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Red White Blue Poke Cake

A festive and colorful poke cake perfect for patriotic celebrations, featuring layers of red and blue jello and topped with whipped cream.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box white cake mix plus ingredients required on the box
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
Jello
  • 3 oz red jello
  • 3 oz blue jello
  • 2 cups boiling water for dissolving jello
Topping
  • 2 cups whipped cream or cool whip
  • 1 cup fresh strawberries sliced
  • 1 cup fresh blueberries

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a mixing bowl, combine the white cake mix, water, vegetable oil, and eggs. Mix according to package instructions until smooth.
  3. Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool completely in the pan.
Add Jello
  1. Once the cake is cooled, use a toothpick to poke holes all over the top of the cake.
  2. In separate bowls, dissolve the red and blue jello in 1 cup of boiling water each. Stir until fully dissolved.
  3. Pour the red jello over half of the cake and the blue jello over the other half, allowing it to seep into the holes.
  4. Refrigerate the cake for at least 2 hours to set the jello.
Finish the Cake
  1. Spread the whipped cream evenly over the top of the cake.
  2. Decorate with sliced strawberries and blueberries on top.
  3. Slice and serve chilled.

Notes

This cake is perfect for summer gatherings and can be made a day in advance. Store leftovers in the refrigerator.