Jello Poke Cake
This jello poke cake is a vibrant, moist dessert that combines a soft yellow cake with a colorful layer of flavored gelatin and creamy pudding. Perfect for potlucks, birthdays, or any party dessert, it’s an easy poke cake that delivers eye-catching results with minimal effort.
Prep
1 hr 45 min
Cook
30 min
Total
2 hr 15 min
Servings
12 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here 9×13 Cake Pan Bakes the cake and keeps it covered while the Jello cake chills. Check price on Amazon
- Offset Spatula Spreads the pudding and whipped topping evenly over the cake. Check price on Amazon
- Wire Whisk Whisks the instant pudding and cold milk until thickened. Check price on Amazon
Instructions
- 1
Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking dish with nonstick spray. Mix the cake batter according to package directions and pour into the dish. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
- 2
Use the handle of a wooden spoon or a fork to poke holes evenly across the entire cake, about 1 inch apart. The holes should go nearly to the bottom but not all the way through.
- 3
Dissolve the gelatin in 1 cup boiling water, stirring for 2 minutes until completely dissolved. Pour slowly over the cake, letting it seep into the holes. Chill for at least 1 hour in the refrigerator.
- 4
While the cake chills, whisk together the instant pudding and cold milk for 2 minutes until thickened. Spoon evenly over the set Jello layer. Return to the fridge for 30 minutes to firm up.
- 5
Spread whipped topping over the pudding layer. Garnish with fresh berries if desired. Slice and serve chilled.
Used in this recipe: 9×13 Cake Pan Offset Spatula Wire Whisk (Amazon, affiliate links)
Nutrition (per serving)
250 kcal
Calories
Jello poke cake is a yellow cake-mix cake soaked with flavored gelatin, then topped with instant vanilla pudding and whipped topping. Poking holes lets the gelatin run through the cake and leaves bright, fruity streaks in every slice. It uses pantry ingredients, serves 12 from one 9×13-inch pan, and needs time to chill, which makes it a good cake for potlucks and birthdays.
Ingredients
Cake
- 1 box yellow cake mix
- 3 large eggs, 1/2 cup vegetable oil and 1 cup water (the usual box add-ins; use the amounts on your box if they differ)
- 1 teaspoon vanilla extract
Jello Layer
- 1 (3 oz) package flavored gelatin (strawberry, cherry, or your choice)
- 1 cup boiling water
Pudding Layer
- 1 (3.4 oz) package instant vanilla pudding
- 1 cup cold milk
Topping
- 1 cup whipped topping or whipped cream
- Optional: fresh berries for garnish
Baking, Poking and Layering the Cake
Bake the cake: Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking dish with nonstick spray. Mix the cake batter according to package directions and pour into the dish. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
Poke the cake: Use the handle of a wooden spoon or a fork to poke holes evenly across the entire cake, about 1 inch apart. The holes should go nearly to the bottom but not all the way through.
Add the Jello: Dissolve the gelatin in 1 cup boiling water, stirring for 2 minutes until completely dissolved. Pour slowly over the cake, letting it seep into the holes. Chill for at least 1 hour in the refrigerator.
Prepare the pudding layer: While the cake chills, whisk together the instant pudding and cold milk for 2 minutes until thickened. Spoon evenly over the set Jello layer. Return to the fridge for 30 minutes to firm up.
Top and serve: Spread whipped topping over the pudding layer. Garnish with fresh berries if desired. Slice and serve chilled.
Why the Jello Soaks In (and What Makes It Sit on Top)
The holes act as channels: the liquid gelatin runs into the cake before it sets, coloring the interior and adding fruity flavor to each slice. Pour while the cake is still slightly warm, since a fully cold cake absorbs less. Make the holes wide enough with the handle of a wooden spoon. If they are too small, the Jello sits on top instead of soaking in. Poke evenly, about 1 inch apart, so every bite gets some.
- Pudding sliding off: Give the Jello at least 1 hour to set fully before you add the pudding, or the layers can run together.
- Strong color contrast: Fruity flavors like strawberry or raspberry show up best against yellow cake.
Cake Mix, Pudding and Jello Swaps
- Pudding: Chocolate or cream cheese pudding instead of vanilla gives a richer flavor, so expect a heavier, less fruity cake.
- Cake mix: White or chocolate mix pairs with different Jello flavors. A chocolate cake with cherry gelatin is one pairing to try.
- Add-ins: Mini chocolate chips or chopped nuts in the pudding layer add texture.
- Another poke cake: If you like this method, try the Boston cream poke cake, another poke cake with a different flavor.
Making Jello Poke Cake Ahead and Storing It
This cake is best made a day ahead, because it needs the chill time to firm up. Cover it and keep it in the refrigerator, since the pudding and whipped topping are perishable. Refrigerate leftovers within 2 hours of serving and eat them within 3–4 days. Don’t leave it out for hours on a potluck table; set out slices or keep it on ice.
Serving Jello Poke Cake for a Party
- Serve it cold, straight from the fridge, for summer gatherings.
- Top slices with fresh berries or a drizzle of chocolate syrup.
- For themed parties, match the gelatin color to your decorations, or set it beside a strawberry icebox cake for a two-dessert spread.
- For another cake-mix shortcut, try the cotton candy cake mix hack.
