Red White and Blue Poke Cake Recipe
This Red, White and Blue Poke Cake is an easy patriotic dessert made with a cake mix, colorful gelatin, and a fluffy whipped topping. It is perfect for the 4th of July, Memorial Day, summer parties, and any festive red, white, and blue celebration.
Ingredients
Red White Blue Poke Cake Ingredients
- 1 15.25 oz. Box of Pillsbury Moist Supreme White Cake Mix
- 1 ¼ cups water
- 4 large egg whites
- ½ cup vegetable oil
- 3 oz. box Berry Blue JELL-O (or any red flavor gelatin)
- 3 oz. box Cherry JELL-O (or any red flavor gelatin)
- 2 cups boiling water divided (see directions below)
Poke Cake Frosting Ingredients
- 3.4 oz. Box of cheesecake or vanilla instant pudding mix
- 1 cup cold whole milk
- 1 envelope Dream Whip whipped topping mix
- ½ cup cold whole milk
- ½ teaspoon pure vanilla extract
- 3 tablespoons red, white and blue sprinkles
Instructions
- Prepare and bake the cake according to the package directions in a 9x13-inch pan. Let the cake cool completely.
- Poke holes all over the cooled cake. Dissolve each gelatin flavor in boiling water, stirring until fully dissolved.
- Carefully fill the holes with the red and blue gelatin, alternating colors and leaving space for each flavor. Do not pour the gelatin over the entire top of the cake.
- Cover tightly and refrigerate for at least 4 hours, or until the gelatin is fully set.
- To make the frosting, beat the Dream Whip with cold milk until thick and fluffy. In a separate bowl, beat the pudding mix with cold milk until softly set. Fold the two mixtures together until smooth and fully combined. Refrigerate until ready to use.
- Once the cake is chilled and set, spread a thin layer of frosting over the top, then add the remaining frosting and spread evenly to the edges. Top with sprinkles, if desired.
- Cover and refrigerate until ready to serve.
- Cut the cake into squares before serving.
Recipe Expert Tips
- The baking pan: Note I used a glass baking pan. I decreased the baking time because glass pans heat up hotter than metal pans. I baked the cake for 30 minutes to prevent over browning and to keep the cake from drying out.
- Cooling: Do not refrigerate to shorten the cooling time after baking. The top of the cake will get moist and sticky. It will make poking the holes more difficult.
- For the gelatin colors: If you want to get the same exact red, white and blue colored Poke Cake you will need to use the exact gelatin flavors that I used. I include the flavors I used so you have the option of duplicating the recipe exactly as I have made it.
- Filling the poke holes: Do not pour the gelatin over the entire top of the cake and expect to see tunnels of color separated by white areas as I have seen recommended in a few recipes. You will end up with big blobs of color it will look like a big mess.
- Dream Whip Substitution: In a pinch you can use and equal amount of Cool Whip instead of Dream Whip. It will have a thicker consistency.
- Make the frosting ahead: You should chill the frosting before frosting the finished cake. The pudding and whipped topping need a short cooling time to thicken.
Nutrition
Serving: 1ServingCalories: 90kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 158mgPotassium: 49mgFiber: 0.001gSugar: 17gVitamin A: 37IUCalcium: 31mgIron: 0.02mg
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