Description
This festive Christmas Poke Cake features a moist white cake infused with alternating layers of strawberry and lime jello, topped with creamy vanilla pudding and whipped topping, and finished with colorful red and green sprinkles. Perfect for holiday celebrations, this dessert is both visually striking and deliciously refreshing.
Ingredients
Scale
For the Cake
- 1 (15 oz) box white cake mix
- Ingredients called for on cake mix box (usually eggs, oil, water) approximately 3 eggs, 1/3 cup oil, 1 cup water
For the Jello
- 1 (6 oz) box strawberry jello
- 1 (6 oz) box lime jello
- 2 cups boiling water
For the Topping
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup milk
- 1 (8 oz) container frozen whipped topping, thawed
- Red and green sprinkles or decorations
Instructions
- Preheat and Prepare: Preheat the oven to 350°F or the temperature directed on the cake mix box. Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
- Mix and Bake Cake: In a mixing bowl, combine the white cake mix with all ingredients required on the package (typically eggs, oil, and water). Pour the batter into the prepared baking dish and bake according to package directions, usually about 30 minutes, or until a toothpick inserted comes out clean.
- Cool and Poke Holes: Remove the cake from the oven and allow it to cool for 15 minutes. Then, using a fork or the handle end of a wooden spoon, poke holes approximately every inch across the surface of the cake. Let the cake cool further while preparing the jello.
- Prepare Jello Mixtures: In two separate bowls, dissolve each box of jello (strawberry and lime) in 1 cup of boiling water, stirring until fully dissolved.
- Pour Jello Over Cake: Alternately pour the strawberry and lime jello in rows over the cake, making sure to fill the holes with the jello so it sinks in. You will likely not use all the jello. Refrigerate the cake for about 15 minutes to set the jello.
- Prepare Topping: Whisk the instant vanilla pudding mix with 1 cup of milk until it begins to thicken. Gently fold in the thawed whipped topping until well combined.
- Top and Chill: Spread the pudding-whipped topping mixture evenly over the chilled cake. Return the cake to the refrigerator and chill for an additional 2 hours to allow flavors to meld and set completely.
- Serve: Just before serving, decorate the cake with red and green sprinkles or other festive decorations. Slice and enjoy your Christmas Poke Cake!
Notes
- For best results, ensure cake is fully cooled before poking holes to prevent breaking.
- Use a large fork or wooden spoon handle for consistent hole size and spacing.
- If you prefer, substitute cream cheese frosting for the pudding topping for a tangier finish.
- Red and green gelatin powders add a festive look but any complementary colors can be used.
- If the cake does not absorb the jello well, gently press the jello into holes with a spoon.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
