If you need a dessert that makes people smile before they even take a bite, this poke cake is the one. It’s soft, colorful, and drenched with flavor in every slice. Best of all, it’s easy to make with pantry staples and a handful of party-ready toppings.

This recipe is perfect for birthdays, potlucks, and celebrations of any size. You’ll love how simple it is—and how fast it disappears.

Why This Recipe Works

This poke cake hits the sweet spot between convenience and wow factor. Using a boxed cake mix keeps it consistent and fluffy, while the gelatin layer adds bright, juicy flavor to every bite.

The “poke” step lets the liquid soak into the cake, so it never turns out dry. Topping it with whipped cream and sprinkles finishes it with a light, creamy texture and a festive look. It’s a low-stress recipe that tastes like it took all day.

What You’ll Need

1 box white or yellow cake mix (plus the eggs, oil, and water listed on the box)
1 (3 oz) box flavored gelatin (strawberry is classic; cherry or raspberry work too)
1 cup boiling water
1/2 cup cold water
1 (8 oz) tub whipped topping, thawed (or 3 cups fresh whipped cream)
1 cup crushed or sliced fruit (strawberries are great; raspberries, peaches, or pineapple work)
Sprinkles or colored sugar for garnish
Optional add-ins: vanilla extract, citrus zest, pudding mix, or flavored syrup

Step-by-Step Instructions

Preheat and prepare the pan. Heat your oven according to the cake mix directions.
Grease a 9×13-inch baking pan. This size makes the poking and serving easy.
Mix and bake the cake. Prepare the cake batter as directed on the box. For a flavor boost, add 1 teaspoon vanilla or a pinch of lemon zest.
Pour the batter into the pan and bake until a toothpick comes out clean, usually 25–30 minutes.
Cool slightly. Let the cake cool for 15–20 minutes. It should be warm but not hot. This helps it hold its shape while still absorbing the gelatin.
Poke the holes. Using the handle of a wooden spoon or a thick straw, poke holes all over the cake, about 1 inch apart. Go deep but don’t break through the bottom.
Wipe the tool if it gets sticky.
Make the gelatin. In a bowl, whisk the gelatin with 1 cup boiling water until fully dissolved. Stir in 1/2 cup cold water. You want it warm and pourable, not hot.
Pour the gelatin. Slowly pour the gelatin mixture over the cake, focusing on the holes. Work evenly so each slice gets color and flavor.
It will look like a lot of liquid—this is normal.
Chill and set. Cover the cake and refrigerate for at least 2 hours, or until the gelatin is set and the cake is fully cool.
Add the topping. Spread the whipped topping in an even layer. For a lighter finish, use thawed whipped topping. For a richer version, beat 1 1/4 cups cold heavy cream with 2 tablespoons powdered sugar until soft peaks form.
Finish with fruit and sprinkles. Scatter sliced strawberries or your chosen fruit over the top.
Add sprinkles for a birthday-ready look. Don’t overload—you want neat slices.
Chill again, then slice. Refrigerate for 30 minutes to set the top. Slice into squares and serve chilled. Clean the knife between cuts for tidy edges.

Keeping It Fresh

Store the cake covered in the fridge for up to 3 days.

The flavors meld, and the texture stays moist. If using fresh whipped cream, it’s best within 48 hours. Add delicate fruit or sprinkles close to serving so they stay crisp and bright.

For make-ahead, bake and soak the cake a day ahead, then top it the day you need it.

Why This is Good for You

Portion control is easy. It’s served in neat squares, so you can choose small or large servings without waste.
Lower-fat topping option. Using whipped topping or lightly sweetened whipped cream keeps the finish airy instead of heavy frosting.
Fruit adds freshness. Fresh berries or citrus brighten the flavor and add a bit of fiber and vitamins.
Stress-free baking supports balance. A reliable, low-effort dessert means less pressure and more time to enjoy your people.

Pitfalls to Watch Out For

Overbaking the cake. Dry cake won’t absorb evenly. Pull it from the oven as soon as the center is set.
Holes too small or too few. If the holes are tiny or sparse, the gelatin won’t distribute well. Aim for evenly spaced, deep holes.
Pouring gelatin while the cake is hot. It can turn gummy.
Let the cake cool to warm before pouring.
Topping too soon. If you add the whipped layer before the gelatin sets, it can slide or weep. Chill first.
Watery fruit. Very juicy fruit (like thawed frozen berries) can make the top soggy. Pat fruit dry before adding.

Alternatives

Flavor swaps: Try lemon cake with raspberry gelatin, chocolate cake with cherry gelatin (think black forest vibes), or white cake with orange gelatin for a creamsicle twist.
Filling upgrades: Instead of gelatin, poke with sweetened condensed milk or pudding (vanilla, coconut, or chocolate) for a richer dessert.
Dairy-free: Use a dairy-free cake mix and top with coconut whipped topping.
Keep add-ins dairy-free as well.
From-scratch base: Bake a simple vanilla sheet cake if you prefer homemade. The poke method stays the same.
Layered look: Bake in two 9-inch rounds, poke and soak each layer lightly, then stack with whipped cream between. Chill well before slicing.
Kids’ birthday color fun: Use two gelatin flavors.
Pour half strawberry and half blueberry in alternating stripes for a festive pattern.

Explore more irresistible cake recipes you won’t want to miss:

Angel Food Cake

German Chocolate Poke Cake

FAQ

Can I make this the day before?

Yes. In fact, it’s better the next day because the flavors settle in. Keep it covered in the fridge and add fresh fruit or sprinkles close to serving.

What if I don’t have a wooden spoon handle?

Use a thick straw, a chopstick, or the end of a clean thermometer.

Just make sure the holes are wide enough for the liquid to flow in.

Can I use sugar-free gelatin?

Yes, it works fine. The texture will be the same, but the flavor might be slightly less intense. Taste the whipped topping and adjust sweetness if needed.

How do I prevent soggy edges?

Don’t over-pour around the sides.

Move slowly and focus on the center as well as the edges so the liquid spreads evenly. Chill long enough for it to set.

Can I freeze poke cake?

Freeze the cake after it’s soaked and set, but before adding the whipped topping. Wrap tightly and freeze for up to 2 months.

Thaw in the fridge, then top and decorate.

What toppings work besides whipped cream?

Cream cheese frosting whipped with a little milk for a lighter texture, stabilized whipped cream, or a thin layer of vanilla pudding all work well. Keep it light so the cake remains airy.

How many people does this serve?

A 9×13-inch pan serves about 12–16 people, depending on slice size. For kids’ parties, smaller squares stretch further.

Can I reduce the sweetness?

Use unsweetened whipped cream and a less-sweet gelatin flavor like raspberry.

You can also add a pinch of salt and a splash of lemon juice to the topping to balance the sweetness.

In Conclusion

This poke cake is a party favorite for good reason: it’s colorful, easy, and full of flavor in every forkful. With minimal effort, you get a dessert that looks fun and tastes like a celebration. Keep it classic with strawberry and sprinkles, or play with flavors to match your theme.

Either way, you’ll have a cake that guests remember—and ask for again.