Holiday Poke Cake

4.5
(124) 105 Reviews
Prep Time
30
min.
Total Time
4
hr.
30
min.
Servings

16 servings

Get an answer ready. Everyone will want to know how you did the stripes. Hope Santa doesn’t find out if you fib….

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What You Need

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Make It

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  • Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
  • Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and lime gelatin over remaining cake. Refrigerate 3 hours.
  • Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour. Top with berries.

Substitute

Prepare using COOL WHIP LITE Whipped Topping.

Storage Know-How

Store cakes frosted with COOL WHIP Whipped Topping in the refrigerator.

Substitute

Substitute fresh blueberries or sliced strawberries for the raspberries.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 220
% Daily Value
Total fat 6g
Saturated fat 3g
Cholesterol 0mg
Sodium 280mg
Carbohydrate 39g
Dietary fiber 0g
Sugars 27g
Protein 3g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • MsKaren67 |

    I have been making this cake since I was a kid and I still love it. It's a great cake for the holidays. I also like to use different colors and flavors for other holidays, etc.

  • TXPamIAm |

    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

  • Pengmaria |

    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.

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