Jolly Rancher Watermelon Poke Cake
A boxed white cake soaked with watermelon gelatin, layered with pink watermelon cream cheese and whipped topping, then finished with crushed Jolly Ranchers. An easy make-ahead summer dessert.
Ingredients
- 1 18.25 ounce package white cake mix, prepared to package instructions plus the eggs, oil and water listed on the box (today's smaller 13- to 16-ounce boxes work too)
- 1 3-ounce box watermelon gelatin mix such as Jell-O, divided (reserve 2 tablespoons powder for the cream cheese layer)
- ¾ cup water boiling
- 2 8-ounce packages cream cheese softened (225 g each)
- ½ cup powdered sugar
- 2 tablespoons milk
- 8 ounces whipped topping such as Cool Whip, thawed
- 6 watermelon Jolly Rancher hard candies unwrapped and crushed, for garnish (optional)
- 12 small watermelon wedges for garnish (optional)
Instructions
- Preheat the oven according to the cake mix package and grease a 9x13-inch baking dish. Prepare the cake batter as the package directs, pour it into the dish and bake until a toothpick inserted in the center comes out clean, about 26 minutes. Let the cake cool for 15 minutes.
- Poke holes all over the top of the warm cake about 1 inch apart, using a fork or the round handle of a wooden spoon.
- Pour the gelatin powder into a medium bowl. Scoop out 2 tablespoons of the dry powder and set it aside for the cream cheese layer. Pour the boiling water over the remaining powder and whisk for 2 minutes, until completely dissolved.
- Slowly spoon the hot gelatin over the cake, aiming for the holes. Refrigerate the cake, uncovered, for 30 minutes, until it is cool to the touch.
- In a large bowl, beat the softened cream cheese with the reserved 2 tablespoons of gelatin powder until smooth and pink. Add the powdered sugar and milk and beat until fluffy. Spread the cream cheese mixture evenly over the cooled cake.
- Spread the thawed whipped topping over the cream cheese layer. Cover and refrigerate for at least 4 hours, until set.
- Just before serving, sprinkle the crushed Jolly Ranchers over the top. Cut into 12 squares and top each with a small watermelon wedge, if using.
Notes
Cake mix size: The recipe was developed with an 18.25-ounce box; today's smaller 13- to 16-ounce boxes work the same way.
Crushing the candy: Seal unwrapped Jolly Ranchers in a zip-top bag, cover with a towel and tap with a rolling pin or meat mallet. Add them just before serving, since they turn sticky on the whipped topping after a few hours.
Storage: Keep covered in the refrigerator for up to 4 days. Freeze plain squares (no candy or fruit), wrapped, for up to 2 months and thaw overnight in the fridge.
Nutrition
Calories: 395kcalCarbohydrates: 56gProtein: 5gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 39mgSodium: 466mgPotassium: 100mgSugar: 37gVitamin A: 526IUCalcium: 148mgIron: 1mg
Nutrition details are an estimate, per serving.
