This post may contain affiliate links. Please read our disclosure policy.
Poke cake is the retro dessert that never goes out of style—and this version nails it. I’ve tested it to be soft, flavorful, and foolproof every time. It’s easy, crowd-pleasing, and the kind of back-pocket recipe every home baker should have.
This isn’t a fancy dessert – it’s a fun one! Classic poke cake has been around for decades, and there’s a reason it’s stood the test of time. I’m not here to reinvent it, I’m here to make sure yours turns out just as soft, sweet, and irresistible as the ones we all grew up with. No complicated steps, no fussy ingredients. Just a box of cake mix, a flavor-packed filling that seeps into every bite, and a fluffy layer of Cool Whip to finish it off.
I’ve tested this recipe to make sure every step is straightforward and every layer delivers, because even the simplest desserts deserve a little intention. From how long to chill the cake for the cleanest slices to the best method for poking those signature holes (yes, there’s a trick for that!), I’ve baked and re-baked it so you can get it right the first time.
Whether you’re making this for a family get-together, birthday party, or just because you have a box of cake mix in the pantry, this is the kind of dessert that never disappoints. It’s familiar, it’s easy, and best of all—it works. And when a recipe’s this nostalgic, I believe it should be as approachable as it is delicious.
How to Make Jello Poke Cake
This is the easy dessert recipe you need in your back pocket. Follow my step-by-step instructions for the best homemade jello cake:
- Prep oven and pan. Preheat the oven to 350ºF and spray a 9×13-inch cake pan with non-stick cooking spray. Set aside.
- Combine ingredients and bake. In a large mixing bowl, prepare the cake batter by combining the cake mix with the water, oil, and eggs (or egg whites) listed on the box. Beat with an electric mixer until well combined. Pour the batter into the prepared pan and bake according to the package instructions.
- Cool cake and make Jell-O. Once baked, let the cake cool for 10 minutes. While it cools, prepare the strawberry Jell-O: pour 1 cup of boiling water over the Jell-O powder and stir for 2 minutes until completely dissolved. Then stir in 1 cup of cold water.
- Poke cake and add Jell-O mixture. Use a fork to poke holes all over the top of the warm cake. Slowly and evenly pour the Jell-O mixture over the cake, letting it soak into the holes. Cover the pan with a lid or foil and refrigerate for at least 2 hours.
- Top and serve. Just before serving, spread the thawed whipped topping over the chilled cake. Garnish with fresh strawberries if desired.
Tips for the Best Poke Cake
This cake is always a huge hit and perfect for special occasions and summer parties. For the absolute best strawberry jello poke cake, follow my pro tips:
- Let the cake cool slightly before poking. If it’s too hot, the holes can tear or get gummy. Warm—but not steaming—is just right.
- Use a fork to poke the holes. It’s the best tool for the job—it creates lots of small holes that help the filling soak in evenly without turning the cake into Swiss cheese. It’s neater and less disruptive than using a wooden spoon handle.
- Poke all the way through. You want the filling to reach every layer of the cake, so press the fork down firmly.
- Chill for at least 2 hours. This gives the filling time to absorb and set. Even better? Chill it overnight for cleaner slices and more flavor.
- Spread Cool Whip gently. Once chilled, use a soft spatula to layer on the topping without pulling up any cake crumbs.
- Add toppings right before serving. Fresh fruit, crushed cookies, or sprinkles are best added at the last minute so they stay fresh and crisp.
Variations & Substitutions
You can customize this strawberry poke cake recipe in many ways. Here are some ideas:
- Change cake flavor: Instead of a box of white cake mix, you can use chocolate, lemon cake mix, or another favorite flavor.
- Change jello flavor: Using white boxed cake mix, you can change the jello flavor to any one you like.
- Creative toppings: Add any toppings you like. Some ideas include chocolate chips, hot fudge sauce, and sprinkles.
Storing Poke Cake
Store leftovers wrapped tightly or in an airtight container in the refrigerator for 2-3 days.
More Poke Cake Recipes
- Beach Poke Cake
- Banana Pudding Poke Cake
- Fresh Strawberry Poke Cake
- Peanut Butter Chocolate Poke Cake
Tap stars to rate!
Poke Cake
Ingredients
- 15.25 oz box white cake mix
- Water, vegetable oil and eggs/egg whites called for on back of box
- 2 cups water
- 3 oz package strawberry Jell-O
- 8 oz container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350ºF and spray a 9×13-inch cake pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, prepare the cake batter by combining the cake mix with the water, oil, and eggs (or egg whites) listed on the box. Beat with an electric mixer until well combined. Pour the batter into the prepared pan and bake according to the package instructions.15.25 oz box white cake mix, Water, vegetable oil and eggs/egg whites called for on back of box
- Once baked, let the cake cool for 10 minutes. While it cools, prepare the strawberry Jell-O: pour 1 cup of boiling water over the Jell-O powder and stir for 2 minutes until completely dissolved. Then stir in 1 cup of cold water.2 cups water, 3 oz package strawberry Jell-O
- Use a fork to poke holes all over the top of the warm cake. Slowly and evenly pour the Jell-O mixture over the cake, letting it soak into the holes. Cover the pan with a lid or foil and refrigerate for at least 2 hours.
- Just before serving, spread the thawed whipped topping over the chilled cake. Garnish with fresh strawberries if desired.8 oz container frozen whipped topping
