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Red, White and Blue Poke Cake

Red white blue poke cake with a white frosted sheet cake sliced to reveal vivid red and blue Jell-O stripes soaked all the way through. This patriotic poke cake is baked, poked, soaked with strawberry and berry-blue Jell-O, then topped with whipped topping and patriotic sprinkles.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

White cake base
  • 1 box white cake mix Use the package directions ingredients (eggs, oil, and water) as written.
Jell-O soak
  • 3 oz strawberry Jell-O Box size is 3 oz.
  • 3 oz berry blue Jell-O Box size is 3 oz.
  • 2 cup boiling water Divide to 1 cup + 1 cup.
  • 1 cup cold water Divide to 1/2 cup + 1/2 cup.
Topping
  • 8 oz whipped topping (Cool Whip) Thawed.
  • 1 red and blue star sprinkles For garnish.
  • 1 fresh strawberries For garnish.
  • 1 fresh blueberries For garnish.

Equipment

  • 1 sheet pan

Method
 

Bake and cool the cake
  1. Bake the white cake in a 9x13 pan according to package directions, then let it 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 the cake 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 and directly into the holes so it soaks down instead of pooling on top. Store covered in the refrigerator for up to 4 days; freeze is not recommended because the Jell-O texture can soften. For a lighter version, use sugar-free Jell-O and a lighter whipped topping while keeping the same soak-and-chill method.