This fun and funky rainbow poke cake is the ultimate nostalgia-filled dessert! Made with a colorful array of Jell-O flavors and a creamy stabilized whipped cream frosting, it’s equal parts beautiful, delicious, and easy to boot! I use boxed cake mix, Jell-O mix, and pudding mix for a simple pantry staple dessert that’s sure to wow at birthday parties, potlucks, or St. Patrick’s Day festivities!
Colorful Poke Cake with Jell-O
The magic of my rainbow Jell-O poke cake is all in the method. I pour the Jell-O into the cake while still liquid so it seeps in, adding moisture, flavor, and color to every bite. It’s a delicate balancing act to get those tie-dye colors just right (resist the urge to poke too many holes!), but it’s truly a marvel when you slice in.
This is the ultimate make-ahead dessert because the flavors actually deepen and the texture improves after a 24-hour chill. And with the stabilized pudding frosting, it holds up in the fridge, making it a stress-free option for busy hosts.
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How to Get a Neater Look
I like the tie-dye look of this cake when I add the Jell-O while room temperature or even still slightly warm (the warmer it is, the more the colors will bleed). But if you prefer a neater look, let the prepared Jell-O mixtures chill in the fridge for 20 minutes before pouring. You’ll know they’re ready when they have a thick, syrupy consistency. This keeps the liquid much more confined to the holes.
Rainbow Poke Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer or Stand Mixer
Ingredients
For the Cake:
- 26.5 ounces vanilla cake mix (2 (13.25-ounce) boxes)
- 2 cups water
- ⅔ cup vegetable oil
- 6 large eggs room temperature
For the Jell-O Filling:*
- 3 ounces dry green Jell-O mix (1 box)
- 3 ounces dry red Jell-O mix (1 box)
- 3 ounces dry orange Jell-O mix (1 box)
- 3 ounces dry blue Jell-O mix (1 box)
- 4 cups water boiling (212°F)
For the Frosting:
- 2 cups heavy cream cold (35% fat)
- ½ cup powdered sugar
- 2 tablespoons dry vanilla instant pudding mix
Instructions
- Preheat oven to 350°F. line a 9×13-inch baking pan with parchment paper and spray with nonstick spray. Set aside.
- Mix the cake mix, water, oil, and eggs in a large bowl. Pour the cake batter into the prepared cake pan.26.5 ounces vanilla cake mix, 2 cups water, ⅔ cup vegetable oil, 6 large eggs
- Bake in the preheated oven for 33-35 minutes, or until a toothpick inserted in middle comes out clean.
- Remove the cake from the oven and let it cool for 30 minutes before moving onto the next step.
- After the cake has cooled for 30 minutes, use the round end of a wooden spoon to poke holes throughout the cake (holes about 1 inch apart).
- Take 4 small bowls and put 1 package of Jell-O in each bowl. You will have one for red dry Jell-O mix, one for orange dry Jell-O mix, one for green dry Jell-O mix and one for blue dry Jell-O mix.3 ounces dry green Jell-O mix, 3 ounces dry red Jell-O mix, 3 ounces dry orange Jell-O mix, 3 ounces dry blue Jell-O mix
- Pour 1 cup of boiling water into each bowl. Stir the contents of each bowl well until all the Jell-O powder has been dissolved. Let cool slightly.4 cups water
- Alternating colors, pour about a tablespoon of Jell-O into each hole poked in the cake. You won’t use all of the Jell-O in the cake. Put the leftover Jell-O in the fridge to enjoy later.
- Wrap the cake well in food-safe plastic wrap and refrigerate for at least 6 hours or overnight to allow Jell-O time to set.
- Prepare the frosting just before it’s needed (after the cake has chilled for a minimum of 6 hours). In a large bowl, beat the heavy cream, powdered sugar, and vanilla instant pudding mix on high until soft peaks form, about 5 minutes.2 cups heavy cream, ½ cup powdered sugar, 2 tablespoons dry vanilla instant pudding mix
- Smooth frosting evenly over cooled cake. Add sprinkles if desired.
Notes
- Optionally, add 1 tbsp of pure vanilla extract or the zest of half a lemon to the cake batter for a fresher taste.
- Do not poke the holes all the way through or the filling will seep out when the cake is cut.
- Stick to holes 1 inch apart, and use one color per hole so the colors don’t bleed too much into each other.
- Make sure the Jell-O has completely dissolved in the boiling water, and let cool slightly to avoid making the cake mushy.
- For less mess, you can use a syringe to fill the holes with Jell-O.
- If the Jell-O hasn’t set after 6 hours of refrigeration, let it continue to chill overnight. After this point, if it’s still not set, you may have added a bit too much water. Make sure to carefully follow the recipe to avoid this issue.
How to Make Rainbow Poke Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F. line a 9×13-inch baking pan with parchment paper and spray with nonstick spray. I like to leave a little parchment overhanging so it’s easy to unmold the cake later. Set aside. Mix 26.5 ounces (2 boxes) of vanilla cake mix, 2 cups of water, ⅔ cup of vegetable oil, and 6 large eggs in a large bowl until just combined. Pour the cake batter into the prepared cake pan.
Bake the Cake: Bake in the preheated oven for 33-35 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and let it cool for at least 30 minutes before moving on to the next step.
Poke the Cake: After the cake has cooled for at least 30 minutes, use the round end of a wooden spoon to poke holes throughout the surface of the cake, about 1 inch apart. Poke down about ¾ inch into the cake, but not all the way to the bottom, or the Jell-O will seep out.
Prepare the Jell-O: Take 4 small bowls and place 1 (3-ounce) package of Jell-O in each bowl. You will have one for red dry Jell-O mix, one for orange dry Jell-O mix, one for green dry Jell-O mix, and one for blue dry Jell-O mix. Pour 1 cup of boiling water into each bowl. Stir the contents of each bowl well until all the Jell-O powder has been dissolved, and let cool slightly before using. I like to let it cool to room temperature, but you can use it while it’s still slightly warm.
Pour the Jell-O: Alternating colors, pour about a tablespoon of Jell-O into each hole poked in the cake. Stick to one color per hole so the colors don’t get muddy. Wrap the cake well in food-safe plastic wrap and refrigerate for at least 6 hours or overnight to allow Jell-O time to set. Since you’ll have leftover Jell-O liquid, pour them into small clear cups or a muffin tin to make rainbow Jell-O cups for the kids while the cake chills!
Frost the Cake: Prepare the frosting just before it’s needed (after the cake has chilled for a minimum of 6 hours). In a large bowl, beat 2 cups of heavy cream, ½ cup of powdered sugar, and 2 tablespoons of dry vanilla instant pudding mix on high until soft peaks form, about 5 minutes. Smooth frosting evenly over the cooled cake. Add sprinkles if desired.
How to Store
Store leftover rainbow Jell-O poke cake tightly covered in the refrigerator for up to 4 days. I do not recommend freezing this cake, as the Jell-O and frosting tend to weep once thawed. Enjoy chilled for the best flavor and texture.
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