This is so easy! I love how versatile it is, you can really use homemade or any cake with any flavor jello. I did white cake with raspberry jello. I cooled the cake for 20 minutes and poured on the jello (that was fine, no need to cool all the way). Refrigerated it 4 hours then frosted with homemade whipped cream and berries. Very pretty and moist.
This cake was incredible! Very light!!! I did strawberry sugar free jello, light cool whip, and put chopped up strawberries on top. Gonna be making this again and trying new flavors.
Had not made this cake in many years, until yesterday! And it was moist, flavorful and everyone enjoyed it! Thanks for sharing!
I have made this recipe three times, and I am going to make it again tomorrow. My husband says it's heavenly. It it the most tasty moist cake ever. I will never change a thing, just follow the recipe as written. Thank you for posting this.
This is another classic recipe that's good! I remember when my mom made it as a layer cake, she used 2 packages (4 servings ea) of the jello and 2 cups of boiling water. She basically used 1/2 the mixture for each layer. She chilled them about 3 hrs. To remove them from the pans, she dipped the pan in warm water for about 10 seconds.
I LOVE Poke Cake!! You can do so many variations on this, just by changing the flavor of the jello. I've used the sugar free jello before, and I intend on trying it with one of the reduced sugar cake mixes. Very yummy, and so moist!