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