Jell-o Poke Cake became all the rage during the 1970′s. (The recipe must have appeared in a woman’s magazine.) Our lunch ladies made it oftFfen.
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Fillmore lunch ladies: I miss you. If you are still alive, will you come to my house tomorrow? Please?
Because I grew up in a small town, the school’s lunch ladies were moms who cooked for the students as if they were cooking for their families.
They were so adorable. “Eat your squash dear. It will make your cheeks rosy.”
Our lunch ladies made us homemade rolls, real turkey dinners with homemade stuffing, mashed potatoes from scratch with hamburger gravy, and more. NOBODY brought a lunch from home. NOBODY went home for lunch. NOBODY left the campus to get lunch elsewhere. Ever.
Why should we when our lunches were so dingy-dang-dang-donged good?
When the lunch ladies introduced Jell-o Poke Cake to us one happy day, everyone went nuts, went home and told their mothers, who started making it, too. Over the years, the hair-net-wearing, white-uniformed, sensible-shoes-on-feet, permanent-curled-hair sweeties experienced with all sorts of flavor combinations to entertain us. I particularly remember them making lemon cake with lime Jell-o a few times.
The flavor combination I am going to introduce you to today was everyone’s favorite.
INGREDIENTS
A large box of *Jell-o (any flavor)
Cake Mix (any flavor that goes well with Jello)
Pudding Mix (Cooked. Instant. Whatever you want.)
Cool Whip (or real whipped cream)
Fruit (optional)
HOW TO MAKE Jell-O POKE CAKE
Make the cake according to the directions on the box. Cool it. Because I was in a hurry (wanted to eat it soon), I put it in the refrigerator while I worked on the next step.
Add the Jell-o to a metal bowl. You want to use a metal bowl because metal heats up and cools rapidly. You’ll see why this is important soon.
Add 1 cup of boiling water to the Jell-o. Stir until dissolved.
Add 1 huge cup of ice to the Jell-o.
Stir until the Jell-o becomes thickened. You may need to add a little more ice.
Once the Jell-o becomes thickened, the ice will stop melting. Fish the extra pieces of ice out with a spoon.
Put the Jell-o in the refrigerator while you do the next step.
Now comes the fun part; you get to poke the cake. Usually, I poke holes into the cake with a fork. Today, I decided that I wanted to make a prettier cake, so I found something interesting to use.
Ever cracked nuts? You use a metal nutcracker to do this, right? This tool is the little metal pointing thing-a-ma-jig that comes in the set. It lets you pick out the nut meat that doesn’t fall out easily on it’s own. (I’m sure there is a technical term for this tool, but the name escapes me at the moment.)
You could use anything you want to poke the cake. Just make sure you poke holes in the whole cake because you need the holes so that the Jell-o can get down to the bottom.
Moving along…
Now you’ll pour the thickened Jell-o on top of the cake. Notice that it isn’t set up. If you took so long poking the cake that the Jell-o has set up, you will have to make up some more Jell-o.
So don’t do that.
Smush the Jell-o into the cake (down in the holes) with the back of a spoon.
Smush the Jell-o rather than smash it or you’ll squash your cake.
Now this next part is completely optional and frankly, I’ve never done it before. I decided to put fruit on my Jell-o Poke Cake this time, because I wanted to show off a little bit for you.
Why not be a little smanchy-fancy in my food blog, right?
The experiment turned out wonderfully and I think I’ll do this again. You can use any type of fruit you’d like.
Because I had it, I used a package of frozen strawberries.
I put the strawberries in the microwave for 1 minute. Then I smashed them with my fist.
Smashing takes more force than smushing. I also picked up the package and squished it a little bit, just to make sure that all of the strawberries were smushed up.
Next, I spread the smashed, squished, and smushed-up strawberries over the top of the cake.
If I had some fresh strawberries that day, I could have sliced them on top of the cake, there-by avoiding all of the fruity violence.
Pop the cake back into the refrigerator.
If you have been following this blog, you will recognize this bowl because I use it all of the time. Pour little chipped thing.
If you have decided to use a cooked pudding mix, here’s the quickest way to do it:
Add all of the ingredients required for the pudding into a glass bowl. (Follow the directions on the box.)
Put the pudding mixture into the microwave for 3 minutes. Pull it out and stir it with a wire whip. Put it back into the microwave for 3 more minutes. Stir it again. Keep doing this until the pudding is thickened.
I learned this next step in Home Economics when I was in the eighth grade.
Every girl who could draw a breath was required to take Home Economics when I was in public school. Too bad they stopped this practice. Everyone should be able to perform the basic functions of family life and if you don’t force kids to learn how, they won’t volunteer themselves for the task. I think that both boys and girls should be required to take Home Economics and I think that Home Economics teachers should teach old-timey, basic skills.
But that’s just me.
(I’m sure some teachers still do these things, but my kids never met one. If we have any throw-back Home Economics teachers in our group, I would love to give you public kudos!)
To make the ice bath, put cold water in a sink and then add a bunch of ice to it.
How much water and ice?
Depends on the size of your bowl. You want it deep enough to cool down the pudding, but you don’t want to get water into the bowl.
Put the bowl into the ice bath and stir with the wire whip until it has completely cooled down. This is fun to do because you will see steam pouring out of it.
This is the same cooling-down technique that allows me to make vast numbers of homemade cream pies on Thanksgiving morning.
Thanks, Mrs. Hunter!
Now fold the Cool Whip into the pudding. Try not to stick your finger into the bowl too often because that’s not sanitary and the food police may get you if you do.
Of course, if you are the only person who will consume the cake, you can lick it all you want.
If you can resist tasting it at this point, you are a better person than I am.
Don’t tell my family I said that because it didn’t happen. I swear.
Spread the pudding mixture on top of the cake. Do not squish, smush or squash it. Schmear would work, though.
Yes, go ahead and schmear the pudding on top of the cake. If you are lucky, the pudding will run over the edge and you can eat the drips without feeling guilty.
If this pan looks old, it’s only because it is. This is my grandmother’s cake pan! A metal cake pan will hurry along the next step for the same reason that metal bowls hasten the Jell-o making process.
Put the cake in the refrigerator. Try to wait as long as you can stand it before you eat a piece.
See the finished product? Such pretty streaks of yummy, raspberry Jell-o in this one. It was so light, juicy and wonderful!
I dare you not to make a Jell-o Poke Cake after reading this post. I double-dog dare you.
You know you have to. You can’t resist. Don’t even try.
One more thing about Jell-o Poke Cake before I go. While it is good the first day, it is even better the second day because the flavors meld so wonderfully!
*You can use a store-brand gelatin for this recipe, if you prefer.
Jell-o Poke Cake
Print recipe
Ingredients
- 1 box cake mix (Use any flavor that goes with the Jell-o.)
- 1 box Jell-o (large) (Use a flavor that works with the cake mix.)
- 1 cup hot water
- 1 cup ice cubes
- 1 box pudding mix (large)
- 1 carton Cool Whip (or real whipped cream)
- 1 Fruit (optional)
Directions
| Step 1 | |
| Bake the cake, as directed. Cool. | |
| Step 2 | |
| Using a metal bowl, dissolve the Jello in 1 cup of hot water. | |
| Step 3 | |
| Pour the cup of ice cubes in the dissolved Jell-o and stir until slightly thickened. | |
| Step 4 | |
| Poke holes in the cake using a fork or any other small, sharp utensil. I use a nut picker. | |
| Step 5 | |
| Pour the Jell-o over the cake. Use a spoon to help it go down in the holes. | |
| Step 6 | |
| Put cake in refrigerator and chill until cold. The Jello should be completely set. | |
| Step 7 | |
| While the cake is chilling, make the pudding, as directed. If you have used a cooked pudding mix, cool before continuing. If you have used an instant pudding mix, you can go on to the next step. | |
| Step 8 | |
| Mix the pudding and the Cool Whip (or the whipped cream) together. | |
| Step 9 | |
| If desired, spread crushed fruit on the top of the cake. Top with the pudding mixture. | |
Holy yummy! I’m dying to make Jello Poke cake now
I actually found your website from another person who linked to this site.
YES! I remember making this when I was a teenager! I also made it when my kids were little because it was so pretty. I just poked the cake with my finger and poured the jello in. The great thing is you can use any flavor/color for the effect you want! I’m thinking green for St. Patty’s Day! I never mixed the pudding and Cool whip, I just layered them.
Do you also remember a pie of that era made with strawberries, Strawberry Jello, a graham cracker crust and Cool Whip to top it off! Extremely easy!
I strongly agree they should teach Home Ec. again! 10 years ago when my daughter was in high school she had a sewing class – and WASN’T allowed to use the sewing machines that were there!!!!
Diann
Dear Ro,
I have made this cake many times, my children love it. But I never thought to put the strawberries on the top of the cake like you did. I can’t wait to try it this way! Thank you smart lady!
I love this cake made with lemon jello, it is my favorite , my Mom still makes it for my birthday!! I too love the fruit on top idea and will try it next time. Thanks, Havaleh
First. I love this cake! I stumbled across your blog while looking for a recipe for it.
Second. I love your blog! Your writing makes me want to get in the kitchen! I cook and bake a lot. I live in a small town and there are NO fast food options… I’m the only option. So sometimes I need a little “pick-me-up” to get me excited and out of my rut! Thank you!
I love your recipe! I’ve been making jello poke cakes since I was 13! This year for the Fourth of July I’ve decided to experiment, first I’m going to add fresh blueberries to my white cake mix and bake it, then I’ll add the strawberry jello the regular way and, hopefully, I’ll end up with a beautiful red white and blue cake!
Thank you for posting this. My original typed recipe was made before they were adding pudding to the boxed mix and therefore included pudding in the ingredients list for the cake. I threw it out now that I have read your instructions. The metal pan explanation, the cooling of the Jello-O (my old recipe stated to pour it over when gelatin was still warm) makes it a better cake. Now, my Jell-O Poke cake will no longer be mushy! Thanks!!!
Oh, BTW, love the photography!
I love your blog. I truly enjoyed the lunch-lady memories. And the poke cake is on my agenda today.
Thanks so much!
Wow, I am so excited to try this tonight! I’ve been looking for a recipie that explains how to not make a mess out of this cake. So excited!!!
The technical term for the implement used to remove nut meats from the shell is…
wait for it…
“Nut pick.”
For some reason, my family had about 5,000 nutpicks in various drawers and cabinets. However, my mother used a chopstick to make poke cake holes. Go figure.
Oh ha! I was trying to make it harder than it is. Nut pick. HA!
Thanks, for the compliment, I am one of the old time home economics ( work and family ) teachers that still cooks and would love to have all kids. Unfortunately that will never happen. In this time period we are too busy cutting programs that will help kids in life.
Loved the read.
Erin makes this evey year for Vern. She comes up with some great combos!
Found this in a search for Jello poke cake recipe. Made this over the years using pudding instead of the Jello gelatin. But I used the handle of a wooden spoon to poke the cake.
That would probably be easier to do. You’d have larger holes to get the jello in. Good idea!
My mom used a fork when she poked holes in it. I often do that, too.
It is ironic that I have made this cake twice in the last two weeks. I had not made it in many years. I got this recipe in the 70s, but it called for 1 large strawberry jello with 2 c. creme soda to be mixed and poured over the cake. Then the topping had one small box of french vanilla pudding mixed with 1 c. milk and then a carton of Cool whip for the topping. Might want to try this for something a little different. It is delicious!
Oh – now that is so interesting! Creme soda, huh? My mind is now spilling over with ideas. What about using other kinds of pop? Like if you were making one with orange jello… Orange pop? Or would that be too much.
I’m going to have to try your variation!
I loved this recipe! your fantastic I had so much fun reading this
Thanks, Jessie! I’m so glad you enjoyed it.
What size box of pudding mix do you use and also what size box of jello mix do you use? Other recipes called for small boxes but you mentioned large for the jello so I wanted to make sure what size for each. Thanks and can’t wait to try it!
Hi Melissa,
I use a big box of pudding mix. It is ends up seeming like too much topping, we can just eat it. It’s yummy. But so far, I’ve never had to do that.
Hope that helps!
What an interesting recipe for jello poke cake. I was looking for a jello pudding poke cake. I think there’s one where you pour the warm, not hot, pudding over the finished cake, with holes, of course. I got distracted when I found your blog with the fun recipes, comments and variations. Thanks all. Homemade recipes are so much better than the corporate ones although I give thanks to Betty Crocker, Kraft and Pillsbury – they do have some wonderful recipes!
Nice to meet you, Cathy! I have to say that I love the sound of warm pudding in cake. It sounds awesome.
Thanks for the recipe. I found a 1994 version that I apparently had saved, but it used Can vanilla frosting and I knew that was not correct.
You bet! Glad to help.