Christmas Jello Poke Cake Recipe

Ingredients

• 1 box (425 g / 15 oz), plus the ingredients stated on the boxwhite cake mix
• 1 box (170 g / 6 oz)strawberry jelly
• 1 box (170 g / 6 oz)lime jelly
• 480 ml (2 cups)boiling water
• 1 box (96 g / 3.4 oz)instant vanilla pudding mix
• 240 ml (1 cup)milk
• 1 tub (227 g / 8 oz), thawedfrozen whipped topping
• to tastered and green sprinkles or decorations

Instructions

1. 1

   Heat and prepare

   Heat the oven to 175°C (350°F), or to the temperature specified on the cake mix box. Grease a 23 × 33 cm (9 × 13-inch) baking dish with butter or non-stick spray and set it aside.

2. 2

   Mix and bake

   In a mixing bowl, combine the white cake mix with the ingredients listed on the box. Pour the batter into the prepared dish and bake according to the package instructions, until a toothpick inserted in the centre comes out clean.

3. 3

   Cool and poke

   Take the cake out of the oven and leave it to cool for 15 minutes. Use the handle of a wooden spoon or a fork to poke holes across the surface at 2.5 cm (1-inch) intervals. Let the cake cool further while you prepare the jelly.

4. 4

   Mix the jelly

   In two separate bowls, dissolve the strawberry and lime jelly, using 240 ml (1 cup) of boiling water for each. Stir until both mixtures are completely dissolved.

5. 5

   Fill the holes

   Pour the green and red jelly in alternating rows over the cake, letting it run into the holes. You may not need all of the mixtures. Refrigerate the cake for about 15 minutes, until the jelly has begun to set.

6. 6

   Make the topping

   Whisk the instant vanilla pudding mix with the milk until smooth. Gently fold in the thawed whipped topping until combined.

7. 7

   Top and chill

   Spread the pudding and whipped topping mixture evenly over the chilled cake. Return it to the refrigerator for 2 hours so the topping can set and the flavours can meld.

8. 8

   Decorate and serve

   Scatter red and green decorations over the cake just before serving. Slice and serve.

What is Christmas poke cake?

Poke cake is an American-style traybake made by piercing a baked cake and letting a liquid filling soak into it. Here, strawberry and lime jelly create colourful streaks through a white cake, topped with a creamy pudding and whipped topping layer.

The method makes a simple cake mix feel suited to a festive table, while the separate jelly colours give each slice its own pattern.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 3g protein, 48g carbs, 12g fat.

Most of the carbohydrates come from the cake mix, jelly, pudding mix and sugar in the whipped topping, while the whipped topping and pudding contribute much of the fat. The cake mix and pudding provide a little protein, but this is mainly a sweet dessert. For a more balanced plate, serve a slice with fresh fruit.

The cake base

Cake mix: follow the box for the additional ingredients and baking time, since these can vary by brand. Bake until a toothpick inserted in the centre comes out clean before adding the jelly.

Cooling: the cake needs 15 minutes to cool before poking, then a little longer while the jelly is prepared. A hot cake can make the topping harder to handle later.

Getting the jelly into the cake

Hole spacing: make holes about 2.5 cm apart across the surface so the jelly has plenty of places to soak in. A wooden spoon handle makes wider channels; a fork makes narrower ones.

Alternating colours: pour the strawberry and lime mixtures in separate rows for a red-and-green effect. Add the jelly gradually and stop when the holes are filled, as the recipe notes that you may not use it all.

The creamy topping

Pudding: whisk the instant pudding mix and milk until smooth before adding the whipped topping. Folding gently helps combine them without knocking out too much of the topping's light texture.

Spreading: wait until the jelly has started to set after its 15-minute chill before adding the topping. Spread it in an even layer so the cake is easy to portion.

Chilling and timing

Setting time: allow about 15 minutes in the fridge after pouring on the jelly, followed by 2 hours once the topping is spread. This gives the jelly and topping time to firm up for slicing.

Make ahead: because the cake needs a long chill, it is practical to prepare it before guests arrive. Add the decorations just before serving for a bright finish.

Serving the cake

Slices: cut the cake into 12 portions, using a sharp knife and wiping it between cuts if the topping builds up on the blade. The red and green jelly is most visible when the cake is served with the cut side facing up.

Alongside: serve it on its own as a festive dessert, or pair a slice with fresh fruit for a simple contrast to the creamy topping.

Recipe notes & tips

• Check the cake mix packet for its required ingredients and baking time.
• Make holes evenly across the whole cake so the jelly is distributed throughout.
• Stir each jelly mixture until no granules remain before pouring.
• Pour the jelly in alternating rows to keep the two colours distinct.
• Let the jelly begin to set before spreading on the creamy topping.
• Keep the cake chilled until you are ready to serve it.

Variations

• Change the colours: use other jelly flavours to suit a different celebration.
• Add citrus: scatter a little finely grated lime zest over the topping before serving.
• Use a different cake: try a vanilla cake mix in place of the white mix.
• Decorate simply: use only red or only green sprinkles for a more restrained finish.
• Add fresh fruit: serve each slice with berries for a fresh contrast.

Common mistakes to avoid

• Poking too few holes: the jelly will be less evenly distributed, so space holes across the whole surface.
• Pouring too quickly: jelly can pool on top instead of filling the holes, so add it gradually in rows.
• Using hot cake: the jelly may not settle as intended, so allow the cake to cool for the stated 15 minutes first.
• Mixing the topping roughly: vigorous stirring can make it less light, so fold the whipped topping in gently.
• Skipping the final chill: the topping may be too soft to slice neatly, so refrigerate for the full 2 hours.

How to store

Cover and refrigerate the cake, and use within 3 days. Keep it chilled between servings; freezing is not recommended because the creamy topping may change texture after thawing.

Frequently asked questions