Simple Christmas Jello Poke Cake
A festive dessert featuring a light cake base infused with strawberry and lime jello, perfect for holiday gatherings.
Ingredients
For the Cake Base
- 1 box Duncan Hines white cake mix Can substitute another brand of white cake mix.
- 3 large eggs (room temperature) Use room temperature for better mixing.
- 1 cup whole milk Can use almond or coconut milk for dairy-free.
- 1/2 cup vegetable oil Can substitute canola or melted coconut oil.
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt Divided between mixes.
For the Gelatin Sauce
- 1.5 oz strawberry gelatin
- 1.5 oz lime gelatin
- 1 cup boiling water
To Serve
- 8 oz whipped topping (thawed)
- 1/4 cup festive holiday sprinkles For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, milk, oil, vanilla extract, and salt. Mix on medium speed for about 2 minutes until smooth.
Baking the Cake
- Pour the batter into the prepared baking pan and bake for 28-30 minutes.
- Allow the cake to cool for 15-20 minutes.
Poking and Preparing Gelatin
- Poke holes all over the top using a wooden spoon handle or a drinking straw.
- Dissolve the strawberry gelatin and lime gelatin separately in 1 cup of boiling water.
Gelatin Application
- Pour the strawberry gelatin over one half of the cake and the lime gelatin over the other half.
Chilling and Serving
- Refrigerate the cake for at least 2 hours, or until the gelatin is fully set.
- Spread the whipped topping evenly over the cake and sprinkle with festive holiday sprinkles.
Notes
Can be made a day in advance. Store in the refrigerator for up to 4 days. Serve chilled for the best texture and flavor experience.