Beach Bear Pudding Cups

Red, White, and Blue Poke Cake is the perfect patriotic 4th of July or Memorial Day dessert. White cake with streaks of blue and red and topped with Cool Whip and sprinkles. It starts with a cake mix so it’s quick and easy!

We also have Red, White, and Blue Rice Krispies Treats and Red, White, and Blue Jello Stars.

Memorial Day is exactly one week from today and I’ve got the perfect dessert for you.

If you’ve never had a poke cake, you’ve been missing out. This cake is baked and then you poke lots of holes all over it. And then for this particular poke cake, red and blue jello gets poured over top. The colors and flavors of the jello seep down into the holes and make such a pretty and delicious cake.

And then it gets topped with Cool Whip and patriotic sprinkles!

Why You’re Going To Love This Recipe

• It’s cute and delicious – what more could you want from a cake?! It’s one of those cakes that will get lots of attention at the Memorial Day or 4th of July BBQ.
  
• This cake starts with a cake mix so it’s so easy to make. As long as you can whip up a cake mix and dissolve jello in water, you can make this cake!

Ingredients

• White cake mix – you will also need all the ingredients that the box calls for to make the cake. It’s usually eggs, vegetable oil, and water.
  
• Red jello – this is for the red part of the poke cake.
  
• Blue jello this is for the blue part of the poke cake.
  
• Water – you will need boiling water and cold water. The boiling water will dissolve the jello powder and the cold water will cool it down before you drizzle it over the cake.
  
• Cool Whip – don’t forget to thaw it overnight in the fridge before you make the cake! You can also use homemade whipped cream if you prefer.
  
• Spinkles – during summer it’s usually pretty easy to find red, white, and blue sprinkles. If you aren’t having luck, try a craft store or order them online.

How To Make Red, White, and Blue Poke Cake

• Make cake. Bake the white cake box mix according to box instructions in a 9×13 baking dish.
  
• Cool. Allow the cake to fully cool once it has finished baking.
  
• Poke holes. Using a straw or a handle of a wooden spoon, poke holes throughout the cake.

• Make strawberry Jello. Mix ¾ cup of hot water with the strawberry Jello mix until the jello dissolves, then stir in ½ cup of cold water.
  
• Make blueberry Jello. In a separate bowl, mix ¾ cup of hot water with the blueberry Jello until dissolved, then stir in the remaining ½ cup of cold water.
  
• Drizzle jello over cake. Use a spoon to pour the Jello into different sections of the poked holes, alternating the colors.
  
• Chill. Cover and refrigerate the cake for 4-6 hours, or overnight to set the Jello.
  
• Add toppings. Spread the Cool Whip across the top of the cake and top with sprinkles. Store in the refrigerator until ready to serve.

How Long Is It Good For?

This poke cake will be fine for up to 5 days. Make sure to store it in an airtight container and keep it in the fridge.

I like to take the chill off before enjoying a slice so I will put it on the counter for 10 minutes or so before serving.

Can You Freeze It?

You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in several layers of plastic wrap before freezing.

Defrost it overnight before serving. Once defrosted, you can add the Cool Whip and sprinkles.

Can You Make It Ahead?

The cake needs to chill for several hours before serving so it’s perfect for making ahead. You can even make it the night before! If you do make it the night before, I might wait to add the toppings until the day you are serving it.

More Poke Cakes

• Strawberry Cheesecake Poke Cake
• Banana Pudding Poke Cake
• Snickers Cake
• Cinnamon Roll Poke Cake

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Mini Lemon Cheesecakes are the perfect easy dessert for spring and summer. Creamy lemon cheesecake filling on top of a lemon Oreo crust and topped with fresh whipped cream.

If you love lemon and cheesecake, you have to try my Lemon Bar Cheesecake!

I’m obsessed with mini cheesecakes right now. I love a cheesecake but I don’t always like baking them. They take forever to make and then they may or may not crack.

Mini cheesecakes solve both of those issues! And I love how much more portable they are. They are great for taking to a dinner party or a celebration of any kind.

If you love lemon and you love cheesecake, you have to give this easy dessert a try!

Why You’re Going To Love This Recipe

• It’s lemon cheesecake filling on top of lemon oreo crust – it’s so delicious!
• Mini cheesecakes bake so much quicker than a full size cheesecake! Plus, you don’t have to worry about them cracking as easily as a large cheeseake.
• Lemon anything just tastes like spring! These would be perfect for Mother’s Day or any spring dinner party.

Ingredients

• Lemon oreo crumbs – you are going to need about 20 – 22 Oreos to get the crumbs you need.
• Butter – this is going to be melted and mixed with the Oreo crumbs to create the crust.
• Cream cheese – make sure it’s at room temperature so you get a super smooth and creamy cheesecake.
• Granulated sugar
• Greek yogurt – use plain Greek yogurt.
• Lemons – this recipe calls for both the juice and zest of lemons. Plus, they get garnished with lemon slices and more lemon zest.
• Vanilla
• Eggs
• Heavy whipping cream – for the whipped cream.
• Powdered sugar – for the whipped cream.

How To Make Mini Lemon Cheesecakes

1. Prepare. To make the crust, preheat the oven to 350°F. Line a 12-count muffin pan with 12 paper liners. Set aside.
2. Make filling. In a small mixing bowl combine the lemon oreo crumbs and melted butter, stir until completely combined.
3. Assemble. Evenly distribute the mixture into the cupcake liners. Press each one firmly into an even layer.
4. Bake and cool. Bake at 350°F for 5 minutes. Set aside to cool.

• Make filling. Beat the cream cheese and sugar with an electric mixer in a large mixing bowl until smooth. Add the greek yogurt , lemon juice and zest, and vanilla. Mix until combined. Add the eggs and mix until combined.
• Assemble. Evenly distribute the cheesecake filling into the prepared muffin cups.
• Bake. Bake at 350°F for 15-17 minutes, or until the centers of the cheesecakes are slightly jiggly and not cracked.
• Chill. Remove from the oven and let the cheesecakes cool at room temperature. Move to the refrigerator and let them chill for at least 2 hours.
• Make whipped cream. Beat the heavy whipping cream and powdered sugar with an electric mixer in a large mixing bowl until stiff peaks. Use a piping bag or spoon to add whipped cream on top of each cheesecake.
• Decorate. Top with a lemon slice and lemon zest.

How Long Are They Good For?

Lemon cheesecakes will be fine in the fridge for 3 days. Make sure to store them in an airtight container.

I wouldn’t store them with the whipped cream on top, though, because it will deflate and turn into a liquid as it sits. Make a fresh batch when you serve them (or buy canned whipped cream to make it really easy!)

Can You Freeze Them?

You can freeze cheesecake for up to 3 months. Don’t add the whipped cream if you plan on freezing them.

Once completely cool, wrap tightly in plastic wrap and then put it in a freezer ziploc bag or other airtight container.

When you are ready to serve them, let them thaw in the fridge overnight and whip up a batch of fresh whipped cream!

More Lemon Recipes

• Lemon Cool Whip Cookies
• Blueberry Lemon Bread
• Lemon Chess Pie
• Strawberry Lemonade Cupcakes
• Frozen Lemonade Pie

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This Carrot Cake Roll is a fun twist on the classic carrot cake! Soft spiced carrot cake is rolled up with cinnamon cream cheese frosting and dusted with powdered sugar. It’s the perfect dessert for Easter or a spring dinner party!

If you love carrot cake as much as I do, you should also try Carrot Cake with Buttermilk Glaze and Carrot Cake Cupcakes with Cream Cheese Frosting!

Carrot cake is one of my go to desserts this time of year. Don’t get me wrong, carrot cake is definitely delicious all year long but for me, it just tastes like spring and Easter.

This Carrot Cake Roll is a twist on the classic. It’s a very simple carrot cake with nothing fussy in it and it gets rolled with with a sweet creamy filling. And then it’s topped with a sprinkling of powdered sugar to make it look even prettier.

This is going to be the star of your dinner party or Easter celebration!

Why You’re Going To Love This Recipe

• A Carrot Cake Roll is soft, moist carrot cake rolled with cream cheese and dusted with powdered sugar! What’s not to love?!
• It’s super impressive! If you have a spring dinner party or Easter event to attend, take this cake roll and everyone will be so impressed.
• Making a cake roll is actually really easy. Compared to a regular cake, it’s only a small amount of batter to mix up and then it’s only 10 minutes to bake it! Just make sure you roll it up before it cools (to prevent cracking) and it will all work out.

Ingredients for Carrot Cake Roll

• Cake flour – this makes for a light and fluffy cake. If you don’t have cake flour, use all-purpose flour but take 1 ½ tablespoons out of the required amount and replace that with 1 ½ tablespoons of cornstarch.
• Spices – you are going to need cinnamon, ginger, nutmeg, and cloves
• Salt
• Baking powder
• Baking soda
• Eggs
• Granulated sugar
• Vegetable oil – you can use canola oil if you prefer.
• Milk – use dairy milk or non-dairy, whatever you have in your house.
• Vanilla
• Shredded carrots – you want them pretty finely shredded so they really soften up when baked.
• Powdered sugar – you’re going to dust the cake with powdered sugar. It helps it from sticking when you are rolling the cake and also acts as a decoration.

How To Make Carrot Cake Roll

• Prepare. Preheat the oven to 350 F. Line a jelly roll pan or 10×15 baking sheet with parchment paper and spray with baking spray.
• Combine dry ingredients. Whisk together the flour, cinnamon, salt, baking powder, baking soda, ginger, nutmeg and cloves. Set aside.
• Combine wet ingredients. Beat together eggs, egg yolk, and sugar and whip together for 90 seconds. Add in the vegetable oil, milk and vanilla and mix just until combined.
• Add dry ingredients to wet ingredients. Add the flour mixture to the egg mixture and whisk to incorporate.
• Add carrots. Fold in the shredded carrots. 
• Transfer batter. Pour the cake batter onto the prepared jelly roll pan and spread to the edges.
• Bake. Bake for exactly 10 minutes.

• Cool. Place cake on a cooling rack and cool for 10 minutes.
• Roll cake. After 10 minutes, dust cake with a generous layer of powdered sugar. Lay a thin dish towel over the cake making sure that it reaches all of the edges but does not go over the edges by more than ½”. Start at one end and fold the parchment paper in over the towel edge. Roll the cake roll up with both the parchment and towel.
• Cool completely. Let the cake roll cool completely, about 30 minutes. 

Ingredients for Cream Cheese Frosting

• Cream cheese – make sure it is softeneed to room temperature so you get a super smooth and creamy filling.
• Unsalted butter – it needs to be at room temperature. If you don’t have unsalted butter, you can use salted butter but leave the salt out of this recipe.
• Powdered sugar
• Cinnamon – you can leave this out if you just want a plain vanilla cream cheese frosting.
• Salt – leave this out if you are using unsalted butter.
• Vanilla – don’t skip the vanilla! It adds so much flavor to the frosting and the cake overall.

How To Roll a Cake Roll

• Make filling. Beat together cream cheese, butter, powdered sugar, cinnamon, vanilla and salt until smooth and creamy.
• Frost the cake. Once the cake has cooled, gently unroll it. Remove the towel. Spread the filling over the entire surface of the cake as evenly as possible. Roll the cake back up.
• Chill the cake. Wrap with plastic wrap and place it into the fridge to chill for at least 4 hours or up to overnight. 
• Decorate and serve. Once chilled, dust with powdered sugar, slice into 1” thick slices and serve.

How Long Is It Good For?

This carrot cake roll is good for up to 5 days in the refrigerator. Make sure to store it in an airtight container to keep it fresh for as long as possible.

Keep in mind that the cake will start to dry out as it sits in the fridge so it is going to taste best on the first couple days after you make it.

Can You Freeze It?

You can freeze this carrot cake roll for up to 3 months. I recommend freezing each slice separately by wrapping them tightly with plastic wrap and then placing them in a freezer ziploc bag.

When you are ready to serve, let the slices defrost in the refrigerator overnight.

More Cake Recipes

• Chocolate Loaf Cake
• Pink Velvet Funfetti Cupcakes
• Meyer Lemon Blueberry Bundt Cake
• Funfetti Gooey Butter Cake
• Cherry Coke Cupcakes

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