Posted on Leave a comment

Gluten Free Poke Cake Dessert Recipe

gluten free jello poke cake

I found myself with the responsibility of making a gluten free poke cake for mother’s day last year. My mother is a huge fan of a poke cake. Sugar free jello and whipped cream instead of frosting make it a lower calorie choice for my calorie conscious mom.

I grew up on poke cakes. It was a way for my mother to celebrate with a dessert and not feel like she was feeding us straight sugar. So, it came as no surprise a year or two after diagnosis that we would need to make a poke cake.

I had thankfully been working hard on a mix for a yellow cake. It took more failures that I am fond of admitting to. I threw away more yellow cake in a one year period than I would have thought possible. When I was done, I had a yellow cake that was rich moist and delicious with absolutely no rice flour!

Who want’s a Family Sized Gluten Free Poke Cake?


So I was ready when it came time to get that 13×9 inch baking pan and make a giant poke cake for my Mother. It was of course a hit and she ended up asking for it again on labor day.

So, easiest cake I can think of for a gathering of friends and family. No weird textures, just great smells and tastes and a whole bunch of deliciousness.

You can make this as a small 8×8 or a large 13×9 mix. We recommend our Gluten Free Yellow Cake Mix to make this recipe perfectly!.

Gluten Free Poke Cake Recipe

Perfect for summertime, a perfect mix of cake, sugar free jello and whipped cream. Who doesn't love a poke cake?
Prep Time15 mins
Cook Time35 mins
Chill Time1 hr
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American

Ingredients

Liquid Jello Topping

  • 1 box Sugar Free Raspberry Jello Mix
  • 1 cup boiling water

The Cake

  • 2 Divinely Gluten Free Yellow Cake Mix
  • 4 ounces water
  • 6 ounces canola oil
  • 4 Large Eggs
  • 1 canister Redi Whip Whipped Cream

Instructions

Making the Cake

  • Preheat oven to 350 degrees. Butter a 13x9 inch baking pan
  • In a large mixing bowl, combine water, eggs and oil. Stir until combined. Add the two yellow cake mixes. Stir until combined.
  • Pour batter into greased baking pan and place in the preheated oven on the center rack. Bake approx 35 minutes. Remove from oven when it is done.
  • Allow cake to cool for 30 minutes to an hour (I patiently wait for the hour because it is just better for the cake). Once it has cooled, poke the cake with what you have available (I have used the end of a wooden spoon, a knife, a skewer {my favorite really} and our temperature gauge). I tend to poke about every 3/4 of an inch to an inch all over the cake. Poke down at least an inch or deeper, if you have a thin poker like a skewer. If you are using a wooden spoon, keep it shallow.
  • Mix the boiling water and the jello in a measuring cup or a mug.Stir until fully dissolved. Using a spoon, begin to dribble the liquid over the holes of the cake. Keep feeding the pokes until all the jello is gone. Allow to cool again.
  • To serve, simply cut the cake and spray some whipped cream on top.

Resources:
Gluten Full – Basic Poke Cake Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.