Easter JELLO Poke Cake
I am so happy with how this Easter JELLO Poke Cake turned out. Guess what?
You only need three separate products to make it. Want to wow your guests over the Spring and Easter holidays.
Well this easy Easter JELLO Poke Cake is sure to get some compliments!
This Easter JELLO Poke Cake looks complicated.
No worries all you need is a box of (affiliate link) Limited Edition Duncan Hines Spring Velvets Cake Mix, two small boxes of blue JELLO and 2 containers of Cool Whip Frosting.
You will also need the ingredients to make the cake mix and some water for the JELLO.
Now the bad news...... I picked up the Duncan Hines Spring Velvets Cake Mix about a month ago at Winn Dixie. I've also seen it at Walmart. I'm not sure if the stores are still stocking it.
If you can't find this particular cake mix you can start with a box of white cake mix and use a (affiliate link) gel food coloring to color one layer pink and one layer yellow.
The fun and very Easter colored JELLO Poke Cake acquires its pretty Easter colors when the blue JELLO combines with the yellow and pink cake.
The blue turns to green in the yellow cake layer and purple in the pink cake layer. Perfect Easter colors!
I love JELLO Poke Cakes.
I don't know if it is the fun color combinations you can come up with or if it is because I love old fashioned Vintage Recipes.
JELLO Poke Cakes are so very vintage.
If you grew up in the 70's you probably ate a JELLO Poke Cake.
They were a very popular holiday dessert.
A few years ago I made a Strawberry Poke Cake for a Retro Recipe #SundaySupper.
I also made a Rainbow JELLO Poke Cake one year just to see how it would turn out.
It turned out awesome.
I even made rainbow frosting that time.
Traditionally JELLO Poke Cakes use Cool Whip Topping as the frosting.
Back then we didn't have the relatively new Cool Whip Frosting.
The Cool Whip Frosting has the same Cool Whip Topping flavor we all love but is much more stable when it comes to frosting a cake.
How to make an Easter JELLO Poke Cake
- 1 box Duncan Hines Spring Velvets Cake mix or a White Cake Mix
- 2 -3 oz boxes blue JELLO
- 2 containers Cool Whip Vanilla Frosting
- food coloring if using white cake mix (affiliate link)
- parchment paper
Make the cake as directed on the box and bake in two 8 inch cake pans.
Allow cake to cool.
Once the cake has cooled make one box of blue JELLO by boiling 2 ½ cups of water. Mix both boxes of JELLO into the boiling water until completely dissolved. Set aside to cool.
While the JELLO is cooling use a chopstick or handle of a wooden spoon to poke holes around the top of both cakes. I find the handle of a wooden spoon to be too wide that is why I use a chopstick. The smaller hole created by a chopstick helps the cake absorb the liquid JELLO as you pour it into each hole.
If you don't have a chopstick try to find something smaller than a wooden spoon handle to use.
Put about ½ cup of the liquid JELLO in a small, spouted measuring cup. I've found this to be the easiest way to get the JELLO in the holes and not all over the top of the cake.
Slowly pour the JELLO one hole at a time until you see the JELLO come to the top of the hole.
Move on to the next hole until all holes have been filled once.
Resist the urge to refill the holes.
This causes the JELLO to puddle at the bottom of the hole, soaking the bottom of the cake. Refill the measuring cup as needed.
Once you have filled the holes in both cakes loosely cover the cakes with aluminum and refrigerate at least 4 hours, overnight is best.
Frost the cake with the Cool Whip Frosting like you would any other cake.
Easter JELLO Poke Cake
- 1 box Duncan Hines White Cake Mix
- 2 boxes 3 oz. boxes blue JELLO
- 1 cup thawed Cool Whip
- 1 16 oz. tub ready to spread Vanilla Frosting
- food coloring if using white cake mix color each cake layer a different color.
Bake and fill the poke cake
- Prepare cake pans by lining with parchment paper, greasing and lightly flouring.
- Bake the cake following the directions on the box.
- Cool completely. Leave cakes in the pans.
- Dissolve both boxes of blue JELLO in 2 ½ cups of boiling water and cool.
- Poke holes all over the top of both cakes.
- Carefully pour the JELLO into each hole. Cover the cakes with plastic wrap.
- Chill 4 hours at least or overnight.
- Remove the first layer of cake from the pan and peel off the parchment paper. Place cake on a plate or cake stand.
Mix the frosting
- Scoop the vanilla frosting into a bowl.
- Whisk one cup of cool whip into the frosting until combined.
Frost the cake
- Spread some of the cool whip frosting over the top of the bottom layer of the cake. Frost the top of the first layer.
- Place the second layer of the cake on top of the bottom cake layer.
- Frost the sides of the entire cake.
- Use remaining frosting to frost the top of the cake.
- Chill before serving.
- Makes 12 servings.
- Nutritional values: Do not include the white cake.