Red, White and Blue Poke Cake

Red white blue poke cake is an easy 9x13 sheet cake baked with a sweet white crumb, then soaked with red and blue Jell-O stripes. After chilling, the cake is topped with whipped topping and finished with patriotic sprinkles and fresh berries for a vivid Independence Day look.

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Prep Time 20

Cook Time 30

chilling 2

Total Time 2 50

Servings: 15 servings

Course: Dessert

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

White cake base and soaking liquids

1 box white cake mix, plus ingredients on box Use the boxed mix directions for eggs, water, and oil/butter as listed on the package.
3 oz box strawberry Jell-O
3 oz box berry blue Jell-O
2 cup boiling water, divided Measure before boiling so you can split it into two equal 1-cup portions.
1 cup cold water, divided Measure before chilling so you can split it into two equal 1/2-cup portions.

Topping

8 oz whipped topping (Cool Whip), thawed
1 Red and blue star sprinkles for garnish
1 Fresh strawberries and blueberries for garnish

Equipment

1 sheet pan

Method

Bake and cool

Bake the white cake in a 9x13 pan according to package directions, then let it cool for 15 minutes.
Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.

Soak with red and blue Jell-O stripes

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.
Dissolve 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, top, and serve

Refrigerate the cake for at least 2 hours until Jell-O is fully set inside the cake.
Spread whipped topping evenly over the top of the chilled cake, then decorate with red and blue sprinkles and fresh strawberries and blueberries before serving.

Notes

For the cleanest red/blue stripe look, pour slowly right after mixing each Jell-O and keep the left/right pours separated before they meet. Refrigerate leftovers covered for up to 3 days; freezing is not recommended because the Jell-O and whipped topping texture may soften. For a lighter option, use a reduced-fat whipped topping or whipped cream stabilized with a little powdered sugar.