Rainbow Poke Cake
Brighten up any celebration with this cheerful and colorful Rainbow Poke Cake! This festive dessert starts with a moist, fluffy white cake that’s infused with vibrant layers of strawberry, lime, and blue raspberry gelatin, creating a stunning rainbow effect in every slice. It's topped with a creamy whipped topping and finished with a sprinkle of rainbow sprinkles, making it as delightful to look at as it is to eat. Perfect for birthdays, parties, or just a fun baking project, this easy-to-make, crowd-pleasing cake requires just a few simple ingredients and is ready to dazzle after a few hours in the fridge. Each bite bursts with fruity flavors and nostalgia, making it the ultimate party dessert that’s both delicious and visually stunning!
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Recipe Information
Ingredients
- 1 box White cake mix
- 3 Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 1 3 oz box Strawberry-flavored gelatin
- 1 3 oz box Lime-flavored gelatin
- 1 3 oz box Blue raspberry-flavored gelatin
- 3 cups Boiling water
- 3 cups Cold water
- 8 oz Whipped topping
- 0.25 cup Sprinkles
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Prepare the white cake mix according to the package directions, combining the mix with eggs, vegetable oil, and water. Stir until smooth.
Pour the cake batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10-15 minutes. Then, using the handle of a wooden spoon or a straw, poke holes evenly across the surface of the cake (about 1 inch apart).
In three separate bowls, dissolve the strawberry, lime, and blue raspberry gelatin in 1 cup of boiling water each. Stir each until the gelatin has fully dissolved, then add 1 cup of cold water to each bowl.
Carefully pour each gelatin flavor into the poked holes of the cake, distributing the colors evenly across the surface for a rainbow effect.
Cover the cake with plastic wrap and refrigerate for at least 3 hours, allowing the gelatin to set and soak into the cake.
Once the cake is fully chilled, spread the whipped topping evenly over the top of the cake.
Decorate with rainbow sprinkles for added flair, then slice and serve!
Store any leftovers in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 25.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 60 mg | 1% | |
*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.
