I have made the Jell-O Poke Cake many times over the years. It is always a hit! It is moist and refreshing. As far as a dessert for a dieter, it is low in fat and very satisfying. You can make it in so many different combinations that it makes a great treat for any season.
Jell-O Poke Cake Basics (courtesy of Kraft)
PLACE 2 baked 9-inch round cake layers, top side up, each in clean 9-inch round cake pan. Pierce cakes with large fork at 1/2-inch intervals.
STIR boiling water into 2 pkg. (4-serving size each) JELL-O Gelatin in medium bowl at least 2 min. until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours.
DIP one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.
Tips:
You can make in a 9×13 cake pan. You can use two different (or more) flavors and pour them over the cake for a tie-dye appearance.
Try making poke cupcakes!
Top with fat free whipped topping.
Combinations:
You can use a white cake and use any flavors or flavor combinations. It’s fun to see the colors so feel free to get creative.
Try berry blue gelatin for a yellow cake.
Spice cake is great with orange gelatin.
Chocolate cake can be paired with cherry gelatin.
French Vanilla cake is another versatile cake mix like white. Almost any flavor gelatin will taste great!
Experiment on your own to make a moist cake that is low in fat and calories. Just remember to cut the fat in other cake mixes use egg substitutes or egg whites and applesauce instead of oil.