Red, White, and Blue Poke Cake
This festive Red, White, and Blue Poke Cake is the ultimate patriotic dessert for Memorial Day, 4th of July, or any summer celebration! Made with a simple white cake mix, vibrant cherry and blueberry Jell-O that creates beautiful colored stripes, fluffy whipped topping, and plenty of red, white & blue sprinkles, it’s as stunning as it is delicious.
Servings 12
Calories 69kcal
Ingredients
- white cake mix prepared according to box directions
- 1.5 ounces blue jello half of a small box
- 1.5 ounces red jello half of a small box
- 1 cup boiling water divided
- 8 ounces whipping topping
- Red White and Blue Sprinkles
Instructions
Step 1: Bake and Poke the Cake
- Prepare and bake the white cake according to the package directions in a 9×13-inch baking pan.
- Once baked, remove the cake from the oven and let it cool on a wire rack for about 15 minutes. The cake should still be slightly warm — this helps the Jell-O soak in better.
- Using the round handle of a wooden spoon (or a thick skewer), poke holes all over the top of the cake. Space the holes about ½ to 1 inch apart, going almost all the way to the bottom of the cake. The more holes you make, the more colorful stripes you’ll get in the finished cake.
Step 2: While the cake is cooling and being poked, prepare the Jell-O:
- In a small bowl, combine ½ box (about 1.5 oz) of cherry or strawberry Jell-O with ½ cup boiling water. Stir well until the Jell-O is completely dissolved.
- In a separate small bowl, combine ½ box (about 1.5 oz) of berry blue Jell-O with ½ cup boiling water. Stir until fully dissolved.
Step 3: Add the Patriotic Jell-O
- Working carefully, pour the prepared red and blue Jell-O into the holes, alternating colors as you go (red in one hole, blue in the next). For best results, use a small measuring spoon, teaspoon, or a liquid measuring cup with a spout. Fill each hole about ¾ full — the Jell-O will continue to soak down into the cake. Alternate between red and blue as evenly as possible across the entire cake. This creates the beautiful red, white, and blue stripes when you slice it.
- Once all the holes are filled, gently tap the pan on the counter a few times to help the Jell-O settle. Wipe away any excess Jell-O that may have spilled on the top of the cake with a paper towel.Place the cake in the refrigerator for at least 3–4 hours, or until the Jell-O is fully set and no longer liquid. For best results, chill overnight.
Step 4: Add the Whipped Topping
- Remove the cake from the refrigerator once the Jell-O has fully set (it should feel firm to the touch). If using frozen whipped topping (such as Cool Whip), make sure it has thawed completely in the refrigerator.
- Spoon the entire 8 oz container of whipped topping onto the center of the cake. Using an offset spatula or the back of a large spoon, gently spread the whipped topping evenly over the entire surface of the cake, reaching all the way to the edges. Spread it in a smooth, even layer about ½-inch thick. Try not to press down too hard so you don’t push the Jell-O out of the holes or disturb the colors underneath.
Step 5: Add Sprinkles and Serve
- Generously sprinkle red, white, and blue sprinkles all over the top of the whipped topping. Use a good amount — don’t be shy! The more sprinkles, the more festive and eye-catching the cake becomes. You can cover the entire surface evenly or create fun patterns like stripes or stars if you prefer.For the best presentation, add the sprinkles right before serving so they stay bright and crunchy.
Nutrition
Calories: 69kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 47mg | Potassium: 19mg | Sugar: 11g | Vitamin A: 15IU | Calcium: 13mg