Red White Blue Poke Cake

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Red White Blue Poke Cake

With a box cake mix, two types of Jell-O, and whipped cream, this Red White and Blue Poke Cake is the perfect dessert for your 4th of July get-together! It's flavorful, super moist and, festive!

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Keyword: 4th of july cake, Poke cake recipes, potluck dessert

Servings: servings

Ingredients

15 once box white cake mix + ingredients to make it (such as eggs, oil, etc - whatever it lists on the box. Or use a from scratch white cake, if preferred.)
3 ounce box Berry Blue Jello
3 ounce box Cherry Jello
8 ounce tub Cool Whip thawed (or use homemade whipped cream - see note below)
patriotic sprinkles

Instructions

Prepare white cake mix according to package directions, baking in a greased 9x13 pan. Allow cake to cool for about 25 minutes.
Using a straw or the handle of a small wooden spoon, poke holes all over the surface of the cake.
Prepare each box of Jell-o using 1 cup of boiling water + 1/2 cup of cold water. (This is 1/2 cup less cold water than what is called for on package instructions.)
Carefully pour or spoon the blue Jello over a portion of the cake, making sure to get the liquid into the holes.
Carefully pour or spoon the red Jello over the other portion of the cake, making sure to get the liquid into the holes.
Refrigerate the cake for at least 6 hours or ideally overnight – this allows the Jell-o to set up within the cake.
Spread the top evenly with the Cool Whip.
Add red, white, and blue patriotic sprinkles and/or stars on top.
Cut into squares and enjoy!

Video

Notes

The Cool Whip can be replaced with real whipped cream, if preferred. Beat together 2 cups cold heavy whipping cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla until it reaches stiff peaks.

Nutrition