Description
Red, White, and Blue Poke Cake is a festive and colorful dessert made with white cake, berry gelatin, and whipped topping—perfect for patriotic holidays like the 4th of July.
Ingredients
Units
Scale
- 1 box white cake mix (plus ingredients listed on the box)
- 1 package (3 oz) strawberry gelatin
- 1 package (3 oz) blueberry or berry blue gelatin
- 2 cups boiling water (1 cup per gelatin flavor)
- 1 tub (8 oz) whipped topping, thawed
- Fresh strawberries, sliced (for topping)
- Fresh blueberries (for topping)
Instructions
- Preheat oven and prepare white cake mix according to the package instructions. Bake in a 9×13-inch pan and let it cool slightly.
- Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
- In two separate bowls, dissolve strawberry gelatin and blueberry gelatin each in 1 cup of boiling water. Stir until completely dissolved.
- Carefully pour the red gelatin into half the holes and the blue gelatin into the other half of the holes in the cake. Refrigerate the cake for at least 2 hours.
- Spread whipped topping evenly over the chilled cake.
- Decorate the top with sliced strawberries and blueberries in a flag pattern or as desired.
- Keep refrigerated until ready to serve.
Notes
- Use a squeeze bottle for more precise gelatin application in each hole.
- You can make the cake a day ahead for better flavor absorption.
- For a richer topping, mix whipped topping with a bit of cream cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 26g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg