Follow recipe on cake box.
Use 13-inch pan.
Let cake cool. Poke holes in cake with fork.
Mix jello with 1 cup of hot water and 1 cup of cold water mix.
Then pour over cake.
Refrigerate 1 hour before serving.
Frost with Cool Whip and then serve.
Serves 12.
Bake white cake mix per box directions in two 8 or 9-inch cake pans.
Cool cake.
Poke holes about 3/4 inch apart all through cake rounds.
Prepare jello (each flavor) in separate bowls, using only the 1 cup of hot water (do not use the cold water or ice cubes; do not set jello).
Spoon lime jello into holes in one cake layer and raspberry jello into holes in the other layer (use all jello).
Chill both layers about 1 hour.
Remove from cake pans; frost with Cool Whip.
Make cake as directions on box.
Let cool.
Make jello as directions on box.
After cake cools, poke holes in top of cake with fork.
Spoon jello over top of cake.
Refrigerate overnight. When ready to serve, spread Cool Whip over cake.
Bake cake as directed on package.
Make Jell-O and let stand until a little thick.
Let cake cool; poke holes in cake with fork.
Pour Jell-O over cake so it runs into the holes.
Mix pudding and Cool Whip together and ice cake with mixture.
Make cake as directed on box. Make vanilla pudding using skim milk. Make Jell-O using 1/2 the water needed (don't chill). Once cake cools, poke holes using a fork. Pour the Jell-O into the holes. Spread with vanilla pudding and then Cool Whip. Chill and serve. Makes 12 servings.
Put all ingredients in bowl and mix well.
Bake at 350\u00b0 for 30 minutes. When done, poke holes on top and pour a mixture of pineapple juice and powdered sugar over hot cake.
Bake cake mix according to directions on box.
Let cake cool. After cake is cooled, poke holes in cake with fork.
Mix jello with 1/2 cup boiling water and 1/2 cup cold water.
Using a tablespoon, pour jello into cake holes.
Refrigerate for 2 hours.
Frost cake with Cool Whip.
Prepare white cake mix and bake in 13 x 9 x 2-inch pan.
Let cool 20 minutes.
While cake is baking, prepare jello.
Mix jello with 3/4 cup boiling water; add 1/2 cup cold water.
Poke holes in cake with large fork.
Pour jello in holes.
Make sure you cover cake.
Cool in refrigerator.
Top with Cool Whip.
Bake cake according to package directions in
Bake cake in a 13 x 9-inch pan.
Make jello and chill just until it begins to gel.
Poke holes in top of baked cake.
Fill holes with jello on top of cake.
Chill until set.
Spread pie filling over cake and top with Cool Whip.
Mix and bake cake according to package directions in 13 x 9 x 2-inch pan.
While cake is baking, dissolve jello in 3/4 cups boiling water.
Add 1/2 cup cold water and let cool.
After cake has cooled (20 to 30 minutes) poke holes in cake with fork while still in pan, about one inch apart.
Pour jello into holes.
Frost.
Bake cake and let cool.
Prepare jello, dissolving in 1 cup boiling water.
Add 1/2 cup cold water.
Using a knife, poke holes all over cake and pour jello over cake and into holes.
Prepare vanilla pudding with cold milk and spread over cake.
Top with Cool Whip.
Refrigerate for at least 1 hour before serving.
Dissolve jello in boiling water.
Add cold water and set aside.
Bake cake according to directions.
Cool cake 20 to 25 minutes.
Use a fork and poke holes in cake 1/2-inch apart.
Pour jello in holes.
Top with Cool Whip and refrigerate.
Bake cake mix according to box directions.
Cool cake.
When completely cooled, poke holes with a fork or small handle of a wooden spoon.
Mix lime jello, boiling water and cold water.
Pour jello mixture into the holes of the cake.
Refrigerate 30 minutes.
Prepare cake according to package instructions.
Prepare cake and bake, following directions on package.
Let cake cool.
Add 1 cup of hot water to jello to dissolve.
Poke holes in cake; pour dissolved jello over cake.
Let set in icebox one hour.
Top with whipped topping.
Bake cake according to directions in an oblong pan.
Cool cake in pan.
Poke holes in top of cake with fork, close together. Dissolve jello in 1 cup boiling water and slowly pour into holes in cake.
Refrigerate for two hours.
Mix and bake yellow cake according to package directions, in a 9 x 13 inch pan.
Let cool in pan. Take a toothpick and poke holes in the cake. Mix the Jello according to package directions and when it is lukewarm, pour 3/4 of Jello mix over cake. Cool in refrigerator. Top with Cool Whip before serving.
Bake cake in a 9 x 13-inch pan according to package directions.
When cake is done and out of the oven, poke holes all over the top of the cake.
Stir jello into boiling water until dissolved; spoon jello mixture over cake and refrigerate until jello sets.
Then cover with Cool Whip and refrigerate until serving.
Bake cake in a 9 x 13-inch pan as directed.
After cake cools, poke holes in it with an ice pick.
Mix jello with 1 cup boiling water and 1/2 cup cold water.
Pour jello over cake.
Refrigerate until jello is partially set.
Mix pudding according to directions and spoon on top of cake.
Refrigerate until partially set.
Top with Cool Whip.
Refrigerate until all layers are completely set; serve.