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This Rainbow Jello Poke Cake is easily made using a boxed white cake mix and jello to create a fun, light dessert filled with vibrant colors!
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5 from 1 vote

Rainbow Poke Cake

This Rainbow Jello Poke Cake is easily made using a boxed white cake mix and jello to create a fun, light dessert filled with vibrant colors!
Prep Time15 mins
Cook Time25 mins
Cooling Time2 hrs 30 mins
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 76kcal


  • 1 box white cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 4 cups boiling water divided
  • 1 (3 oz.) box strawberry jello mix
  • 1 (3 oz.) box lemon jello mix
  • 1 (3 oz.) box blue raspberry jello mix
  • 1 (3 oz.) box lime jello mix
  • 1 (8 oz.) tub whipped topping thawed


  • Preheat the oven to 350°F and grease a 9x13-inch cake pan with a nonstick spray and Set aside.
  • In a large bowl, combine cake mix, water, vegetable oil, and eggs and mix until combined.
  • Pour the batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for about 30 minutes, then using the handle of a wooden spoon poke holes over each inch of the cake and set aside.
  • In four small bowls, combine each jello package with 1 cup of boiling water. Whisk together until the jello has dissolved.
  • Use a tablespoon to pour the jello mixtures into the holes in cake, alternating colors according to preference until each hole has been filled. Do not use all of the jello, about ¼-⅓ cup of each should be used.
  • Place the cake in the refrigerator and let it chill for 2 hours so the jello sets.
  • Spread the whipped topping over the cooled cake and top with sprinkles if desired before serving.


  • Want to skip the fruity flavors? Make a traditional poke cake using sweetened condensed milk and divide it into bowls and color with food color to get a similar look with a sweet vanilla flavor.
  • Store this Rainbow Cake tightly covered with plastic wrap for 2 to 3 days in the refrigerator.


Calories: 76kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 17mg | Potassium: 12mg | Sugar: 1g | Vitamin A: 48IU | Calcium: 7mg | Iron: 1mg