Christmas Poke Cake

Ingredients

• 1 box (432 g)white cake mix, plus the ingredients called for on the box
• 85 gred jelly crystals
• 85 ggreen jelly crystals
• 473 ml, dividedboiling water
• 227 gwhipped topping
• 30 ml (2 tablespoons)red and green sprinkles

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Grease or spray a 33 × 23 cm (13 × 9 inch) baking dish and set it aside.

2. 2

   Bake the cake

   Make the white cake mix according to the packet directions. Pour the batter into the prepared dish and bake for about 20 minutes, until a tester inserted into the cake comes out clean. Remove it from the oven and leave it to cool completely.

3. 3

   Poke the cake

   Once the cake is cool, use the back of a wooden spoon to make holes about 2.5 cm deep, or roughly three-quarters of the way through the cake. Take care not to poke all the way to the base.

4. 4

   Add the jelly

   Whisk 237 ml of boiling water with the red jelly crystals and another 237 ml with the green crystals, for about 2 minutes each, until fully dissolved. Alternately pour the red and green jelly into the holes across the cake. Refrigerate for 3–4 hours, until thoroughly chilled.

5. 5

   Finish and serve

   When ready to serve, spread the whipped topping over the cake and scatter the sprinkles on top. Cut into squares.

What is Christmas poke cake?

Poke cake is an American-style sheet cake with holes filled with a liquid topping, which sets into colourful pockets as the cake chills. This festive version uses red and green jelly crystals against a white cake.

The simple method makes it well suited to holiday gatherings: the cake can be chilled ahead, then topped and cut into squares shortly before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 2g protein, 24g carbs, 2g fat.

The cake mix supplies most of the carbohydrates, while the whipped topping contributes some of the fat; the provided nutrition information lists a modest amount of protein per serving. Serve a square alongside fresh fruit if you would like to add something fresh to the plate.

The cake base

Cake mix: follow the packet instructions, including any extra ingredients it calls for, so the cake bakes as intended. A white cake gives the coloured jelly a clear contrast.

Baking dish: use a greased 33 × 23 cm dish as directed. Let the cake cool completely before making the holes, so it is easier to handle.

Filling the holes

Jelly: dissolve each colour separately in its own portion of boiling water, whisking for about 2 minutes. The crystals should be completely dissolved before you pour.

Pouring: alternate the red and green jelly over the holes so both colours are distributed across the cake. Pour carefully, aiming for the holes rather than flooding the surface.

Getting the texture right

Hole depth: make holes about 2.5 cm deep, or three-quarters of the way through, while leaving the base intact. The back of a wooden spoon makes a practical guide.

Chilling: give the cake the full 3–4 hours in the fridge so the jelly can set and the cake is thoroughly cold before topping.

When to add the topping

Whipped topping: add it when you are ready to serve, spreading it gently over the chilled cake. This keeps the topping from being disturbed while the cake sets.

Sprinkles: scatter them over the topping just before cutting, so the red and green decoration stays visible.

Serving and timing

Cut the cake into squares in the baking dish and serve it cold. Its red and green pockets make each piece colourful without needing extra decoration.

The listed 29-minute total time does not include the recipe’s 3–4 hours of chilling, so plan ahead if serving it for a particular occasion.

Recipe notes & tips

• Measure the baking dish before starting to check that it is close to 33 × 23 cm.
• Cool the cake completely before poking holes to help it hold its shape.
• Keep the red and green jelly mixtures separate until you pour them over the cake.
• Alternate the colours across the cake for a more even pattern.
• Chill the cake for the full 3–4 hours before adding the topping.
• Add the sprinkles just before serving for a bright finish.

Variations

• Different colours: use other jelly colours to suit a different celebration.
• White chocolate: scatter a little white chocolate over the whipped topping for extra decoration.
• Fresh fruit: add a few berries on top just before serving.
• Individual portions: cut the chilled cake into squares before adding topping to each piece.
• Festive finish: arrange the red and green sprinkles in separate patches for a more defined pattern.

Common mistakes to avoid

• Poking to the base: this can let the jelly escape underneath; stop about a quarter of the way above the bottom.
• Filling while warm: the cake may be harder to handle; wait until it has cooled completely.
• Undissolved crystals: they can leave a grainy mixture; whisk each jelly for about 2 minutes.
• Pouring too quickly: jelly may run across the surface instead of filling holes; pour carefully and alternate colours.
• Skipping the chill: the cake will not be thoroughly cold; refrigerate it for 3–4 hours.
• Topping too early: it can be disturbed during chilling; wait until just before serving.

How to store

Cover and refrigerate leftover cake, and enjoy it within 3 days. Keep it chilled and cut portions as needed.

Frequently asked questions