Christmas Jello Poke Cake Food

CHRISTMAS JELLO POKE CAKE

Steps:

• Prepare cake mix as directed and bake in a 9x13 pan. Let cool for 15 minutes.
• Poke cake with the end of a wooden spoon throughout the cake. I spaced the holes about 1" apart on the cake.
• Prepare both jell-o mixes as directed on the back in the box in separate bowls.
• Then take turn spooning the jello mixes over the cake alternating the flavors per rows on the cake. Only use 1/2 half of each of the jello mixes as the full amounts are not needed.
• Then chill the cake for 3 to 4 hours in a refrigerator and top with the cool whip.
• Sprinkle the top with your favorite Christmas sprinkles! Serve and Enjoy!

VINTAGE CHRISTMAS JELLO POKE CAKE RECIPE - (4.3/5)

Steps:

• Prepare and bake cake according to package directions for a 2 layer round cake. Place cooled cake layers, top-sides up, in clean 8 or 9-inch round pans; pierce with large fork at 1/2-inch intervals. In separate bowls, add 1 cup boiling water to each flavor dry gelatin mix. Stir 2 minutes or until completely dissolved. Slowly pour 3/4 of the red gelatin mixture over 1 cake round and 3/4 of the lime gelatin over second cake layer. When pouring the Jell-O over the cake layers it will look like the whole cake is saturated with color, but the gelatin mixture will only enter the holes that you made with the fork. Discard the remaining jello or save for another purpose. Frost cake layers with whipped topping or Cool Whip frosting. Add sprinkles. Refrigerate cake at least 1 hour before serving.

JELL-O® POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
• Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
• Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
• Spread whipped topping over cake.

HOLIDAY MIRROR GLAZE POKE CAKE

Steps:

• Prepare the cake layers in two 8-inch cake pans according to the package directions; let cool completely in the pans on a rack. Level the domed tops of the cakes with a serrated knife, then invert the cakes out of their pans. Clean and dry the cake pans; return the cooled cakes cut-side up to the pans. Poke the cakes every 1/2 inch with a chopstick.
• Stir together the lime gelatin and 1 cup boiling water in a small bowl until completely dissolved; let cool for 10 minutes. Pour over the cakes and refrigerate until the gelatin is absorbed, about 30 minutes.
• Remove the cakes from the pans (if they stick, dip the pans in hot water for 10 seconds to loosen). Place one cake on a large plate. Frost the top with 1 cup of the frosting in an even layer. Top with the second cake and frost the whole cake with the remaining frosting, making it as smooth as possible. Freeze for 1 hour.
• Meanwhile, stir together the raspberry gelatin and 1/4 cup boiling water in a small bowl until completely dissolved.
• Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and stir in the raspberry gelatin mixture and the white chocolate. Let sit until the chocolate has melted, about 2 minutes. Stir in the condensed milk and blend with an immersion blender until completely smooth. Let the mixture cool to 95 degrees F on an instant-read digital thermometer.
• Remove the cake from the freezer and place on a cooling rack set over a rimmed baking sheet. Pour about two-thirds of the raspberry-white chocolate glaze over the cake. Swirl several drops of red food coloring into the remaining glaze and then pour it over the cake (the whole cake should be covered in the glaze). Let set for 15 minutes, then transfer the cake to a serving platter and refrigerate until firm, 1 to 2 hours.

CHRISTMAS JELLO POKE CAKE

Steps:

• Prepare white cake mix according to package directions, baking in a greased 9x13 pan. Allow cake to cool for about 20 minutes.
• Using a straw or the handle of a small wooden spoon, poke holes all over the surface of the cake.
• Prepare each box of Jell-o using 1 cup of boiling water + 1/2 cup of cold water. (This is 1/2 cup less cold water than what is called for on package instructions.)
• Carefully pour or spoon the green Jell-o over a portion of the cake, making sure to get the liquid into the holes.
• Carefully pour or spoon the red Jell-o over the other portion of the cake, making sure to get the liquid into the holes.
• Refrigerate the cake for at least 6 hours or ideally overnight - this allows the Jell-o to set up within the cake.
• Spread the top evenly with the Cool Whip.
• Add red and green holiday sprinkles on top.
• Cut into squares and enjoy!

RED AND GREEN HOLIDAY POKE CAKE

Steps:

• Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and lime gelatin over remaining cake. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour. Top with berries.

CHRISTMAS JELLO CAKE

Steps:

• Prepare cake mix using the directions on the cake box.
• Pour the batter into 2 round pans (8 or 9 inch).
• Bake as directed on cake box.
• Cool 10 minutes.
• Remove from pans; cool completely.
• Place cake layers top sides up back into the two clean pans.
• Prick each layer with a utility fork at 1/2 inch intervals.
• Pour 1 cup of boiling water over red flavor gelatin, stir until gelatin is dissolved.
• Spoon over one of the cake layers.
• Do the same with the green Jello.
• Refrigerate 3 to 4 hours.
• Dip the bottom of one pan into warm water for 10 seconds; invert onto a plate, gently shaking to loosen.
• Remove pan; spread with 1 cup of whipped topping,.
• Remove other layer the same way; put on top of first layer.
• Top with remaining whip cream.
• Garnish with gumdrops cut to resemble holly. Use green dye for leaves.

HOLIDAY POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Remove from pans.
• Tint COOL WHIP with food coloring; spread onto cupcakes. Decorate as desired.

JELLO POKE CAKE

Steps:

• Bake cake according to package directions. Cool completely.
• Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.