The classic poke cake takes on a festive,holiday look with streaks of red and green gelatin. You can alsochange the flavor/color of the gelatin to fit a specific holidayor special occasion.
Recipe: Holiday Poke Cake
1 (18.25-ounce) package white cake mix
Bake cake according to package directionsfor 2 (9-inch) round cake pans. Cool for 10 minutes and removefrom pans; cool completely on wire rack.
Meanwhile, wash cake pans; set aside.
Once cooled, place cake layers, top sidesup, back in the cake pans. Pierce layers with a large fork at1/2-inch intervals.
In separate bowls, stir 1 cup of the boilingwater with each flavor of gelatin until completely dissolved.
Carefully pour red gelatin over one cakelayer and lime gelatin over second cake layer. Refrigerate uncoveredfor 3 hours.
In small bowl, beat heavy cream, powderedsugar and vanilla until stiff; refrigerate until ready to use.
Dip first cake pan in warm water 10 secondsand unmold onto serving plate. Spread with about 1 cup of thewhipped cream.
Unmold second cake layer; carefully placeon first cake layer. Frost top and side of cake with remainingwhipped cream. Refrigerate about 1 hour or until ready to serve.
Store cake in refrigerator.
2 cups boiling water – divided use
1 (3.25-ounce) package any flavor red gelatin
1 (3.25-ounce) package lime gelatin
1 pint cold heavy whipping cream1/2 cup powdered sugar1 teaspoon vanilla extract
Makes 16 servings.
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