This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Poke Cake II

Read Reviews (77)

"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." — Karin Christian

Ingredients Edit and Save

Watch video tips and tricks

David’s Yellow Cake

Pineapple Upside-Down Cake V

Gluten-Free Red Velvet Cake

Red Velvet Cake I

Pistachio Cake III

Dannon Blueberry Coffee Cake

Simple White Cake

Tiramisu Layer Cake

How to Prep Cake Pans

Original recipe makes 1 -8 or 9 inch layer cake Change Servings

2 (8 or 9 inch) white cake layers, baked and cooled
2 (3 ounce) packages fruit flavored Jell-O® mix

2 cups boiling water
3 1/2 cups frozen whipped topping, thawed

Check All Add to Shopping List

Directions

Place cake layers, top side up in two clean 8 or 9 inch round cake pans. Prick each cake with a utility fork at 1/2 inch intervals.
Dissolve gelatin in boiling water. Carefully spoon dissolved gelatin over cake layers. Chill cakes for 3 to 4 hours.
Dip one cake pan in warm water for 10 seconds, then unmold onto a serving plate. Top with about 1 cup of the whipped topping. Dip the other cake pan in warm water for 10 seconds and unmold second cake layer, placing carefully on top of the first cake layer. Frost top and sides with the remaining whipped topping. Chill.

Kitchen-Friendly View

ADVERTISE WITH US

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!

—COOKINMOMMY1

See full review »

Most Helpful Critical Review

Jun 05, 2005

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

—SHELLMRTN

See full review »

98 Ratings

See other versions of this recipe!

May 13, 2003

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.

—SPAZZ41

See full review »

Jan 26, 2004

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).

—Rebekah

See full review »

Nov 01, 2003

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?

—SDZ1017

See full review »

Jan 11, 2010

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!

—NomNomDelicious

See full review »

Aug 08, 2011

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!

—CUBFAN71

See full review »

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.

—Love To Cook

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Poke Cake I

Pudding Poke Cake

Luscious Lemon Poke Cake

Lemon Poke Cake I

Poke Cake III

Coconut Poke Cake

Chocolate Poke Cake

Lemon Poke Cake II

Pineapple Poke Cake

Lemon Pudding Poke Cake

ADVERTISE WITH US

Nutrition

Calories
651 kcal
33%

Carbohydrates
102.4 g
33%

Cholesterol
3 mg
< 1%

Fat
23.9 g
37%

Fiber
1.2 g
5%

Protein
9.4 g
19%

Sodium
526 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Poke Cake II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 651
Calories from Fat: 215

% Daily Value *
Total Fat 23.9g 37 %
Saturated Fat 9.6g 48 %
Cholesterol 3mg < 1 %
Sodium 526mg 21 %
Potassium 146mg 4 %
Total Carbohydrates 102.4g 33 %
Dietary Fiber 1.2g 5 %
Protein 9.4g 19 %
** Sugars 57.5g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 24 %
Iron 23 %
Thiamin 28 %
Niacin 31 %
Vitamin B6 2 %
Magnesium 7 %
Folate 31 %

* 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.