Christmas Poke Cake
This Christmas Poke Cake is a winter delight with a white fluffy cake flavored with cherry and lime with a whipped topping, Christmas Peeps, and sprinkles.
Servings: 16 slices
Ingredients
- 1 box 15.25 oz white cake mix Water, vegetable oil, and eggs were called for on the cake mix box, mine called for 3 egg whites, ½ cup of oil, and 1 cup of water.
- 1 Tbsp Christmas sprinkles
- 1 3 oz box cherry gelatin
- 1 3 oz box lime gelatin
- 2 cups water boiling
- 1 cup water cold
- 1 container 8 oz whipped topping thawed
- Christmas peeps
- Christmas Sprinkles for garnish
Instructions
- Preheat the oven to 350 degrees.
- Prepare the cake mix according to the box directions and stir in the 1 tablespoon of Christmas sprinkles.
- Spray a 9x13 baking dish.
- Pour in the cake mix and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Cool the cake for 20 minutes.
- Meanwhile, make the jello.
- In a medium mixing bowl combine 1 cup boiling water with cherry jello and stir until dissolved.
- Whisk in ½ cup cold water to the cherry gelatin and set aside.
- In a separate bowl repeat the above with the lime jello and set aside.
- Using the end of a wooden spoon or a large straw poke holes all over the cake.
- Spoon the jello in the holes, I like to alternate red in one hole, and green in another until they are all filled.
- Refrigerate the cake covered for 3-4 hours to set.
- Frost the cake with the whipped topping.
- Decorate the cake with more sprinkles and Christmas peeps.
- Serve!!