Description
Whip up this red, white, & blue poke cake for a patriotic dessert that’ll make your guests cheer. Vanilla cake soaked with strawberry and blueberry sauces, topped with creamy whipped cream, delivers a festive Fourth of July treat your friends will devour.
Ingredients
Scale
Main Ingredients:
- 1 box white cake mix
- 3 ounces cherry jello
- 3 ounces blue jello
Supporting Ingredients:
- 1 cup boiling water
- 8 ounces whipped topping
Decorative Ingredients:
- Sprinkles (red, white, and blue)
Instructions
- Preheat your oven to 350°F and prepare the white cake mix according to the box instructions in a 9×13 inch pan.
- After baking, let the cake cool for 15 minutes while remaining in the pan.
- Dissolve the 3-ounce cherry jello in ½ cup boiling water in one bowl, and the blue jello in another ½ cup boiling water.
- Take a wooden spoon and poke numerous holes across the entire cake surface.
- Pour the cherry jello into half of the holes, ensuring random distribution.
- Fill the remaining holes with blue jello, creating a colorful pattern.
- Place the cake in the refrigerator for 30 minutes to allow the jello to completely set.
- Spread 8 ounces of whipped topping evenly across the entire cake surface.
- Scatter red, white, and blue sprinkles generously over the whipped cream layer.
- Chill the cake for an additional 15 minutes before serving to help toppings set.
Notes
- Ensure cake is still warm when poking holes so jello absorbs easily into the crumb for maximum flavor penetration.
- Use a wooden spoon handle or the back of a wooden skewer to create consistent holes across the cake surface.
- Refrigerate cake for at least 2 hours before serving to let jello completely set and flavors meld together.
- Swap out jello colors for different holidays or occasions, creating a festive dessert that matches any theme.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg