Jello + Cake = Amazing!!

So recently I was looking for some new ideas for dessert on Pinterest and was reading about Jello Cakes or Poke Cakes. Sounded interesting – who doesnt like jello and mixing it with some cake sounds pretty tasty!

It is easy to make and the combination is delicious! It is now a current fav in our household. I was telling my mom about this new found dessert and she informed me that she use to make it for us when we were kids. Huh – I have no recollection of this but I must admit eating my jello cupcakes does take make me to a happy place and maybe subconsiously think about enjoying these in childhood.

I have made these now a couple of times and prefer making them with fork pokes over straw pokes. I have found that the straw removes cake where the fork does not. I also use a measuring cup to pour the jello liquid over the cooked cupcakes – I tried a turkey baster but that got liquidy sticky jello everywhere! I have also found using the measuring cup allows the cupcakes to get more saturated with jello and its flavour.

Jello Cupcakes Recipe: adapted from

Cake Mix – white is best to take on the flavour of your jello; I use gluten free cake mixes and it works great!

Jello – pack of your choice – strawberry and strawberry banana are our current favs to use

1) Make cupcakes as per cake mix package. Once cupcakes are cooked and cooled enough to handle (about 20-30min) take a fork and make little punctured holes (as shown below)


2) Using a large (atleast 2 cup) measuring cup, stir 1 cup (250ml) boiling water into jello powder. Stir until powder is dissolved then add 3/4 cup (200ml) of cold water and mix. Pour liquid jello carefully onto each cupcake about 2 TBSP per cupcake (or more based on your preference to start). Once every cupcake has been jelloed I then pour a bit extra onto each one. The left over jello in the measuring cup I cool and enjoy as jello later!

It can get a bit messy pouring jello from the measuring cup so I sit the cupcakes into a cookie sheet which will catch all the extra juice. Trust me, cleaning up sticky jello off the counter is not fun!



3) Put the cupcakes in the fridge for atleast 3 hours – the goal is to get the cupcakes and jello to set. Before serving you can icing with your fav icing. For ours I use my mom’s recipe (as below) for icing – it’s quick to whip up and and oh so delicious!

Mom’s Butter Cream Icing:

1/4 cup softened butter

pinch of salt

2 1/2 cups of icing sugar

2-4 tsp of milk

1/2 tsp of vanilla extract (*for these cupcakes I did 1/4 tsp vanilla and 1/4 tsp almond extract)

1) whip together with a mixer butter and salt until nicely creamed. Then slowly add (about 1/2 cup at a time) icing sugar. Mix. Add 1/2 tsp of vanilla (or alternative option). Then add 2-4 tsp of milk (for thicker icing add less milk). Mix. When at the icing consistency of your preference then icing your cupcakes!

Now it’s time to enjoy!!



One comment

  1. Arielle · October 6, 2015

    I love your blog, your posts are amazing and everything looks so good! I just followed, it would be great if we can support each other 🙂 I am so glad I got to discover you!


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