Fruit jello cake is the kind of dessert that looks impressive but is surprisingly easy to make. This Amish-style recipe starts with a simple white cake, lightly soaked in fruity jello, then layered with a fluffy cream cheese topping and a homemade fruit glaze.
It's cool, creamy, and just sweet enough - perfect for potlucks, summer picnics, or any time you need a refreshing make-ahead dessert. If you're looking for a fruit jello poke cake that's easy, crowd-pleasing, and full of flavor, this one checks all the boxes.
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Why You'll Love This Amish Fruit Jello Cake
- Bright, Fruity Flavor: Fresh fruit and a jello soak create a refreshing, crowd-pleasing taste.
- Light & Refreshing: Creamy topping and fruit glaze add sweetness without heaviness.
- Quick & Easy: Cake mix keeps this dessert simple and fast to make.
- Make-Ahead Friendly: Prep a day or two in advance for stress-free serving.
- Perfect for Sharing: Ideal for potlucks, family dinners, or summer gatherings.
Variations You'll Love
- Strawberry Jello Cake: Use strawberry jello and fresh sliced strawberries.
- Raspberry Jello Cake: Use raspberry jello and fresh raspberries for a tart twist.
- Peach Jello Cake: Use peach jello and fresh peaches to make peach jello poke cake.
Easy Step-by-Step Instructions for Poke Cake with Jello and Fresh Fruit
1. Bake the Cake
- Follow the cake mix box instructions to prepare the batter.
- Pour the batter into a greased 9x13-inch baking pan. (The pan gets very full with all the layers, so if you have any deep 9x13" pan, it would work perfect!)
- Bake according to the package directions.
- Tip: Use a toothpick to check doneness - it should come out clean when the cake is done.
- Let the cake cool for a few minutes but keep it warm for the next step.
2. Prepare the Jello Soak
- In a bowl, dissolve one package of jello (3 oz) in 1 cup of boiling water. Stir well until completely dissolved.
- Tip: Use a flavor of jello that will blend well with the fruit you're wanting to use for topping.
3. Poke Holes and Pour Jello
- Use a fork or the handle of a wooden spoon to poke holes all over the warm cake (about every inch).
- Slowly pour the hot jello evenly over the cake, making sure it seeps into the holes.
- Let the poke cake with jello cool completely at room temperature.
- Tip: Don't skip poking holes - the jello needs to soak in for the best flavor and texture.
4. Make the Cream Cheese Topping
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and mix until well combined.
- Fold in the 8-ounce tub of thawed Cool Whip until the mixture is light and fluffy.
- Tip: If you prefer, you can substitute 1 ¼ cup heavy whipping cream. Add it to the cream cheese/sugar mixture and beat until thick and creamy.
- Spread the cream cheese topping evenly over the cooled cake.
5. Prepare the Fruit Topping
- In a saucepan, combine water, sugar, salt, and 1 package jello (3 oz).
- Bring it to a boil, stirring occasionally.
- In a small bowl, dissolve 4 tablespoons Clear Jel in a little cold water to make a slurry.
- Slowly whisk the Clear Jel slurry into the boiling mixture. Keep whisking until it comes back to a light boil and thickens slightly.
- Remove from heat and let it cool completely.
- Once cooled, stir in approximately 2 to 3 cups fresh fruit (sliced strawberries, peaches, or raspberries work well).
- Tip: Make sure the glaze is fully cooled before adding fruit to keep the fruit fresh.
6. Assemble and Chill
- Spread the cooled fruit topping evenly over the cream cheese layer.
- Refrigerate the jello layered cake for at least 3 hours, or overnight for best results, to let everything set and flavors blend.
- Slice and serve chilled.
Frequently Asked Questions (FAQs)
A: Absolutely! If you prefer, you can bake a white cake from scratch instead of using a boxed mix. Just make sure it's baked in a 9x13-inch pan and slightly cooled before adding the jello.
A: Clear Jel is a thickener commonly used in canning and fruit pie fillings. It helps the fruit topping set without becoming runny, as well as giving a clear finish. You can find it online (affiliate link) or at stores specializing in canning supplies or Amish foods. Some bulk food stores also carry Thermflow or Permaflow, and these are known to work very similarly to clear jel.
A: Yes, you can use cornstarch if you don't have Clear Jel. Just mix it with a little cold water before adding it to the boiling mixture. The topping might not be quite as thick or smooth, but it still works and tastes great.
A: Yes, but thaw and drain the fruit well before adding it to the fruit glaze to avoid excess liquid.
A: Store the cake covered in the refrigerator. It's best eaten within 3 or 4 days for optimal freshness.
A: This dessert is best enjoyed fresh. Freezing may change the texture of the cream cheese topping and fruit glaze.
This fruit jello cake is a simple, crowd-pleasing dessert that's perfect for any time of year. It's easy to make, full of fresh flavor, and always a hit at the table. Not to mention, it makes a large 9x13" pan full to the top of jello layered cake, which means it's perfect for serving a crowd of people.
If you give this Amish recipe for jello poke cake a try, let me know how it turned out in the comments below! Thank you!
Check out my post with 20 made-from-scratch Amish cake recipes.
📖 Recipe Card
Fruit Jello Cake Recipe
Ingredients
Cake:
- 1 package white cake mix
- eggs, oil, and water needed to mix the cake
Jello:
- 1 cup boiling water
- 1 (3-ounce) package jello (same flavor as fruit)
Cream Cheese Topping:
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8-ounce) tub Cool Whip, thawed (or 1 ¼ cups heavy whipping cream)
Fruit Glaze:
- 2 cups water
- 1 cup sugar
- ¼ teaspoon salt
- 1 (3-ounce) package jello, same flavor as fruit
- 4 tablespoons clear jel
- 2 - 3 cups fresh fruit, sliced or chopped
Instructions
Cake:
- Preheat the oven to 350℉.
- Mix the cake according to the instructions on the package. Bake in a greased 9x13" pan according to instructions on package. (This layered dessert fills the pan to the very top, so if you have a deeper pan, it works great.)1 package white cake mix, eggs, oil, and water needed to mix the cake
Jello:
- Mix the boiling water and jello. Stir to dissolve.1 (3-ounce) package jello (same flavor as fruit), 1 cup boiling water
- Poke holes in the warm cake with a fork or a wooden spoon handle. Pour the hot jello all over the cake while the cake is still warm.
- Set aside to cool completely.
Cream Cheese Topping:
- In a mixing bowl, beat the cream cheese until smooth.1 (8-ounce) package cream cheese, softened
- Add the powdered sugar and mix well.1 cup powdered sugar
- Add the thawed Cool Whip and stir to combine.1 (8-ounce) tub Cool Whip, thawed
- (Optionally: Add 1 ¼ c. heavy cream to the cream cheese powdered sugar mixture instead of the Cool Whip. Mix and whip on medium high speed until nice and creamy.)
- Spread the cream cheese mixture over the top of the completely cooled cake.
- Refrigerate to chill, then spread the cooled fruit filling over the top.
Fruit Glaze:
- Bring the water, sugar, salt, and jello to a boil in a large saucepan.2 cups water, 1 cup sugar, ¼ teaspoon salt, 1 (3-ounce) package jello, same flavor as fruit
- Dissolve the clear jel in approximately ¼ cup of cold water to make a slurry, then slowly pour it into the boiling mixture. Whisk constantly and bring it to a light boil until slightly thickened.4 tablespoons clear jel
- Cool and add the prepared fruit. Refrigerate until partially chilled. (Don't chill too long, or it will set before you get it spread over the cream cheese.)2 - 3 cups fresh fruit, sliced or chopped
- Spread the slightly chilled fruit glaze over the top of the cream cheese.
- Chill completely. Slice and serve.
- Cover and refrigerate for up to a week. (It's best within the first 3 or 4 days.)
Anna
I adore this cake! So yummy!