Carol Parkhurst


I have made Jello poke cakes for more years than I can remember. The first ones were always layered, but I decided to try it in a 9x13 pan. This made it easier to serve. Also was easier to carry to picnics or potluck dinners. Everywhere I bring it, I am asked for the recipe. Hope you also will like it. This is best made the night before, then frost the next day.


★★★★★ 1 vote

12 - 16
30 Min
30 Min


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  • 1 pkg
    yellow cake mix
  • 1 large
    pkg. instant orange jello [sugar free]
  • 1 1/2 c
    boiling water
  • 1 1/2 c
    cold water
  • 1 small
    pkg. vanilla instant pudding [sugar free]
  • 1 c
    2% milk
  • 2 tsp
    vanilla extract
  • 1 small
    pkg. instant orange jello [sugar free]
  • 1
    8 oz. container cool whip, thawed [fat-free, if you prefer]



  1. 1. Preheat oven to 350 degrees.
    Lightly spray a 9x13 pan/dish
  2. 2. Prepare the cake mix according to the package directions.
    Bake 25-35 minutes, depending how hot your oven runs.
  3. 3. Take out and cool about 15 minutes.
  4. 4. With the end of a wooden spoon poke holes in cake about one inch apart. [I prefer to use a meat fork as to poke holes all around the edges, plus you'll get more Jello into the cake]
  5. 5. In a bowl, whisk the large pkg. Jello into the boiling water until well mixed, about 2 minutes. Then stir in the cold water.
  6. 6. Pour the jello evenly all over the cake.
    Refrigerate the cake at least 4 hours, preferably overnite.
  7. 7. After it sets up, then make the frosting for the cake.
  8. 8. In a bowl, whisk together the dry pudding and jello mixes.
  9. 9. Pour in the milk and vanilla and whisk about 2 minutes or until it thickens.
  10. 10. Fold in the Cool Whip. - Frost the cake.
  11. Note:
    Most any other flavor of Jello could be used, lemon, lime, strawberry, raspberry, etc.

Printable Recipe Card


Course/Dish: Cakes, Puddings
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids

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