Red, White and Blue Poke Cake
This Red, White and Blue Poke Cake is an easy, colorful Fourth of July dessert that’s fluffy, fun, and perfect for patriotic parties.
Servings: 12
Calories: 199kcal
Equipment
- 9x13 casserole dish
- Mixing Bowls
- Hand Mixer
- Spatula
- Spouted Measuring Cups
Ingredients
- 1 14.5- ounce box white cake mix plus box ingredients
- ½ 3- ounce package red Jello
- ½ 3- ounce package blue Jello
- 1 cup boiling water divided
- ½ cup cold water divided
- 1 tub frozen cool whip thawed
Instructions
- Combine cake mix with the ingredients on the back of the box and bake cake according to the box directions in a large bowl.
- Let the cake cool for about 30 minutes, then poke holes with a small wooden spoon or something similar. Poke holes close, but not so close that they blend into each other (about 1 inch between), and only about ¾ of the way down.
- Prepare blue Jello in a small bowl or spouted measuring cup by adding 1.5-ounce Jello mixture (half of a small box), followed by ½ cup hot water. Stir until dissolved then add ¼ cup cold water.
- Repeat for the red Jello.
- Carefully spoon Jello mixtures into alternating holes, pouring one color into each hole. Set in the fridge for at least 2 hours.
- Add Cool Whip and any fresh berries desired to the top of the cake when ready to serve.
- Prepare and bake cake according to the box directions.
- Allow the cake to cool for about 30 minutes, then poke holes with a small wooden spoon or something similar. Poke holes close, but not so close that they blend into each other (about 1 inch between), and only about ¾ of the way down.
- Prepare blue Jello in a small bowl or spouted measuring cup by adding 1.5-ounce Jello mixture (half of a small box), followed by ½ cup hot water. Stir until dissolved then add ¼ cup cold water.
- Repeat for the red Jello.
- Carefully spoon Jello mixtures into alternating holes, pouring one color into each hole. Set in the fridge for at least 2 hours.
- Add Cool Whip and any garnishes desired when ready to serve.
Notes
- Use the end of a wooden spoon (about a centimetre or slightly large in diameter) to poke your holes. The thicker holes help the Jello soak into the cake for those colorful stripes.
- A cooled cake prevents the Jello from melting into the crumbs and losing its shape.
- Carefully spoon or using a spouted measuring cup add the Jello into the holes to avoid a soggy bottom and the colors from blending too much.
- Let the cake rest in the fridge for at least 2 hours (or overnight) to allow the Jello to set.
- Cool Whip is best added fresh to keep its shape and texture so be sure to add it closer to when you are ready to serve.
Nutrition
Calories: 199kcal | Carbohydrates: 45g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.2g | Cholesterol: 0.01mg | Sodium: 331mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 0.1IU | Calcium: 81mg | Iron: 1mg
