Christmas Poke Cake
Celebrate the season with this easy Christmas Poke Cake! Soft vanilla cake with red and green pudding swirls, topped with whipped cream and sprinkles for the perfect festive dessert.
Servings: 12 servings
Calories: 320kcal
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
Serving: 1serving | Calories: 320kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 338mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 31g | Vitamin A: 109IU | Calcium: 113mg | Iron: 1mg