Go Back

Best Easter Poke Cake

A vibrant and festive poke cake filled with colorful layers of jello and topped with whipped cream, perfect for Easter celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box vanilla cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
Jello Ingredients
  • 1 box assorted jello (flavors of your choice)
  • 1 cup boiling water
  • 1 cup cold water
Topping Ingredients
  • 1 container whipped topping
  • Sprinkles (for decoration)
  • Optional: fresh fruit for topping (like strawberries or blueberries)

Method
 

Bake the Cake
  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until smooth.
  2. Pour the batter into a greased 9x13 inch baking dish. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Poke the Holes
  1. Once the cake is cooled, take the handle of a wooden spoon or a similar object and poke holes evenly across the surface of the cake.
Prepare the Jello
  1. In a mixing bowl, dissolve the jello in 1 cup of boiling water. Stir until completely dissolved, then add in 1 cup of cold water.
  2. Pour this mixture over the poked cake, making sure some of the jello seeps into the holes.
Chill the Cake
  1. Refrigerate the cake for at least 2-3 hours to allow the jello to set.
Top It Off
  1. Once chilled, spread the whipped topping over the cake.
  2. Use sprinkles and fresh fruits to decorate the top for that festive Easter look.
Serve and Enjoy
  1. Slice into squares and serve chilled, watching as your guests eagerly dig into this colorful delight!

Notes

Store leftovers tightly covered in the refrigerator for up to 3-4 days. This cake is best enjoyed fresh.