Jello Poke Cake

This Jello Poke Cake recipe is an easy way to make an elegant retro recipe dessert using white cake mix drizzled with black cherry and lime gelatin over each round of cake.

The gelatin seeps down into the poke holes in the cake making the pretty design. The jello poke cake is then frosted with a whipped cream or frozen non-dairy whipped cream for a super easy and pretty dessert will surley impresse!

Want to learn how to make the perfect poke holes for your cake? Be sure to read on to find out my secret!

Jello Poke Cake
Jello Poke Cake was a really popular recipe when I was a young girl in the 70’s. It seems gelatin itself was a huge ingredient back in the day! My mom made this cake, my Nanny made it and Grumpy tells me his mom made it also. I have a feeling that back in the “day” there weren’t too many homes that didn’t have this cake grace their table at one point in time.  It also happens to be one of Grumpy’s favorite recipes!
To get the desired effect, I suggest that you use the wider end of a chopstick to make your poke holes, and make a lot of them. I would also not “pour” the jello over the cake, I would use a tablespoon and gently spoon it over top, being sure to spoon right over those poke holes so the jello will seep down through them. Just look at those beautiful lines in that cake!
Jello Poke Cake
I have never been a big cake mix from a box fan, however, when it comes to making this recipe, I truly recommend it. There is something about the texture of the boxed mix that differs in the way the jello soaks through the cake compared to a homemade cake. Yes my friends, there is a time and place for everything, and the time and place for a cake mix, in my book, is definitely for this recipe.
Jello Poke Cake

Jello Poke Cake

Jello Poke Cake
Yield: 12 Servings

Jello Poke Cake

Prep Time: 12 minutes
Cook Time: 30 minutes
Total Time: 42 minutes

A retro cake from the 70's made with a white boxed cake mix and a variety of flavored gelatin.


  • 1 (15.25 ounce) box white cake mix
  • 1 (3 ounces) box black cherry gelatin
  • 1 (3 ounces) box lime gelatin
  • 2 cups hot boiling water
  • 1(8 ounces) container frozen whipped topping


    1. Make the white cake mix per box instructions, following directions for
      baking in round cake pans. Let cakes cool completely. Poke holes in cake
      using the wide end of a chop stick. Push the chop stick through the
      cake all the way to the bottom of the cake. Repeat several times on cake
      layer. Set cakes aside.
    2. Place black cherry jello powder and lime gelatin powder in two separate
      mixing bowls. Pour 1 cup hot boiling water over each bowl of jello
      powder, stirring until gelatin has dissolved. Let cool slightly (about
      10 minutes).
    3. With a tablespoon, spoon the black cherry gelatin over 1 round of cake
      and then the lime gelatin over the second round. Cover cake with plastic
      wrap and store overnight in the refrigerator to allow gelatin to set.
    4. At least an hour before serving, layer and frost cake with cool whip.
      Keep in refrigerator until ready to serve. Store any leftovers in
      refrigerator. The cake will store for several days in the refrigerator.

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