thepioneerwoman4.0
Christmas Poke Cake
Your holiday deserves this Christmas poke cake recipe! Swirled with fruity gelatin, covered in frosting, and decorated with sprinkles, it is a festive dessert.
π₯ 12 Servingsβ±οΈ Prep & Cook: 2h 30mβ³ Prep: 25 minπ€ Ree Drummondπ thepioneerwoman
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbaking dish
- βoven
- βwooden spoon
- βpan
- βbowl
- βmeasuring cup
- βwhisk
π Preparation Steps
1
Preheat the oven to 350ΛF. Grease a 9-by-13-inch baking dish with oil. Prepare the cake mix according to the package directions.
2
Pour the batter into the prepared baking dish and bake as directed. Place the baking dish on a wire rack to cool for β±οΈ 5 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
3
Meanwhile, combine the lime gelatin and 1 cup boiling water in a large measuring cup or bowl. Stir until dissolved. Repeat with the raspberry gelatin and the remaining cup of boiling water in a separate bowl. Transfer ΒΌ cup of the lime gelatin to a small bowl and set aside. Slowly pour the remaining gelatin mixtures over the cake, going straight across the pan to fill one row of holes with the lime gelatin, then the next full row with the raspberry gelatin, alternating flavors. Keep the colors in separate rows and fill the holes evenly. Let the cake and reserved gelatin cool completely, about β±οΈ 1 hour.
lime gelatin1 (3-ounce) package
4
In a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about β±οΈ 3 minutes. Reduce the speed to low and add the reserved gelatin mixture. Add food coloring, if desired, to achieve a deeper shade of green. Increase the speed to medium-high and whip the mixture back to stiff peaks, about β±οΈ 30 seconds.
5
Spread the lime whipped cream over the cake. Refrigerate at least β±οΈ 30 minutes and up to overnight. Decorate the cake with the sprinkles before serving.
Nutrition Facts
calories
318 Calories
fat Content
16 g
fiber Content
0 g
sugar Content
26 g
sodium Content
256 mg
protein Content
10 g
trans Fat Content
1 g
cholesterol Content
34 mg
carbohydrate Content
34 g
saturated Fat Content
8 g
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