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Red, White and Blue Poke Cake

Red, white and blue poke cake is a classic Jell-O poke cake with a white frosted sheet cake sliced to reveal vivid red and blue stripes soaked all the way through. It’s an easy patriotic 4th of July poke cake topped with whipped cream, red and blue star sprinkles, and fresh berries.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

white cake mix
  • 1 box white cake mix, plus ingredients on box Use the package amounts for water, oil, and eggs.
strawberry Jell-O
  • 3 oz strawberry Jell-O
berry blue Jell-O
  • 3 oz berry blue Jell-O
boiling water
  • 2 cup boiling water, divided
cold water
  • 1 cup cold water, divided
whipped topping
  • 8 oz whipped topping (Cool Whip), thawed
sprinkles
  • 1 red and blue star sprinkles for garnish Use enough to cover the top lightly.
fresh fruit garnish
  • 1 fresh strawberries and blueberries for garnish

Equipment

  • 1 sheet pan

Method
 

Bake and cool
  1. Preheat oven and bake the white cake in a 9x13 pan according to package directions, then cool for 15 minutes.
  2. Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
Soak with red and blue Jell-O
  1. Dissolve the 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 the 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 the Jell-O is fully set inside the cake.
  2. Spread the 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

Pro tip: pour the Jell-O slowly right after mixing so it runs straight into the holes instead of pooling on top. Refrigerate covered for 3 days; do not freeze (the soaked Jell-O texture can break down). For a lighter option, use a whipped topping labeled light or use whipped Greek yogurt in place of Cool Whip for a tangier, lower-calorie finish.