Description
This colorful and crowd-pleasing poke cake is perfect for parties and birthdays. Featuring a moist white or yellow cake infused with flavored gelatin, it offers a delightful combination of texture and taste. Topped with whipped cream and fresh fruit, this easy-to-make dessert impresses with its vibrant appearance and flavorful layers.
Ingredients
Scale
Cake
- 1 box white or yellow cake mix (plus the eggs, oil, and water listed on the box)
Gelatin Filling
- 1 (3 oz) box flavored gelatin (strawberry, cherry, or raspberry)
- 1 cup boiling water
- 1/2 cup cold water
Topping
- 1 (8 oz) tub whipped topping, thawed (or 3 cups fresh whipped cream)
- 1 cup crushed or sliced fruit (strawberries, raspberries, peaches, or pineapple)
- Sprinkles or colored sugar for garnish
Optional Add-ins
- 1 teaspoon vanilla extract
- Citrus zest (lemon or orange)
- Pudding mix
- Flavored syrup
Instructions
- Preheat and prepare the pan: Heat your oven according to the cake mix directions. Grease a 9×13-inch baking pan to ensure the cake doesn’t stick and to make poking and serving easy.
- Mix and bake the cake: Prepare the cake batter according to the package instructions, optionally adding 1 teaspoon vanilla extract or a pinch of citrus zest for extra flavor. Pour the batter into the greased pan and bake for 25–30 minutes, until a toothpick inserted into the center comes out clean.
- Cool slightly: Allow the cake to cool in the pan for 15–20 minutes. It should be warm but not hot to hold its shape while absorbing the gelatin filling.
- Poke the holes: Using the handle of a wooden spoon or a thick straw, poke holes all over the cake about 1 inch apart, going deep but not piercing through the bottom. Wipe the tool if it becomes sticky.
- Make the gelatin: In a bowl, whisk the flavored gelatin powder with 1 cup boiling water until completely dissolved. Stir in 1/2 cup cold water, ensuring the mixture is warm and pourable but not hot.
- Pour the gelatin: Slowly pour the gelatin mixture evenly over the cake, focusing on filling the holes. This may look like a lot of liquid but is necessary for flavor and color infusion.
- Chill and set: Cover the cake and refrigerate for at least 2 hours until the gelatin is fully set and the cake is completely cooled.
- Add the topping: Spread the thawed whipped topping evenly over the cake. For a richer alternative, whip 1 1/4 cups cold heavy cream with 2 tablespoons powdered sugar until soft peaks form and spread evenly.
- Finish with fruit and sprinkles: Decorate the cake with sliced or crushed fruit such as strawberries and scatter sprinkles or colored sugar for a festive, birthday-ready appearance without overloading, so slices remain neat.
- Chill again, then slice: Refrigerate the topped cake for an additional 30 minutes to set the topping. Cut into squares and serve chilled, wiping the knife clean between cuts for tidy edges.
Notes
- The choice of gelatin flavor affects the cake’s color and taste, with strawberry being classic; cherry and raspberry are excellent alternatives.
- Using a 9×13-inch pan is ideal for managing the poking process and servings.
- For softer whipped cream topping, use thawed whipped topping; for richer flavor, whip fresh heavy cream with powdered sugar.
- You can enhance the cake batter by adding vanilla extract or citrus zest before baking.
- Make sure the gelatin mixture is warm to pour but not hot so it doesn’t melt the cake structure.
- Allowing the cake to chill thoroughly before serving ensures clean slicing and perfect texture.
- Optional pudding mix or flavored syrup can be used for additional flavor layers but are not required.
