Description
A festive and delicious poke cake perfect for Christmas celebrations, featuring a moist cake soaked in fruity gelatin and topped with whipped cream and crushed candy canes.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup strawberry or raspberry gelatin (Jell-O)
- 1 cup boiling water
- 1 cup whipped topping (like Cool Whip)
- ½ cup crushed candy canes (for garnish)
- Fresh berries (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes.
- While the cake is cooling, dissolve the gelatin in boiling water, stirring until fully dissolved.
- Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.
- Pour the gelatin mixture evenly over the cake, making sure it seeps into the holes. Let the cake cool completely, then refrigerate for at least 2 hours to allow the gelatin to set.
- After chilling, spread the whipped topping evenly over the top of the cake.
- Garnish with crushed candy canes and fresh berries if desired. Slice and serve.
Notes
- For a chocolate twist, use chocolate cake mix instead of homemade batter and chocolate pudding instead of gelatin.
- Substitute the gelatin flavor with lime or orange for a different festive look and taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg