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.
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.
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.
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
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Red, White, and Blue Poke Cake
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!
Ingredients
- 1 (16 ounce) white box cake mix (and ingredients on box)
- 1 (3.4 ounce) box strawberry Jello mix
- 1 (3.4 ounce) box blueberry Jello mix
- 1 ½ cup boiling water, divided
- 1 cup cold water, divided
- 1 (8 ounce) Cool Whip, thawed in the refrigerator overnight
- Sprinkles
Instructions
- Bake the white cake box mix according to box instructions in a 9x13 baking dish.
- Allow the cake to fully cool once it has finished baking.
- Using a straw or a handle of a wooden spoon, poke holes throughout the cake.
- Mix ¾ cup of hot water with the strawberry Jello mix until the jello dissolves, then stir in ½ cup of cold water.
- 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.
- Use a spoon to pour the Jello into different sections of the poked holes, alternating the colors.
- Cover and refrigerate the cake for 4-6 hours, or overnight to set the Jello.
- Spread the Cool Whip across the top of the cake and top with sprinkles. Store in the refrigerator until ready to serve.
- Slice in squares to serve, enjoy!
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