Christmas Poke Cake

This Christmas poke cake features a standard white cake base infused with bright stripes of red and green gelatin. A layer of fluffy whipped topping and holiday sprinkles finishes the dish. It is a straightforward dessert that requires very little active time in the kitchen.

Using boxed cake mix and instant gelatin keeps the preparation fast and reliable. The cake needs a few hours in the refrigerator to set up properly. You can easily make it a day ahead of your holiday gathering.

Why will you love Christmas Poke Cake?

Using boiling water ensures the gelatin powder dissolves fully before it goes into the cake.

Poking holes while the cake is still warm helps the liquid absorb more evenly.

Chilling the cake before adding the whipped topping prevents the frosting from melting.

Christmas Poke Cake Ingredients

• White cake mix: You can use yellow cake mix if you prefer, but the red and green colors will not stand out quite as much.

• Raspberry gelatin: Cherry or strawberry gelatin work well as substitutes for the red color.

• Lime gelatin: Green apple gelatin is a good alternative if you want a different flavor profile.

• Whipped topping: Thaw this in the refrigerator overnight so it spreads smoothly. You can use homemade whipped cream, but it will not hold its shape as long.

• Sprinkles: Crushed peppermint candies or small holiday chocolates are good options for decorating the top.

Exact quantities are in the recipe card below.

How to Make Christmas Poke Cake

Step 1: Bake and poke the cake

Prepare the boxed cake mix and bake it in a rectangular pan. Let it cool briefly before using a utensil handle to press holes all over the surface.

Step 2: Mix and pour the gelatin

Dissolve the red and green gelatin powders in separate bowls of boiling water. Carefully pour the colored liquids into alternating rows of holes in the cake.

Step 3: Chill and frost

Give the cake a short rest in the refrigerator so the gelatin begins to set. Spread the whipped topping over the surface, then chill for a few hours. Top with festive decorations before serving.

What to Serve with Christmas Poke Cake

Serve this cake with a warm cup of coffee or a glass of cold milk.

Helpful Tricks for Christmas Poke Cake

Make sure to poke the holes deep enough so the gelatin reaches the bottom of the cake.

Wipe your spoon between the red and green gelatin rows to keep the colors distinct.

Wait to add the sprinkles until right before serving so the colors do not bleed into the white topping.

How to Store and Freeze Christmas Poke Cake

Keep the cake covered in the refrigerator for up to 3 days. Freezing is not recommended because the gelatin and whipped topping will change texture when thawed. Serve straight from the refrigerator.

Christmas Poke Cake Recipe FAQs

Can I make this poke cake a day in advance?

Yes. Making the cake a day ahead gives the gelatin plenty of time to set and keeps the cake very moist. Add the sprinkles right before serving.

What tool should I use for poking holes in the cake?

The round handle of a wooden spoon works well to create holes large enough for the liquid. A large serving fork is also a good option.

Why did my gelatin pool on top of the cake?

This happens if the holes are not deep enough or if you pour the liquid too quickly. Spooning the liquid slowly gives it time to soak into the crumb.

Christmas Poke Cake

A baked white cake is poked with holes, filled with red and green gelatin, and frosted with whipped topping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

• 1 box white cake mix plus ingredients called for on the box, 15.25-ounce / 432 g
• 1 box raspberry gelatin mix 6-ounce / 170 g
• 1 box lime gelatin mix 6-ounce / 170 g
• 2 cups boiling water divided, 475 ml
• 1 container frozen whipped topping thawed, 8-ounce / 226 g
• Red and green holiday sprinkles or crushed peppermint candies for garnish

Instructions

 

• Bake the white cake in a 9x13-inch pan according to the package directions. Let the cake cool in the pan for 15 minutes.
• Place the raspberry gelatin powder in one bowl and the lime gelatin powder in a second bowl. Pour 1 cup (240 ml) of boiling water into each bowl. Stir both until the gelatin is completely dissolved.
• Use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake, spacing them about 1 inch (2.5 cm) apart.
• Spoon or carefully pour the red and green gelatin liquids into the holes. Alternate rows of red and green to create a festive pattern. You might have a little liquid left over.
• Place the cake in the refrigerator to cool for 20 minutes.
• Remove the cake from the refrigerator and spread the thawed whipped topping evenly over the surface.
• Return the cake to the refrigerator to chill for at least 2 hours.
• Garnish with holiday sprinkles or crushed candies just before slicing and serving.

Notes

Make sure to poke the holes deep enough so the gelatin reaches the bottom of the cake.

Wipe your spoon between the red and green gelatin rows to keep the colors distinct.

Wait to add the sprinkles until right before serving so the colors do not bleed into the white topping.

Keyword christmas poke cake, Easy Baking, gelatin dessert, holiday dessert, poke cake