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My Bisquick poke cake recipe puts an easy twist on the classic Jello cake by using Bisquick baking mix. We’ll make a simple white cake (yellow cake works too), then poke holes throughout and spoon on liquid Jello gelatin. As it chills, the gelatin creates a pretty marbled effect. You’ll love this light dessert for summer gatherings and birthday parties.
🛒 Bisquick Poke Cake Ingredients
To make the cake:
- 2½ cups Bisquick baking mix (308g)
- 1¾ cups granulated sugar (336g)
- 4 tablespoons butter, softened
- 1 cup egg whites
- 1 tablespoon vanilla extract
- 1½ cups whole milk (or a full-fat plant-based milk)
- Cooking oil spray
To finish the poke cake:
- 1 box strawberry Jell-O gelatin powder (or your favorite flavor; 3-ounce/4-serving size box)
- 8-ounce tub Cool Whip whipped topping (227g; white frosting can also be used)
A printable recipe card is available below. Fresh strawberries make a beautiful garnish, though they’re completely optional.
We’re using egg whites to create a white cake that allows the vibrant color of the gelatin to really stand out. If you prefer, you can also make this recipe with a yellow cake, which typically uses whole eggs and works just as well for poke cake. Since egg whites are low in fat, using whole milk or a full-fat plant-based milk helps keep the cake moist and tender.
One of the benefits of baking with Bisquick is that it already contains leavening and fat, allowing you to reduce the amount of baking powder and butter or oil in a recipe. As a general guideline, when substituting Bisquick for flour, reduce the baking powder by about 1½ teaspoons and the fat by 3 tablespoons for every cup of Bisquick used, adjusting liquids as needed. It’s a handy pantry staple when you’re low on baking ingredients or can’t make a trip to the store.
You’ll also need:
- A 9×13-inch (22.9x33cm) cake pan
- An electric hand mixer
- A kitchen scale for weighing the Bisquick and sugar
If your cake pan isn’t nonstick, line it with parchment paper to help prevent sticking.
🍰 How to Make Bisquick Poke Cake
Preheat the oven to 350F (177C). Spray a 9×13-inch (22.9x33cm) cake pan with cooking spray or line it with parchment paper. For the best results, weigh the Bisquick and sugar instead of measuring with measuring cups.
In a large mixing bowl, beat the softened butter and sugar together with an electric hand mixer for 1 minute. Add the egg whites and vanilla extract and beat for another minute.
Add the Bisquick and milk, mixing just until combined. Don’t overmix the batter!
Pour the batter into the prepared cake pan and bake for 35-40 minutes at 350F (177C) on an oven rack 1/3 down from the top of the oven.
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Allow the cake to cool completely in the pan.
Meanwhile, completely dissolve the gelatin powder in 1 cup boiling water, then whisk in ¾ cup cold water. (This uses a bit less water than the package directions, which helps create a more vibrant flavor and color.)
Using a fork, poke holes across the surface of the cake at ½ to 1-inch (1.27-2.54 cm) intervals. Aim to poke only about halfway to three-quarters of the way through the cake. Some gelatin will naturally run down the sides and soak up from the bottom.
Poke Cake Tip
Avoid poking all the way through the cake. When the holes extend to the bottom, the gelatin can create a soggy bottom and fully saturate the entire cake, reducing the signature marbled appearance. Poking only partway through is a more foolproof way to get beautiful streaks of color throughout the cake.
Slowly spoon the prepared gelatin over the cake, allowing it to absorb before adding more. Continue until all of the liquid has been used. Refrigerate the cake overnight, or for at least 3-4 hours (long enough for the Jello to completely soak in and set).
Just before serving, spread the Cool Whip evenly over the cake. If desired, decorate with fresh strawberries or other berries. Because the gelatin softens the cake, you’ll find it easiest to frost the cake gently in one direction.
Bisquick Poke Cake Storage
Store poke cake covered in the refrigerator for up to 2-3 days. For longer storage, freeze individual slices in freezer-safe containers. Thaw frozen slices overnight in the refrigerator before serving.
Watch How to Make It!
Bisquick Poke Cake Recipe
Ingredients
To make the cake:
- 2½ cups Bisquick baking mix (308g)
- 1¾ cups granulated sugar 336g
- 4 tablespoons butter, softened
- 1 cup egg whites
- 1 tablespoon vanilla extract
- 1½ cups whole milk (or a full-fat plant-based milk)
- cooking oil spray
To finish the poke cake:
- 1 box Jell-O gelatin powder (strawberry or your favorite flavor; 3-ounce/4-serving size box)
- 8 ounces Cool Whip whipped topping (227g; white frosting can also be used)
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9×13-inch (22.9x33cm) cake pan with cooking spray or line it with parchment paper. For the best results, weigh the Bisquick and sugar instead of measuring with measuring cups.
- In a large mixing bowl, beat the softened butter and sugar together with an electric hand mixer for 1 minute. Add the egg whites and vanilla extract and beat for another minute. Add the Bisquick and milk, mixing just until combined. Don’t overmix the batter!
- Pour the batter into the prepared cake pan and bake for 35-40 minutes at 350°F (177°C) on an oven rack ⅓ down from the top of the oven. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Allow the cake to cool completely in the pan. Meanwhile, completely dissolve the gelatin powder in 1 cup boiling water, then whisk in ¾ cup cold water.
- Using a fork, poke holes across the surface of the cake at ½- to 1-inch (1.27-2.54 cm) intervals. Aim to poke only about halfway to three-quarters of the way through the cake. Some gelatin will naturally run down the sides and soak up from the bottom.
- Slowly spoon the prepared gelatin over the cake, allowing it to absorb before adding more. Continue until all of the liquid has been used. Refrigerate the cake overnight, or for at least 3-4 hours (long enough for the Jello to completely soak in and set).
- Just before serving, spread the Cool Whip evenly over the cake. If desired, decorate with fresh strawberries or other berries. Because the gelatin softens the cake, you'll find it easiest to frost the cake gently in one direction.
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). If you’d like to reduce the sugar in this recipe, you can substitute the granulated sugar with Swerve Granular and use a sugar-free whipped topping instead of regular Cool Whip. You will also need to use a sugar-free gelatin variety. I developed this recipe using regular Bisquick baking mix. Gluten Free Bisquick has a different weight and ingredient composition, so it may not produce the same results when substituted 1:1. If you decide to experiment with a gluten-free version, you may need to make additional adjustments to the liquid or baking time. One of the things I love most about this poke cake is how customizable it is. Try different gelatin flavors, decorate with fresh fruit, or match the colors to a holiday or special occasion. The cake is nostalgic, colorful, and easy to make ahead, making it a great choice for potlucks, birthday parties, barbecues, and other warm-weather gatherings. Nutrition information for one serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Strawberry poke cake was my top pick for birthday cake as a child. I hope your family loves it as much as mine does 🙂