Patriotic Jello Poke Cake
This Patriotic Jello Poke Cake is so easy to make and perfect for the 4th of July!
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If you are looking for an easy dessert for the 4th of July holiday, this is it! It’s so simple with just 4 simple ingredients.
Find more July 4th ideas here!
I love a poke cake! The possibilities are endless, they are so easy to throw together, it feeds a lot, and they are so scrumptious!
What you’ll need
9×13 baking dish
Mixing bowl
Electric hand mixer
Box white cake mix
Strawberry or cherry Jello, plus water to prepare – any red Jello works
Blue Jello, plus water to prepare- and blue flavor
3 egg whites, water, vegetable oil- for the cake
Cool Whip- or 8 ounces homemade whipped cream
Patriotic sprinkles (optional) or use fresh sliced strawberries and blueberries
How to make it
Preheat oven to 350°F.
Prepare the cake mix according to the package directions using the water, eggs and vegetable oil.
Pour cake batter into a greased 9×13 baking dish. Bake 22-25 minutes (according to package directions). Let the cake cool.
While the cake is cooling prepare the Jello in 2 separate bowls according to the box instructions. *You’ll only use 1 cup each of the red and blue prepared Jello. You’ll have leftovers to refrigerate and enjoy later! Let the Jello mixtures cool slightly.
Back to the cake: Using the handle of a wooden spoon poke about 50 holes in the cake, 1 inch apart. Go 3/4 of the way into the cake, not all the way through.
Starting at an angle in one corner carefully pour 1 cup of the red Jello liquid into the holes on a diagonal.
Do the same with 1 cup of the blue Jello, alternating diagonal rows between the red and blue Jello. Careful not to mix the red and blue rows or the cake will be purple.
Fill all of the holes with the Jello mixture and refrigerate at least 2 hours.
Top the cake with Cool Whip and refrigerate until ready to serve. Add sprinkles before serving.
Instead of sprinkles add fresh cut strawberries and blueberries to the top.
Cut into slices and enjoy!
Homemade whipped cream
Want to make your own whipped cream? No problem! Here’s how:
You can make the whipped cream topping by beating 2 cups of heavy whipping cream with 1/2 cup sugar with an electric mixer until peaks form. Spread over the cake and decorate as desired.
Try these poke cakes
Did you make this cake?
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Patriotic Poke Cake
Equipment
Ingredients
- 15.25 ounce Box white cake mix
- 3 ounce box strawberry or cherry jello plus water to prepare
- 3 ounce box blue raspberry jello plus water to prepare
- 3 egg whites
- 1 cup water
- 1/2 cup vegetable oil
- 8 ounces Cool Whip
- Patriotic sprinkles
Instructions
- Preheat oven to 350°F.
- Prepare the cake mix according to the package directions using the water, eggs and vegetable oil.
- Pour cake batter into a greased 9×13 baking dish. Bake 22-25 minutes (according to package directions). Let the cake cool.
- While the cake is cooling prepare the jello in 2 separate bowls according to the box instructions. *You’ll only use 1 cup each of the red and blue prepared jello. You’ll have leftovers to refrigerate and enjoy later! Let the jello mixtures cool slightly.
- Back to the cake: Using the handle of a wooden spoon poke about 50 holes in the cake, 1 inch apart. Go 3/4 of the way into the cake, not all the way through.
- Starting at an angle in one corner carefully pour 1 cup of the red jello liquid into the holes on a diagonal.
- Do the same with 1 cup of the blue jello, alternating diagonal rows between the red and blue jello. Careful not to mix the red and blue rows or the cake will be purple.
- Fill all of the holes with the jello mixture and refrigerate at least 2 hours.
- Top the cake with Cool Whip and refrigerate until ready to serve. Add sprinkles before serving.
- Cut into slices and enjoy!
