Jello Cake Recipe

Dive into this chilled, fruity, refreshing dessert!

If ever a dessert could be described as retro-cool, it's this jello cake. The company behind Jell-O actually invented the cake in the 1970s as a way to bring it back into fashion after the jiggly salads of the 1950s. Now all things retro are trendier than ever, making this dessert as hip as it is delicious. Another reason it has stood the test of time? The recipe is incredibly simple, with boxed cake mix as the first ingredient. The Jell-O seeps through holes poked in the cake, making it super moist and packed with raspberry flavor (and those bright red streaks—gorgeous!). Serve this cake straight from the fridge at every cookout this summer.

What is a poke cake?

Once a cake is fully baked, it is pierced or "poked" several times with a toothpick or fork. A liquid like Jell-O, sugar syrup, or boozy coconut milk (as is the case for piña colada cake) is poured over top so that it soaks into the cake, making it extra moist... almost pudding-like!

Can jello cake be made ahead?

The beauty of this dessert is that it can be made a few days ahead. It's a good idea to add the whipped cream just before serving so the cake doesn't become too soft. Be sure to keep it chilled from the moment it's made until the moment you serve; the cooler the better!

Can any flavor of gelatin be used in jello cake?

The bright color is as key as the flavor here: Stick to raspberry, cherry, or strawberry gelatin for this recipe.

(15.2 oz.) boxed yellow cake mix

cold water, divided

vegetable oil

large eggs

(3 oz.) package raspberry gelatin

boiling water

raspberries, to serve

white chocolate chips (4 oz.)

heavy whipping cream

vanilla extract

Tip: Lightly sweetened whipped cream or even cool whip also work well as a topping.

Hannah Klinger is a food writer and editor with over a decade of experience in the food media world. She loves to explore supermarkets (especially international ones), share plates at restaurants, and bake for no reason at all.

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