, pudding) and have a totally different cake, depending on what occasion I need a desert! ...

I needed a cake for an office luncheon and I chose this one based on all the great reviews. It was gobbled up in no time. Everyone raved! I let the jello mixture get cold (but not jelled) befo...

Delicious! I had my doubts about using the big box of jello but it turned out great. Meant to take a picture but it was eaten before I had a chance. Next time!

This is a very versatile cake. I think it is great for kids, but not for adults with developed palates. It would be a great summer treat for everyone. I made it for superbowl makingit in Chica...

I used a yellow cake mix and orange Jello. The "frosting" only needed one cup of milk--two would have made it too runny. I topped the cake with drained mandarin oranges. Not for adults--psh. Thi...

GREAT versatile recipe. This is most requested recipe this summer. I have made it with several different flavors of jello and they were all great. Fun recipe!

MARVELOUS!!! I made this for Valentines and my husband and I ate this whole cake in just a few days. It was moist and full of flavor. Can't wait to make it again!!

What isn’t to love about cold, refrigerated Jell-O® cake? This recipe has been sitting, faceless, since July 2004. I am happy that I was able to add a face. I made a half batch of this cake a...