Christmas Poke Cake
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Poke cakes are some of the most-loved desserts on my site, and my Christmas Poke Cake shows exactly why. It’s moist, colorful, and perfectly sweet with swirls of strawberry and lime Jell-O under a creamy layer of whipped topping. The bright Christmas colors make this one extra special, and after fine-tuning it over time, it’s become my favorite poke cake to share during the season because it truly is the easiest Christmas dessert.
Old Fashioned Christmas Poke Cake
My poke cake recipes are known for being simple, moist, and full of flavor, and my Christmas Poke Cake is no exception. It starts with a box of cake mix but gets a festive holiday upgrade from bright red and green Jell-O and colorful sprinkles.
The Jell-O adds just the right amount of moisture without over-soaking the cake, keeping it soft and tender from the first slice to the last. I finish this cake with a thick layer of Cool Whip that gives every bite a smooth, creamy finish. It’s festive, foolproof, and perfect for any last-minute holiday celebration.
Why This Is the Best Easy Christmas Poke Cake Recipe
- Quick and foolproof – Unlike some recipes that can bake up uneven or turn out too soft, this one starts with a reliable box mix that bakes evenly, chills perfectly, and never disappoints.
- Make ahead-friendly – My poke cakes chill beautifully and slice clean after refrigeration, so they’re ideal make-ahead desserts for busy holidays.
- Even flavor in every bite – My tips for adding the Jell-O ensures it seeps evenly through the cake instead of settling at the bottom. This gives each slice the perfect mix of strawberry, lime, and vanilla.
- Generous layer of whipped topping – I use a thicker layer of Cool Whip than most recipes because it balances the Jell-O’s sweetness. It also creates a smooth, picture-perfect finish that looks impressive when sliced.
Ingredients to Make My Easy Christmas Poke Cake
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- White cake mix – Use your favorite boxed brand.
- Water – Keeps the cake light and tender.
- Oil – Adds moisture to the batter.
- Eggs – Give the cake structure and a rich flavor.
- Jell-O – I use lime and strawberry to give the cake festive color.
- Boiling water – Helps the gelatin dissolve smoothly.
- Cool Whip – Creamy topping that ties everything together.
- Red and green sprinkles – A cheerful finishing touch for the holidays.
Substitutions or Variations
- No lime Jell-O? You can use green apple for a similar festive color and flavor.
- No strawberry Jell-O? You can swap it for cherry or raspberry.
- Not a fan of Cool Whip? You can use my stabilized whipped topping for a homemade touch.
How to Make My Easy Christmas Poke Cake Recipe
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat your oven to 350° F and butter a 9 x 13 baking dish.
- In a large bowl, mix the cake ingredients as directed on the box. Pour into the prepared pan and spread evenly.
- Bake for 28 to 30 minutes or until a toothpick inserted comes out clean.
- Cool the cake completely, then use the handle of a wooden spoon to poke holes evenly over the surface.
- In separate bowls, mix strawberry Jell-O with 1 cup boiling water and lime Jell-O with another cup.
- Spoon the Jell-O mixtures into the holes, alternating colors for a festive pattern.
- Refrigerate for 30 minutes to let the gelatin set slightly.
- Spread Cool Whip evenly over the cake.
- Add red and green sprinkles on top.
- Chill for at least 3 hours before serving.
- Cool the cake completely before adding Jell-O – otherwise it will absorb unevenly.
- Let the cake chill fully – to set the gelatin and keep the whipped topping firm.
- Add sprinkles right before serving – to prevent the colors from bleeding.
- For clean slices, use a sharp knife dipped in hot water – then wipe between cuts.
FAQs
This cake is ideal for a make-ahead dessert since the chilling time enhances flavor and texture.
You can, because it sets the same way and it tastes just as good.
Try not to poke the holes too close together. Also, allow each color to soak in before adding the next, and don’t overfill the holes.
Storage Instructions
- Refrigerate – Cover tightly and refrigerate for up to 4 days.
- Freeze – Wrap individual slices of the whole cake in plastic wrap and freeze for up to 2 months. Allow to thaw overnight in the fridge when you’re ready to enjoy again.
More Christmas Dessert Recipes
- Grinch Pretzel Bites
- Christmas Jello Balls
- Red Velvet Krispie Treats
- Red Velvet Fudge
- Eggnog Bread
- Hidden Kiss Cookies
- Christmas Tree Meringues
- Christmas Crack
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Christmas Poke Cake
Ingredients
- 14.25 ounces white cake mix 1 box
- ¾ cup water
- ½ cup oil
- 3 eggs
- 3 ounce box strawberry Jell-O
- 3 ounce box lime Jello-O
- 2 cups boiling water divided
- 12 ounces Cool Whip thawed
- red and green sprinkles
Instructions
- Preheat the oven to 350 F°.
- Butter (or use baking spray) a 9 x 13 baking dish. Set aside.
- In a large mixing bowl, make the cake mix according to the directions on the box. I used a Betty Crocker white cake mix. I added ¾ cup water, ½ cup oil, and 3 eggs to the cake mix.14.25 ounces white cake mix, ¾ cup water, ½ cup oil, 3 eggs
- Pour the batter into the prepared baking dish. Spread evenly.
- Bake in the preheated oven for 28-30 minutes.
- Cool the cake completely.
- Use the handle of a wooden spoon or a large straw and poke holes in a pattern throughout the cake.
- Set aside.
- Add the strawberry Jell-O to a bowl and add 1 cup of boiling water. Mix well.3 ounce box strawberry Jell-O, 2 cups boiling water
- Repeat the same step, except use lime Jell-O.3 ounce box lime Jello-O
- Use a spoon and fill up the holes in the cake, alternating the Jell-O colors.
- Place the cake in the refrigerator for 30 minutes.
- Spread the CoolWhip on top of the cake and gently spread evenly.12 ounces Cool Whip
- Sprinkle the sprinkles on top of the Cool Whip.red and green sprinkles
- Refrigerate for 3 hours.
Nutrition
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