Rainbow Poke Cake
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This rainbow poke cake is a guaranteed crowd pleaser. Made with Funfetti cake mix, vibrant Jello, whipped topping, and sprinkles, it’s easy to prep ahead and looks so fun when you slice into those colorful layers.
Rainbow Jello Poke Cake
Rainbow poke cake is one of those desserts that instantly makes a table feel more fun. It starts with a fluffy Funfetti sheet cake, then you poke holes all over and pour in colorful Jello so every slice has bright, colored spots throughout.
Once it’s chilled, top it with whipped topping and a shower of sprinkles for the easiest party treat This dessert is perfect for birthdays and St. Patrick’s Day, and if you’re a fan of festive, colorful desserts, don’t miss my colorful Christmas trifles!
Ingredient Notes
Find the full printable recipe with directions below.
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- Funfetti cake mix: Any boxed Funfetti works, just ensure it is 15.25 oz size. I like to use Pillsbury. Bake it in a 9×13 pan so you have enough surface area for all the Jello “pokes.”
- Eggs, oil, water: Use what your cake mix box calls for.
- Jello (gelatin dessert mix): Use 4-5 flavors for a rainbow look (I used strawberry, lemon, lime, grape and blue raspberry). Stick with the 3 oz boxes for the easiest measuring and color payoff.
- Boiling water and ice cold water: Needed to dissolve the Jello fully so it pours more smoothly into the holes. Then ice cold water helps it thin and set.
- Whipped topping (Cool Whip): Thaw in the fridge so it spreads easily. You can use homemade whipped cream but the topping will be softer and won’t hold as long.
How to Make Rainbow Cake
Prepare the Funfetti cake mix according to the package directions and bake in a 9×13 pan. Let the cake cool until it’s room temperature.
Use the handle end of a wooden spoon (or a fork) to poke holes all over the top of the cake, spacing them about 1 inch apart.
In separate bowls, dissolve each Jello flavor in boiling water. Stir until completely dissolved so it pours smoothly.
Slowly pour the Jello into the holes, alternating colors across the cake. It doesn’t have to be perfect. The more scattered the colors, the more “rainbow” the slices look.
Cover and refrigerate until the Jello is set and the cake is fully chilled (at least a few hours, overnight is even better).
Spread whipped topping over the chilled cake, then finish with rainbow sprinkles. Slice and serve cold.
Recipe Tips
- Mix up the colors: There’s no right order for the Jello. Swap the colors around, repeat a favorite, or use whatever flavors you have on hand.
- Fill the holes neatly: For more control, use a small spoon or a kitchen syringe to add the Jello right into the holes (great for keeping the colors more distinct).
- Pour slowly: Add the Jello a little at a time so it sinks into the holes instead of pooling on top.
- Try a non fruity version: For a different twist, replace the Jello mixture with sweetened condensed milk (you’ll get a classic “white” poke cake instead of rainbow).
- Pan size options: A 9×13 pan is the easiest for a rainbow poke cake, but you can use other pans too. Check the back of the cake mix box for bake times, then adjust as needed.
- Chill and store: This cake is best served cold. Keep it covered in the fridge until ready to slice and serve.
Rainbow Poke Cake
Ingredients
- 15.25 ounce funfetti cake mix
- 2 Tablespoons red Jello
- 2 Tablespoons green Jello
- 2 Tablespoons yellow Jello
- 2 Tablespoons blue Jello
- 2 Tablespoons purple Jello
- 1 1/4 cups boiling water
- 1 1/4 cups cold water
- 8 ounces frozen whipped topping , thawed
- rainbow sprinkles
Instructions
- Bake cake mix in a 9×13 baking pan according to the package instructions and allow to cool completely.
- Use a wooden skewer to poke holes all over the cake.
- Place each color of the Jello mix in separate bowls. Add 1/4 cup hot water to each bowl and stir until the gelatin is dissolved. Then, stir in 1/4 cup cold water and continue mixing until well combined.
- Use a syringe or carefully spoon each color of Jello over the cake, alternating the spots you pour the liquid to create a rainbow effect.
- Place cake pan in the refrigerator to chill for at least four hours.
- When ready to serve, spread the frozen whipped topping over the top of the cake and decorate with rainbow sprinkles before serving.
Notes
- Store cake tightly covered with plastic wrap for 2 to 3 days in the refrigerator.
- If you prefer to bake from scratch, use your favorite white cake recipe.
- Skip the fruit flavors. Divide a can of sweetened condensed into bowls and add food coloring as desired. Pour over cake following the same poke method.
