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Red, White and Blue Poke Cake

Red white blue poke cake with a white sheet cake soaked through with red strawberry Jell-O and blue berry Jell-O layers. Topped with whipped frosting and patriotic sprinkles for a bright Independence Day dessert.
Print Recipe Pin Recipe
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
  • 1 eggs use what’s listed on the box
  • 1 vegetable oil use what’s listed on the box
  • 1 water use what’s listed on the box
Jell-O soaking mixture
  • 3 oz strawberry Jell-O
  • 3 oz berry blue Jell-O
  • 2 cup boiling water divided
  • 1 cup cold water divided
topping
  • 8 oz whipped topping (Cool Whip) thawed
  • 1 red and blue star sprinkles
  • 1 fresh strawberries
  • 1 fresh blueberries

Equipment

  • 1 sheet pan

Method
 

Bake and cool the cake
  1. Preheat oven and bake the white cake mix in a 9x13 pan according to package directions. Let the cake cool for 15 minutes.
Poke holes
  1. Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart. Keep the holes evenly spaced so the Jell-O soaks through.
Soak with strawberry Jell-O
  1. Dissolve the strawberry Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water. Pour slowly over the left half of the cake so it fills the holes.
Soak with blue Jell-O
  1. Dissolve the berry blue Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water. Pour over the right half of the cake to create red and blue Jell-O stripes.
Chill to set
  1. Refrigerate the cake for at least 2 hours until the Jell-O is fully set inside the cake. The surface should feel firm when pressed lightly.
Frost and decorate
  1. Spread whipped topping evenly over the top of the chilled cake. Decorate with red and blue star sprinkles and fresh strawberries and blueberries before serving.

Notes

For clean, vivid layers, pour the Jell-O slowly directly into the holes and keep the left and right pours separate. Store covered in the refrigerator up to 3 days; freeze is not recommended because the Jell-O texture may soften when thawed. For a lighter version, use sugar-free strawberry and blue Jell-O and a lighter whipped topping if desired.