Sweets are particularly enjoyable in the middle of winter – think of a hot cup of cocoa and warm cookies in front of a fireplace. Delicious, rich, filling, right? But in summer, you need something just a bit lighter, fluffier…but still sweet and tasty. Enter the Jello poke cake — one of my favorite recipes for a refrigerator cake that tastes like summer.
A wonderful characteristic of the Jello poke cake is its versatility. Lemon cake mix, lime jello, lemon frosting? Strawberry-blueberry flavor for the 4th of July? There are endless possibilities with your favorite flavor of Jello and combined cake mix styles (though white goes with everything).
For this Sunday Sweet, I made a poke cake with a white box cake, raspberry Jello, and lemon pudding for the topping. Raspberries and lemons go perfectly together in summertime, although I much prefer lime, to be honest, especially in my drinks.
- 1 box white cake mix and ingredients listed on box to bake cake
- 1 package (4 servings) raspberry-flavored Jello gelatin
- 1 package (4 servings lemon-flavored Jello pudding – the instant variety, NOT cook and serve
- Hot water (to mix Jello – do not add cold water as directed on box)
- Milk (to mix pudding)
- 1 tub of Cool Whip, thawed
Place the Cool Whip in the refrigerator to defrost. Then prepare your cake mix according to the box’s instructions.
Bake, then let cool. Using a straw, large fork, or another object, poke the cake to create tiny holes for the Jello mixture to run through. This is where the cake gets its name!
Then, mix hot water into the Jello mix in a bowl and whisk until smooth. The box will also tell you to use cold water, as you would when you prepare normal Jello. Do not use cold water, just use the hot water and Jello mixture. Pour this mixture over the cake, then place in the fridge for about four hours (for the Jello to set).
Once the cake has been in the fridge for a few hours, begin whipping up your frosting. Prepare the pudding mixture according to the box instructions – combine the powder and milk and whisk. Once the pudding is set, begin mixing in the tub of Cool Whip. This will create a fluffy topping for your cake. Spread over the cake with a spatula. Serve the cake immediately, or keep in the refrigerator for a few days. It shouldn’t spoil.
That’s it! It’s as easy as baking a box cake and mixing up some ingredients. I love the flavor combination of the raspberry and lemon, but you could also use vanilla flavored pudding, too. Any flavor you want! It’s a great Sunday Sweet!