Jello Poke Cake With Butter Cream Cheese Frosting Recipes

JELLO POKE CAKE

Jello Poke Cake image

Make and share this Jello Poke Cake recipe from Food.com.

Provided by IAcupcake

Categories Dessert

Time 45m

Yield 12-15 pieces, 12-15 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) package white cake mix
egg, water, oil as needed to make cake
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1/2 cup cold water
8 ounces Cool Whip

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.

Nutrition Facts : Calories 272.2, Fat 9.5, SaturatedFat 4.8, Sodium 327.1, Carbohydrate 44.7, Fiber 0.4, Sugar 34.1, Protein 2.7

JELLO POKE CAKE RECIPE

Jello Poke Cake Recipe image

I Love Jello Poke Cake! I Went With Raspberry Here, But You Can Easily Make A Cherry Or A Strawberry Poke Cake.

Provided by Lil' Luna

Categories Dessert

Time 35m

Number Of Ingredients 5

Ingredients

1 white cake mix box (and any ingredients listed on box)
1 3.3 oz jello mix (raspberry, cherry or strawberry)
1 cup boiling water
1 cup cold water
1 tub whipped cream

Steps:

Prepare cake mix as directed and bake in a 9x13 pan. Let cool for 15 minutes.
Poke cake with fork at ½ inch intervals.
Prepare jell-o as directed. Spoon over cake mix until jell-o liquid is all gone.
Chill 3 to 4 hours and top with whipped cream. Refrigerate until ready to serve. ENJOY!

Nutrition Facts : Calories 150 kcal, Carbohydrate 31 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 251 mg, Sugar 16 g, ServingSize 1 serving

JELLO SHEET (POKE CAKE) CAKE FROSTING

Jello Sheet (Poke Cake) Cake Frosting image

This is the original recipe for the Jell-o sheet cake frosting from the 1970's. I had to search Mom's recipes to find it as the new recipe just uses Cool Whip alone. The only change it to Cool Whip from dream whip to save a step. Everyone loves it.

Provided by Mooselips

Categories Dessert

Time 10m

Yield 1 13 X 9 Cake, 12 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 ounce) package Jello Instant Vanilla Pudding Mix
1 (8 ounce) container Cool Whip Topping
1 cup milk
1/4 cup powdered sugar

Steps:

combine ingredients except the Cool Whip in a medium bowl and beat on low until well blended, about 1 minute.
Fold in Cool Whip topping.
Let stand for 5 minutes before frosting the jello cake.
refrigerate for 2 hours before serving.

JELL-O® POKE CAKE

Jell-O® Poke Cake image

An old Southern recipe passed down through my grandmother. You can vary the flavor of gelatin used in order to get a specific color for any holiday, e.g. lime for St. Patrick's day. You can top this cake with berries, sprinkles, or any topping of your choice.

Provided by mollie

Categories Desserts Cakes Poke Cake Recipes

Time 7h10m

Yield 12

Number Of Ingredients 8

Ingredients

1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
¼ cup cold water
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
¼ cup boiling water
1 (8 ounce) container whipped topping (such as Cool Whip®)

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.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 38.5 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 286.1 mg, Sugar 26 g

ORANGE CREAM POKE CAKE

Orange Cream Poke Cake image

Inspired by orangesicles, our orange cream poke cake will melt in your mouth, not down your shirt.

Provided by By Cheri Liefeld

Categories Dessert

Time 3h50m

Yield 24

Number Of Ingredients 14

Ingredients

1 Betty Crocker™ Super Moist™ vanilla cake mix
3 eggs
1 cup water
1/2 cup canola oil
1 cup boiling water
1 box (4-serving size) orange-flavored gelatin
1 cup cold water
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 box (4-serving size) Jell-O™ orange-flavored gelatin
1 cup milk
2 tablespoons orange juice
1 container (8 oz) frozen whipped topping, thawed
Additional whipped topping
Grated orange peel

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
In large bowl, beat cake mix, eggs, 1 cup water and the oil with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 28 to 33 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
Poke cake all over with fork or wooden skewer. In medium bowl, pour boiling water on 1 box orange gelatin; stir until gelatin is dissolved. Stir in cold water. Pour gelatin over cake. Run knife around edges of pan to loosen cake. Refrigerate 2 hours.
In large bowl, stir together pudding mix, 1 box orange gelatin, the milk and orange juice until blended. Fold in 1 container whipped topping. Spread over cake. Cut into squares. Garnish with additional whipped topping and orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 23 g, TransFat 0 g

JELL-O® CREAM CHEESE FROSTING RECIPE

JELL-O® Cream Cheese Frosting Recipe image

Try a new twist on frosting with this JELL-O® Cream Cheese Frosting Recipe. Vanilla JELL-O® provides an extra punch of flavor to your regular cream cheese frosting recipe. Put on cupcakes and other desserts for a great taste.

Provided by My Food and Family

Categories Home

Time 15m

Yield Enough to frost 12 cupcakes, 24 mini cupcakes or one 9 inch round cake (3 cups)

Number Of Ingredients 4

Ingredients

4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 stick unsalted butter, softened
1-1/2 cups powdered sugar
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Steps:

In the stand of an electric mixer, beat together cream cheese and butter until well combined.
Add JELL-O Vanilla Instant Pudding and beat on high speed until light and fluffy and pale in color, approximately 5 minutes.
Gradually add powdered sugar and beat until fully incorporated and fluffy.
Use immediately to frost cooled cake or cupcakes.

Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.5897 g

KENTUCKY BUTTER POKE CAKE

Kentucky Butter Poke Cake image

Part pound cake, part poke cake, Betty's take on the Kentucky Butter Cake features an irresistible buttermilk cake, a homemade cream cheese glaze poured over top, and is finished with toasty almonds (and more glaze, of course).

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h40m

Yield 12

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 cup buttermilk
4 oz (half of 8-oz package) cream cheese, softened
2 eggs
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/4 cup milk
1 1/2 cups sliced almonds, toasted

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Place pan on cooling rack.
Immediately, in medium microwavable bowl, beat 8 oz cream cheese and the butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Beat in milk. Microwave uncovered on High 30 to 50 seconds or until smooth and thin enough to pour.
With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. Pour 1 cup of the glaze mixture over warm cake. Let stand 10 minutes. Stir almonds into remaining mixture, and spread over top of cake. Refrigerate 1 hour 30 minutes or until topping is set before serving. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 33 g, TransFat 0 g

STRAWBERRIES AND CREAM POKE CAKE RECIPE

Strawberries and Cream Poke Cake Recipe image

White cake with strawberry jello, whipped cream cheese frosting, and strawberries on top, our Strawberries and Cream Poke Cake Makes the perfect summer dessert.

Provided by Contributor

Categories Dessert

Time 4h15m

Number Of Ingredients 9

Ingredients

1 box white cake mix (15.25 ounces)
1 cup boiling water
1 3 ounce box strawberry flavored Jell-o
1/2 cup cold water
1 8 ounce tub Cool-Whip non-dairy whipped topping
1 8 ounce package cream cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla
1 pound strawberries (diced)

Steps:

Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Nutrition Facts : Calories 42 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 2 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

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