Jell-o poke cake

Jello Poke Cake

J-E-L-L-O!  I got a Jello Poke Cake to celebrate my birthday!  It reminds me of being a kid, which is a good feeling to have on your birthday, right?  I’d love to tell you that my sweet family was solely responsible for treating me to this birthday treat, but it would be a big, fat lie.  I had to buy the ingredients, find the recipe, and finish up the baking while Jim fielded a momentary crisis on the phone.

Do any of you moms organize your own birthdays?  I really did it more for the kids than for me.  They think everyone needs a party when it’s their birthday, so there has to be cake, and if it’s so nice out that those same children would rather be playing outside than baking for their mama, then so be it.  Jim made an effort, though the logic of pouring Jello over a perfectly good cake mystified him.  He’d never heard of a poke cake before and he thought all that Jello was actually going to set!  Ha!

The surprise of cutting into a poke cake is part of the fun, and the kids both thought it would be great to pour different colors of Jello into different parts of the cake for a sort of tie-dyed effect.  I’m leaning toward a 4th of July poke cake – white cake with some red and blue Jello.  Doesn’t that sound fun?

{two years ago:  curried chicken and rice with pineapple}

Recipe:  Jello Poke Cake

(from Betty Crocker)

1 box of white cake mix, and ingredients called for on the cake mix box
1 4-serving size of Jello
1 c. boiling water
1/2 c. cold water
1 8-oz. container of Cool Whip, thawed

Heat oven to 350 degrees.  Make and bake cake as directed on box for a 13×9″ pan.  Cool completely in pan, about 1 hour.

Pierce cooked cake all over with a fork or the handle of a wooden spoon.  In a small bowl, stir Jello and boiling water until dissolved.  Stir in cold water.  Pour dissolved Jello all over cake.  Refrigerate 2 hours.  Frost with thawed Cool Whip.

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