One of my favorite desserts growing up was the Jello Cake. Not only did I think it was pretty (always a bright pink) but it tasted really good. Also referred to as a poke cake, a Jello Cake is a white or yellow cake that has had jello poured over it and then chilled.
Since it is a chilled dessert, it's a great dessert during the summer. The only draw back to this cake is that it requires time to make and so you need to plan ahead if you want to eat one.
The cake pictured is made with Black Cherry Jello so it is a bit darker than normal for me. I personally prefer plain cherry jello and think it makes the best jello cake.
Recipe:
- 1 White or Yellow Cake Mix
- 1 3 oz. Packet of Jello (Any flavor)
Bake cake according to instructions on the back of the box. Leave cake in pan and cool completely. Once the cake is cool, start the Jello. Bring one cup of water to boil and then dissolve the Jello in it. Once dissolve, add one cup cold water and stir. Poke large holes into the cake, making sure you poke all the way to the bottom. Using a skewer works well. Once holes are placed, slowly pour the jello over the cake. Allow the Jello to soak into the cake and into the holes. Chill cake for 4 hours and serve.
Baking Tips:
- You want your holes on your cake to be large enough that the Jello will go into them.
- Poke your holes in a uniform pattern to make the cake look nicer.
- You can cover the cake with whipped cream if you like.
- You want to pour the Jello slowly so the cake has time to soak up the Jello. Otherwise the Jello will fall all to the bottom of the pan.
- For storage, you will want to keep this cake refrigerated.
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