Red and Green Christmas Cake

Layers of red and green poke cakes topped with a fluffy whipped cream topping make up this Red and Green Christmas Cake.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Cool Time 3

Total Time 3 45

Servings Slices

Calories 324kcal

15.25 ounces White cake mix prepared according to package directions and baked in two 8-inch round pans
2 cups boiling water divided
3 ounces strawberry gelatin mix
3 ounces lime gelatin mix
8 ounces Cool Whip thawed
Sprinkles for garnish

Bake the cakes according to the package directions, then poke holes all over the cake with a fork or chopstick.
Divide the water between two small mixing bowls. Add the strawberry gelatin to one bowl and the lime gelatin to the other; stir until the gelatin is dissolved.
Pour the strawberry gelatin over one of the cakes and the lime gelatin over the second cake. Cover the cakes and refrigerate for 2-3 hours until fully chilled.
Turn one of the cakes out onto a serving platter. Frost generously with Cool Whip, then place the second cake on top. Frost the entire cake with the Cool Whip. Decorate with sprinkles if desired.
Chill the cake for at least 1 hour before serving.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.