Here's another version of our popular JELL-O poke cake. Topped with whipped topping, cookie crumbs and gummy candies, this cake is sure to be a hit at your next birthday get-together.
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix
2 cups boiling water
2 pkg. (85 g each) Jell-O Cherry Jelly Powder
3 cups thawed Cool Whip Whipped Topping, divided
1/4 cup Oreo Baking Crumbs
12 worm-shaped chewy fruit snacks
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How do I make it ?
Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 15 min. (Do not remove cake from pans.)
Add boiling water to dry jelly powders in bowl; stir 2 min. until completely dissolved. Pierce cakes with large fork or wooden skewers at 1/2-inch intervals. Pour half the jelly over each cake. Refrigerate 4 hours.
Unmold 1 cake layer on plate. Spread with 1/2 cup Cool Whip. Unmold second cake layer; carefully place on top of first layer. Frost top and side of cake with remaining Cool Whip. Refrigerate 1 hour.
Decorate top of cake with baking crumbs and fruit snacks just before serving. Refrigerate leftovers.
Kraft Kitchen Tips!
Cake layers can be baked ahead of time. Cool, then wrap tightly and freeze up to 3 months. When ready to use, partially thaw cake layers, then decorate as directed.
Decorate with small birthday cake sparklers to resemble torches just before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3 g
Cholesterol 30 mg
Sodium 240 mg
Carbohydrate 37 g
Fibre 0 g
Sugars 27 g
Protein 3 g
Makes 20 servings, 1 piece (77 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.