This holiday jello poke cake is so easy and so festive! You only need a handful of ingredients to make this recipe and the end result is irresistible! This recipe proves that you can serve up something special for the holidays without putting forth too much effort!
I am starting to see more and more houses lit up with Christmas lights. Yesterday, I noticed my local Chick-Fil-A had Christmas lights too. I figure if people have Christmas lights up already, then then I am going full steam into the holidays!
I’m contemplating getting out my own Christmas lights..maybe turning on some holiday music and doing a little festive baking. This Jello poke cake is definitely festive baking!
What Is A Jello Poke Cake?
A Jello poke cake is simply a cake that has holes poked into after it is baked. The holes are then filled with a jello mixture and then frosted according to your taste.
This particular recipe is a HOLIDAY Jello poke cake so the colors are festive and fun!
What Do I Need T Make This Poke Cake?
- Box Cake Mix – I used a white cake mix
- Boiling water
- Lime Jello
- Cream cheese
- Butter
- Powdered sugar
- Vanilla
- Cherry pie filling – canned
How To Make A Holiday Jello Poke Cake
Oh my gosh, you are going to LOVE how easy this recipe is to make! And people love it!
STEP ONE – Prepare the cake mix according to package directions for a 9 x 13-inch baking pan. Allow the cake to cool for 10 minutes. After 10 minutes, use the bottom of a wooden spoon to carefully poke holes into the cake about 1 inch apart and in rows.
STEP TWO – While the cake is in the oven, prepare the lime Jello. Bring water to a boil and pour over the Jello powder, stir until dissolved. Allow the Jello to cool. Pour the Jello over the top of the cake to fill the holes. Refrigerate the cake for at least 15 minutes or up to an hour.
STEP FOUR – While the cake sets prepare the frosting. For the frosting, beat together the cream cheese and the butter until creamy. Slowly add in the powdered sugar one cup at a time. Add the vanilla.
STEP FIVE – Carefully frost the cake with the cream cheese frosting. Pour pie filling over the frosting. Refrigerate the cake until ready to serve.
Does This Jello Poke Cake Have To Be Refrigerated?
Since this cake has a dairy-based frosting, I would recommend refrigerating this cake. To store your poke cake, cover your cake completely and place it in the refrigerator for up to 2 days. After two days, you may notice that the cherry topping will begin to “run” a little.
You can prepare this cake in advance. Prepare the cake as directed, but do not cover the cake with the pie filling, as mentioned above it could run a little and ruin the cake visually.
This poke can be frozen. Bake the cake and prepare the recipe as directed up to the frosting. Once the cake has cooled and jello has set, cover the cake completely and place it in the freezer. Poke cake can be frozen for up to one month.
Holiday Jello Poke Cake Tips
I love the combination of the sweet cream cheese buttercream and the cherry pie topping, however, you can easily use Cool Whip or homemade whipped cream instead of the buttercream.
You can use strawberry pie filling or even fresh strawberries for this recipe!
This recipe can easily be converted to cupcakes!
Easy Poke Cake Recipes
Mojito Poke Cake
This mojito inspired cake starts with a white cake mix that soaks up a rum flavored filling. A cool and minty frosting crowns the top!
Snickers Poke Cake
Chocolate cake, caramel, caramel frosting, and Snickers..who could pass this dessert up!
Mint Julep Poke Cake
This ultra delicious poke has a creamy and boozy filling and is topped off with an extra minty homemade whipped topping!
Hot Chocolate Poke Cake Recipe
This rich, chocolate poke cake is fluffy, moist, and filled with chocolate sauce! A sweet marshmallow frosting! This cake is a fun twist on a cold-weather essential! You are going to love this take on poke cake!
Holiday Jello Poke Cake
This holiday Jello poke cake is so easy and so festive! You only need a handful of ingredients to make this recipe and the end result is irresistible! This recipe proves that you can serve up something special for the holidays without putting forth too much effort!
Ingredients
- 1 box white cake mix, plus ingredients
- 1 ½ cups boiling water
- 3.5 oz box lime Jello
- 8 oz cream cheese, softened
- ½ cup butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 21 oz can cherry pie filling
Instructions
- Prepare the cake mix according to package directions for a 9 x 13 inch baking pan. Allow the cake to cool for 10 minutes. After 10 minutes, use the bottom of a wooden spoon to carefully poke holes into the cake about 1 inch apart and in rows.
- While the cake is in the oven, prepare the lime Jello. Bring water to a boil and pour over the Jello powder, stir until dissolved. Allow the Jello to cool. Pour the Jello over the top of the cake to fill the holes. Refrigerate the cake for at least 15 minutes or up to an hour.
- While the cake sets prepare the frosting. For the frosting, beat together the cream cheese and the butter until creamy. Slowly add in the powdered sugar one cup at a time. Add the vanilla.
- Carefully frost the cake with the cream cheese frosting. Pour pie filling over the frosting. Refrigerate the cake until ready to serve.
Notes
Store the cake covered in the refrigerator for up to 2 days
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 272Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 30mgSodium 119mgCarbohydrates 42gFiber 0gSugar 30gProtein 1g
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