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Holiday Poke Cake

Holiday Poke Cake recipe
photo by:kraft
Get an answer ready. Everyone will want to know how you did the stripes. Hope Santa doesn’t find out if you fib….
time
prep:
30 min
total:
4 hr 30 min
servings
total:
16 servings
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posted:
12/24/2012
I make this every Christmas holiday. I can see where it could be easy to mess this up. - use a Duncan Hinds "white" cake mix. - agreed: only use Cool Whip "Lite" I've made this in one afternoon easily. - Measure out the batter so you have even layers (I use a large hand scoop, but a 1/4 measure cup will do too). - cool the cake in the pan 10 minutes, then cool 2 hours on a wire rack NOT IN THE PAN. After cooling, place back in the original pans tho before proceeding. - I prepare the Jell-o mixtures as directed. It seems like a lot, but here's the trick: Use a dinner fork with long tines and systematically poke your holes about 1" apart, going in circles, in rows eventually ending up in the center. If you randomly do it, it will not be pretty and can end up messy (too much in one spot). - next, pour each mixture VERY slowly, as in a slow stream (use a good pouring measure cup for this so it won't dribble). Start in the center and slowly move in circles toward the outside. You can stop a
posted:
12/8/2012
Thanks to all who wrote the reviews, I avoid making the same mistakes you all had. I would like to share with you what I did. I attached the picture of my cake too. (1) I made the cakes first, let them cool down (overnight). (2) I used Cake Leveler to cut off the top of one cake, this is going to be used as the bottom cake. So when I put the top layer, the cake will not slip off. (3) I used CHOPSTICK to pork hole. (4) I used less than a cup of Jello (only around 3/4 cup), the cake was not soggy. (5) I put the cakes back in the fridge overnight. (6) I added 3-4 oz of cream cheese into the cool whip before using as frosting. (7) I used “candied cherries” instead of “fresh raspberries”. It is cheaper and great for anytime of the year. If you are in the hurry, don’t make this cake.
posted:
12/23/2010
Just AWFUL results. Soggy mess. I even let the cakes with the jello sit in the fridge overnight before trying to frost with the cool whip. I frosted it, put it back in the fridge and when I came back to get it 20 minutes later the top layer had slipped off the bottom layer and the cool whip was running all over the fridge. Never again. Now I have to go buy a cake for my event.
posted:
1/18/2010
This recipe is soo simple and is just awesome!! I've made it so many times with rave reviews, everyone is always asking me for the recipe too. It such a fresh tasting dessert, and I love that any kind of jello can be used.
posted:
4/8/2009
This was the worst cake I've ever made. I'm not sure who's fault it was that the cake didn't turn out (the cake or mine). I wouldn't suggest this cake to make if you are in a hurry. I didn't get the stream of colors (the pokes) but more of a marble type appearance. The whip cream was messy and didn't last long on the cake.
posted:
3/16/2009
This cake turns out great every time I make it! It is so moist. You can use it for any occasion, too. Depending on the holiday, what colors of jello you use. I use all green for St. Patty's day! Very good!
posted:
2/14/2009
Very moist and delicious. The cake looks beautiful also. I put a clean plastic pointsettia on top of the cake.
posted:
2/7/2009
I give this out as a "Holiday Gift" to busy families, everyone always loves it!
posted:
11/18/2008
This was one of my first attempts at baking a "different" cake...ages ago. I had lost the recipe. Thanks for the reprint. I love this cake. (and it brings back great memories :-) I don't use all the jello and let it cool completely. So the bottom doesn't get so soggy. Try it you'll like it.
posted:
10/21/2008
I have been looking for this cake a long time.And I found it.Made it in 9x13 pan it turned out soggy.But I will try it again and use a straw the fork does not work so well.LOVE THE LIME FLAVOR!!!!
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