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


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]
8 oz. container cool whip, thawed [fat-free, if you prefer]


11. Preheat oven to 350 degrees.
Lightly spray a 9x13 pan/dish
22. Prepare the cake mix according to the package directions.
Bake 25-35 minutes, depending how hot your oven runs.
33. Take out and cool about 15 minutes.
44. 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]
55. In a bowl, whisk the large pkg. Jello into the boiling water until well mixed, about 2 minutes. Then stir in the cold water.
66. Pour the jello evenly all over the cake.
Refrigerate the cake at least 4 hours, preferably overnite.
77. After it sets up, then make the frosting for the cake.
88. In a bowl, whisk together the dry pudding and jello mixes.
99. Pour in the milk and vanilla and whisk about 2 minutes or until it thickens.
1010. Fold in the Cool Whip. - Frost the cake.
Most any other flavor of Jello could be used, lemon, lime, strawberry, raspberry, etc.

About this Recipe

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