Holiday Poke Cake
Celebrate the season with this festive and easy-to-make Holiday Poke Cake—an irresistible dessert that’s sure to brighten your holiday table! Featuring a base of fluffy white cake infused with vibrant red and green gelatin, this colorful treat is as fun to make as it is to eat. The cake's moist texture comes from the gelatin seeping into the poked holes, creating a beautiful marbled effect when sliced. Topped with a generous layer of whipped topping and sprinkled with cheerful holiday decorations, it's a crowd-pleasing dessert perfect for parties, potlucks, or family gatherings. Quick to prepare in just 20 minutes and chilled to perfection, this make-ahead dessert is a no-fuss way to impress guests with its dazzling presentation and delightful flavors. Perfectly suited for the festive season, this Holiday Poke Cake is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 1 box Boxed white cake mix
- 3 large Eggs
- 1.25 cups Water
- 0.5 cups Vegetable oil
- 3 ounces Red gelatin mix (strawberry or cherry)
- 3 ounces Green gelatin mix (lime)
- 2 cups Boiling water
- 1 cup Cold water
- 16 ounces Whipped topping (thawed)
- 0.25 cups Holiday sprinkles
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or pan.
Prepare the white cake mix according to the package instructions using the eggs, water, and vegetable oil. Pour the batter into the prepared pan and spread it evenly.
Bake the cake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Once the cake has cooled, use the handle of a wooden spoon or a large fork to poke holes all over the surface of the cake, spacing the holes about 1 inch apart.
In separate bowls, dissolve the red and green gelatin mixes in 1 cup of boiling water each. Stir the mixtures until the gelatin is completely dissolved, then add 1/2 cup of cold water to each bowl.
Carefully spoon the red gelatin mixture over half of the cake, ensuring it seeps into the holes. Repeat with the green gelatin mixture on the other half of the cake.
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or until the gelatin is set and the cake is chilled.
Spread the whipped topping evenly over the top of the cake, creating a smooth layer. Decorate with holiday sprinkles for a festive touch.
Slice and serve chilled. Keep any leftovers stored in the refrigerator.
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3912 mg | 170% | |
| Total Carbohydrate | 647.3 g | 235% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 389.6 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 715 mg | 55% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
