Rainbow Jello Poke Cake

• servings: 12 servings
• active time: 20 minutes
• total time: 2 hours 45 minutes

Ingredients

1 box white cake mix

1 cup water

1/2 cup vegetable oil

3 eggs

4 cups boiling water (divided)

3 oz pkg strawberry jello

3 oz pkg lemon jello

3 oz pkg blue raspberry jello

3 oz pkg lime jello

8 oz container Cool Whip

Sprinkles (optional)

Directions

Preheat the oven to 350 degrees and prepare a 9x13 inch baking pan with a light coating of cooking spray. Set aside.

In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.

Pour 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, then using the handle of a wooden spoon poke holes poke holes about an inch apart. Set aside.

In four small bowls, combine each jello package with 1 cup boiling water. Whisk together until fully combined.

Use a Tablespoon to pour jello mixture into the holes in cake, alternating colors according to preference until each hole has been filled. Do not use all the jello.

Place the cake into the refrigerator and let it cool for 2 hours.

Spread the whipped topping over the cooled cake and top with sprinkles if desired before serving.

Nutrition

• Calories: 384 kcal
• Total Fat: 17 g
• Saturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 44 mg
• Sodium: 463 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 1 g
• Total Sugars: 41 g
• Protein: 6 g