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Holiday Poke Cake recipe

Colorful and fun, ‘poke cakes’ have beenaround since the 1970’s.

Recipe: Holiday Poke Cake

1 (18.25-ounce) package white cake mix
1/3 cup vegetable oil
4 large eggs
2 cups boiling water
1 (3.5-ounce) package cherry gelatin
1 (3.5-ounce) package lime gelatin
1 package vanilla frosting mix

  • Prepare and bake cake mix as directedon package. Cool and remove cakes from pans. Wash and dry pans.
  • Place the cake layers, top side up, intwo clean 9-inch round cake pans. Pierce with a fork at 1/2-inchintervals.
  • In a small bowl, stir 1 cup boiling waterinto cherry gelatin.
  • In a separate bowl, stir 1 cup boilingwater into lime gelatin; mix each until dissolved. Carefullypour the cherry over one cake layer and the lime gelatin overthe other. Refrigerate for 1 hour.
  • Dip 1 cake layer in warm water for 10seconds then unmold onto a serving plate. Spread with about one-fourthof vanilla frosting mix. Unmold the second layer and positionon top of the first. Frost the top and sides with the remainingfrosting.

    Makes 12 servings.

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  • Comments

    1 Comment


    Frost cake layers with Cool Whip or use Cool Whips new frosting found in the freezer section. Add sprinkles and refrigerate cake at least 1 hour before serving.

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