Christmas Poke Cake
Indulge your guests in festive joy with this Christmas Poke Cake recipe - vibrant colors, sweet flavors, and holiday cheer in every slice!
Servings: 24 servings
Equipment
Ingredients
- 1 box white cake mix 15.25 ounce
- ingredients listed on the cake mix
- 1 box green jello 3-ounce
- 1 box red jello 3-ounce
- 2 cups boiling water divided
- 1 tub whipped topping, thawed 8 ounce
- Christmas sprinkles for decorating (optional)
Instructions
- Prepare a 9x13-inch pan with white cake mix according to package instructions. Let it cool entirely.
- Use a chopstick or similar item to poke rows of holes about 1 inch apart across the cake.
- Dissolve green and red jello separately in two small bowls, each with 1 cup of boiling water.
- Carefully pour or spoon the dissolved jello alternately into the holes in the cake.
- Refrigerate the cake for at least four hours to let it set.
- Top the cake with the thawed whipped topping and decorate with Christmas sprinkles before serving.
Notes
- Store leftovers in the refrigerator in an airtight container for up to three days.
- Be cautious not to overfill the holes with jello to prevent the cake from becoming soggy. You may not need to use all of the Jello.
Nutrition
Serving: 1slice | Calories: 128kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 189mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 7IU | Calcium: 54mg | Iron: 0.4mg
