Follow our simple 3-step recipe and you’ll discover why it’s called Poke Cake. There is actual poking involved, with a fork.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (85 g) Jell-O Jelly Powder, any flavour
1/2 cup cold water
3 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
Frost cake with Cool Whip. Refrigerate 1 hour.
Kraft Kitchen Tips!
For a festive touch, garnish with coloured sprinkles just before serving.
Serve with fresh fruit, such as a medley of blueberries, strawberries and raspberries.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 4 g
Cholesterol 35 mg
Sodium 220 mg
Carbohydrate 30 g
Fibre 0 g
Sugars 22 g
Protein 3 g
16 servings, 1 piece (97 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.