Red White and Blue Poke Cake
This Red White and Blue Poke Cake is filled with strawberry Jello and topped with fresh strawberries and blueberries. It's an easy summer dessert that's perfect for the Fourth of July, Memorial Day or any patriotic holidays!
Servings: 12
Ingredients
- 1 box yellow cake mix
- 3 eggs
- 1 cup water
- ½ cup vegetable oil
- 1 3-ounce box strawberry Jello
- 1 cup boiling water
- ½ cup cold water
- 1 8-ounce tub whipped topping, like Cool Whip
- fresh strawberries, rinsed, dried and sliced
- fresh blueberries, rinsed and dried
Instructions
- Prepare cake according to directions on box, bake in a lightly greased 13 x 9-inch baking dish, and allow to cool down slightly
- Using the end of a wooden spoon handle or a large drinking straw, poke holes all over cake
- In a mixing bowl, mix the strawberry Jello powder with the hot water until it dissolves. Then stir in the cold water, and mix well
- Pour the Jello mixture all over the cake and into the holes. Place in fridge to cool for 2 hours or until set
- Spread whipped topping evenly over cake, then top with rows of strawberries and blueberries. Refrigerate until ready to serve
Video
Notes
Use less water in the Jello when making a poke cake. Do not follow the directions on the package for regular Jello.
Be careful not to poke holes all the way through the cake. The liquid Jello will run out the bottom of the cake.
Allow the cake to cool completely in the refrigerator for a couple of hours before frosting the cake.
If making the patriotic cake ahead of time, add the fresh berries right before serving.
Nutrition
Calories: 175kcal | Carbohydrates: 36g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 332mg | Potassium: 35mg | Fiber: 1g | Sugar: 19g | Vitamin A: 59IU | Calcium: 98mg | Iron: 1mg