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Red, White and Blue Poke Cake

Red, white and blue poke cake with a white frosting sheet cake sliced to reveal vivid red and blue Jell-O stripes soaked all the way through. Easy patriotic poke cake is chilled, topped with whipped cream, and finished with star sprinkles and fresh berries for a bright Independence Day dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
chilling 2 hours
Total Time 2 hours 50 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

white cake base
  • 1 box white cake mix Use the ingredients called for on the box (typically eggs, oil, and water).
  • 1 eggs Amount depends on the cake mix box instructions.
  • 1 vegetable oil Amount depends on the cake mix box instructions.
  • 1 water Amount depends on the cake mix box instructions.
red and blue Jell-O soak
  • 3 oz strawberry Jell-O Box size listed as 3 oz.
  • 3 oz berry blue Jell-O Box size listed as 3 oz.
  • 2 cup boiling water Divide into 1 cup for each Jell-O packet.
  • 1 cup cold water Divide into 1/2 cup for each Jell-O packet.
topping and garnish
  • 8 oz whipped topping (Cool Whip) Thawed.
  • 1 red and blue star sprinkles For garnish.
  • 1 fresh strawberries For garnish.
  • 1 fresh blueberries For garnish.

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Bake the white cake in a 9x13 pan according to package directions, then let it cool for 15 minutes.
  2. Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart, keeping the holes evenly spaced for consistent soaking.
Soak with red and blue Jell-O
  1. Dissolve strawberry Jell-O in 1 cup boiling water, stir in 1/2 cup cold water, then pour slowly over the left half of the cake so it soaks into the holes.
  2. Dissolve berry blue Jell-O in 1 cup boiling water, stir in 1/2 cup cold water, then pour over the right half of the cake.
Chill and finish
  1. Refrigerate for at least 2 hours until Jell-O is fully set inside the cake.
  2. Spread whipped topping evenly over the top of the chilled cake, then decorate with red and blue star sprinkles and fresh strawberries and blueberries before serving.

Notes

Pro tip: pour the Jell-O slowly in a steady stream so it fills the holes without overflowing onto the pan bottom. Store covered in the refrigerator up to 4 days; freezing isn’t recommended for the best texture. For a lighter option, use whipped topping labeled light or swap in whipped Greek yogurt folded to a spreadable consistency.