3 layer poke cake

I have been wanting to make a poke cake ever since we were at one of Jack’s friends birthday celebrations and they served it. It is so refreshing! The reason it is called poke cake is because you poke holes in the cake and pour Jello in. Then you keep it cool so the Jello fills the crevices of the cake oh-so-perfectly. Can you tell I am passionate about this cake?

You can either use boxed white cake mix or make a cake from scratch, which is what I did. Here is the exact recipe I used, and the best white cake recipe I have found.

If you are using box cake mix: Bake as directed on the back of the box. When the cake is done let cool for 10 minutes, then poke holes in the top with a fork. Mix together 1 cup boiling water, with 1 small Jello packet. Pour over the top. Refrigerate for at least 4 hours, but for best results at least 8 hours. If you are wanting to do two layers, you should make sure both layers have been in the fridge for at least 2 hours before frosting together.

Use Cool Whip to frost all over cake and in between layers.

* I have tried making a frosting for poke cake, but trust me, plain old Cool Whip is the best thing ever on this cake.

If you are baking the cake from scratch: Bake cake according to recipe. (again here is a great white cake recipe).When the cake is done let cool for 10 minutes, then poke holes in the top with a fork. Mix together 1 cup boiling water, with 1 small Jello packet. Pour over the top. Refrigerate for at least 4 hours, but for best results at least 8 hours. If you are wanting to do two or more layers, you should make sure both layers have been in the fridge for at least 2 hours before frosting. I did three layers but divided up the cake mix into three equal parts. Then I used three different color Jello packets for each one.

Use Cool Whip to frost all over cake and in between layers.

Literally the tastiest cake I have ever made. I can’t describe just how refreshing it is!

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