This delicious Christmas poke cake is moist and tender, topped with whipped topping, and decorated with Christmas Peeps and sprinkles.
Course Cakes
Cuisine American
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Chill Time 3 hourshours
Total Time 3 hourshours55 minutesminutes
Servings 16Servings
Calories 183kcal
Equipment
Measuring Cups and Spoons
Wooden spoon
Baking dish
mixing bowls
Spatula
Ingredients
15.25ounceswhite cake mix made per the directions on the box
1tablespoonChristmas sprinkles
3ouncescherry gelatin
3ounces lime gelatin
2cupsboiling water
1cupcold water
8oucneswhipped toppingthawed
Christmas peeps
Christmas Sprinkles for garnish
Instructions
Preheat oven to 350 degrees.
Prepare the cake mix according to the box directions and stir in the 1 tablespoon of Christmas sprinkles.
Spray a 9x13 baking dish.
Pour in the cake mix and bake for 30-35 minutes until a toothpick inserted comes out clean.
Cool the cake for 20 minutes.
Meanwhile make the jello.
In a medium mixing bowl combine 1 cup boiling water with cherry jello and stir until dissolved.
Whisk in ½ cup cold water to the cherry gelatin and set aside.
In a separate bowl repeat the above with the lime jello and set aside.
Using the end of a wooden spoon or a large straw poke holes all over the cake.
Spoon the jello in the holes, I like to alternate red in one hole, green in another until they are all filled.
Refrigerate the cake covered for 3-4 hours to set.
Frost the cake with the whipped topping.
Decorate the cake with more sprinkles and Christmas peeps.
Serve!!
Refrigerate leftovers.
Notes
Store in the refrigerator for up to 3 days.
Strawberry or cherry jello will work.
I like to either spoon in the jello or use a little food syringe to get the jello into the holes evenly.
You can make your whipped topping from scratch or even use a white frosting if you prefer. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.