Description

The Red, White, & Blue Poke Cake is a stunning dessert perfect for celebrating Independence Day or any festive occasion. This delightful cake features a moist white cake base infused with vibrant cherry and blue raspberry jello layers, creating an eye-catching patriotic treat. Easy to prepare and always a crowd-pleaser, it’s perfect for summer barbecues, birthday parties, or family gatherings. With its colorful layers and light whipped topping, this poke cake adds a splash of joy to your dessert table, making it an irresistible choice for any celebration.

Ingredients

Scale

1 box white cake mix (plus ingredients to make the cake)
3 ounces cherry jello
3 ounces blue raspberry jello
1 cup boiling water (divided)
8 ounces whipped topping (Cool Whip)
Red, white, and blue sprinkles

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Instructions

Prepare the white cake mix according to the package directions and bake in a 9×13 inch dish.
In two separate bowls, dissolve cherry jello and blue raspberry jello in ½ cup of boiling water each.
Once the cake cools slightly, poke holes all over the top using a wooden spoon. Pour the cherry jello into some holes and the blue jello into others.
Chill in the refrigerator for at least 30 minutes or overnight.
Spread whipped topping over the chilled cake and sprinkle with red, white, and blue sprinkles before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 210
Sugar: 22g
Sodium: 220mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: <1g
Protein: 2g
Cholesterol: 15mg