Print

Jello Poke Cake

Vegan gluten-free jello poke cake with coconut topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant, moist, and fruity jello poke cake is the perfect dessert for any celebration. Easy to make and fully customizable with your favorite Jell-O flavors and toppings.

Ingredients

  • 1 box white or yellow cake mix (plus required ingredients on the box: eggs, oil, water)
  • 1 box Jell-O (3 oz, flavor of your choice — strawberry, raspberry, etc.)
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 tub whipped topping (Cool Whip or dairy-free alternative)
  • Optional: fresh fruit (strawberries, blueberries, kiwi), sprinkles, or pudding

Instructions

  1. Prepare and bake the cake according to package directions in a 9×13-inch pan. Let it cool completely.
  2. Using a wooden spoon handle or skewer, poke holes about 1 inch apart across the entire cake surface.
  3. In a mixing bowl, dissolve the Jell-O in boiling water. Stir until completely dissolved, then add cold water and mix well.
  4. Slowly pour the gelatin mixture over the cake, allowing it to seep into the holes.
  5. Cover and refrigerate the cake for at least 4 hours (or overnight) to allow the Jell-O to set.
  6. Spread whipped topping evenly over the cake.
  7. Decorate with fruit slices, sprinkles, or additional toppings as desired.
  8. Slice and serve chilled.

Notes

  • For stronger flavor, reduce cold water to 1/4 cup.
  • Try layering two flavors of Jell-O for a colorful twist.
  • To make it gluten-free: use certified gluten-free cake mix.
  • For dairy-free: use a plant-based whipped topping.
  • Store in the fridge for up to 5 days.
  • Avoid freezing if topped with whipped cream.