How to make Watermelon Poke Cake

This Watermelon Poke Cake is light, refreshing, and the perfect fun summer dessert! A soft pink cake is infused with sweet watermelon gelatin, then topped with fluffy whipped topping and finished with chocolate “seeds” for a playful watermelon look. 

It’s easy to make, super cute, and perfect for parties, cookouts, or anytime you want a bright and refreshing treat! 

Watermelon Poke Cake serves: 12 

Prep time: 15 minutes 

Chill time: 2 hours 

You will need 

• 1 box white cake mix (plus ingredients listed on box) 

• 1 (3.94 oz) box green watermelon gelatin 

• 1 (3.94 oz) box pink watermelon gelatin 

• 2 cups boiling water, divided 

• 1 cup cold water, divided 

• 1 tub (8 oz) whipped topping, thawed 

• Mini chocolate chips for topping 

• Pink and green food coloring 

• Gummi watermelon slices for garnish (optional) 

To begin, prepare the white cake mix according to package directions. 

Pour the batter into a greased 9x13-inch baking dish and bake according to package directions. Let the cake cool slightly. 

Using the handle of a wooden spoon or large straw poke holes all over the cake. In a bowl, whisk together the green watermelon gelatin with 1 cup boiling water until fully dissolved. Stir in ½ cup cold water. Repeat with the pink watermelon gelatin. 

Carefully pour the pink and green jello into alternating holes. Refrigerate the cake for at least 2 hours to fully set. 

Separate the whipped topping into 2 bowls and using the food coloring dye one bowl light green and one bowl pink. Spread the pink whipped topping in the middle of the cake and spread the green whipped topping around the edges. 

Sprinkle mini chocolate chips evenly over the top to create the look of watermelon seeds. Slice and serve chilled. 

Tips and Tricks 

• Use mini chocolate chips for the best “seed” effect. 

• Chill completely before adding topping for clean layers. 

• Add topping just before serving for the freshest look. 

Substitutions 

• Use strawberry gelatin if watermelon is unavailable 

• Use homemade whipped cream instead of whipped topping 

• Use chocolate sprinkles instead of mini chips 

Variations 

• Strawberry Watermelon: Add sliced strawberries on top 

• Coconut: Add shredded coconut for a tropical twist 

• Layered: Add a thin pudding layer before topping 

Storage

• Store covered in the refrigerator for up to 3 days 

• Keep chilled until ready to serve