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Simple To Make But Also Really Impressive For Celebrations – Jello Poke Cake Recipe


This light and cool Jello Poke Cake Recipe is always a crowd favorite. It’s one of my favorite summer desserts! Not only is it cool and light, but it’s topped with whipped cream and fresh berries on top just make this even better.

I remember my grandma making this dessert when I was a little girl and I always loved poking the top of the cake before she poured the jello in. The kids love to help with this part. It’s a super easy cake recipe and is perfect for when you need a last minute dessert, which is probably why I make it ALL the time.

The best thing about it is that it can be made using your favorite flavor of jello. I almost always use strawberries, but my other favorites are raspberries and cherries. I’ve also done lime, blue raspberry and orange before, but those are definitely a little more adventurous!

This Jello cake is really so simple with just a few ingre∂ιєnts. Keep reading for the full recipe.



For the jello:

1 cup boiling water

3 ounces strawberry flavored gelatin

For the cake:

1 box wh̾i̾te cake mix (plus ingre∂ιєnts on the back of the box)

For the topping:

1 ½ cups heavy whipping cream

1 ½ teaspoons vanilla

1 cup powdered sugar

8 ounces cream cheese

fresh strawberries for decorating



Prepare cake mix as directed and bake according to package directions in a 9×13 pan.

Remove the cake from the oven and let it cool slightly for 20-30 minutes.

Then poke holes halfway through the cake about 1-2 inches apart from each other with a meat fork or butter knife. Set aside.

For strawberry gelatin:

Mix together the jello with the hot water. Stir for 2 minutes, or until combined and gelatin is completely dissolved.

Carefully spoon over the cake until gelatin is all gone, making sure it is evenly distributed. The cake will soak up the gelatin. The gelatin will not fill the holes up completely which is quite normal.

Then refrigerate until the gelatin is completely set and the cake is only slightly tacky, about one hour.


For the topping:

Beat together cream cheese, powdered sugar, and vanilla in a large bowl until light and fluffy. Slowly add in heavy whipping cream until blended.

Beat for 3-5 minutes until it is creamy and forms soft peaks.

Once the cake is set and completely cooled, spread the topping over top.

Refrigerate until ready to serve. Top with fresh strawberries before serving, if desired.


Variations: You can use any flavor of jello for this recipe. Below are a few delicious variation ideas:

Cherry: Wh̾i̾te mix, cherry jello and whipped cream with cherry pie filling on top

Lemon: Lemon mix, lemon jello and whipped cream with lemon zest on top

Raspberry: Wh̾i̾te mix, raspberry jello and whipped cream with fresh raspberries on top

Orange: Wh̾i̾te mix, orange jello and whipped cream with mandarin oranges and orange zest on top

Make ahead: This is the perfect make-ahead dessert. Feel free to make it the day before and let it chill in the fridge overnight.

Freezing: I’d recommend freezing without the whipped topping. Simply wrap with plastic wrap then place in a freezer bag or container.

Store in the freezer for up to 1 month. Then when ready to enjoy, thaw and top with whipped cream or cool whip.


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