Description
This Christmas Poke Cake is a festive and colorful dessert that’s perfect for holiday gatherings. With layers of white cake infused with red and green gelatin, topped with whipped cream and sprinkles, it’s a visually stunning and delicious treat.
Ingredients
Scale
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
For the Gelatin Layers:
- 1 (3-ounce) box red gelatin (cherry or strawberry)
- 1 (3-ounce) box green gelatin (lime)
- 2 cups boiling water (1 cup for each gelatin)
For Topping:
- 1 (8-ounce) tub whipped topping (such as Cool Whip)
- Red and green sprinkles for garnish
Instructions
- Prepare the White Cake: Prepare the white cake mix according to package instructions in a 9×13-inch baking dish. Bake and let cool for 15–20 minutes.
- Poke Holes: Using the handle of a wooden spoon or a straw, poke holes all over the cake, about 1 inch apart.
- Prepare Gelatin: In two separate bowls, dissolve each gelatin flavor in 1 cup of boiling water. Stir until completely dissolved. Spoon the red gelatin over half of the cake and the green gelatin over the other half, allowing it to seep into the holes.
- Chill and Top: Cover and refrigerate the cake for at least 2 hours. Spread whipped topping evenly over the top. Garnish with red and green sprinkles before serving.
Notes
- For extra holiday flair, top with crushed candy canes or piped whipped cream rosettes.
- You can use sugar-free gelatin and light whipped topping to reduce calories.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 24g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
