Red White and Blue Poke Cake
How to make a red white and blue poke cake for patriotic celebrations. Easy 4th of July poke cake topped with whipped cream and sprinkles.
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Servings: 15
Calories: 283kcal
Ingredients
- 1 box white cake mix* 16.25 ounce
- 1 cup water
- 3 large eggs
- 1/2 cup canola oil
- 1/2 box blue Jello 1.5 ounces
- 1/2 box red Jello 1.5 ounces
- 1 cup boiling water divided
- 1/2 cup cold water divided
- 8 ounces Cool Whip
- 1/3 cup red white and blue sprinkles
Instructions
- Pre-heat your oven to 350° F, or whatever temperature it says on your specific cake mix box.
- Mix together the cake mix, water, eggs, and canola oil.
- Pour the cake batter into a greased 9x13 cake pan, and bake according to the package directions on your cake mix.
- When the cake is fully baked, remove it from the oven, and allow it to cool for 15-20 minutes.
- Meanwhile, mix half of the blue Jello mix (1.5 ounce) with 1/2 cup boiling water 'til the Jello mix dissolves. Then add 1/4 cup cold water, and mix well.
- Then mix half of the red Jello mix (1.5 ounce) with 1/2 cup boiling water 'til the Jello mix dissolves. Add 1/4 cup cold water, and mix well.
- Poke holes all over the top of the slightly cooled but still warm cake with a fork. I find that a fork works really well, but you can also use the handle of a wooden spoon or a wooden skewer if you want bigger holes.
- Carefully and slowly pour the blue and red Jello mixture alternately over the entire cake. I skip around with the red Jello, and then I fill in the rest of the cake with the blue. A funnel pitcher works great for this.
- Allow the cake to cool completely.
- Then spread Cool Whip or whipped topping over the top of the entire cake.
- Chill the cake for at least 4 hours, or better yet overnight, before serving.
- Before serving, sprinkle 4th of July sprinkles all over the top of the cake, as many or as few as you want.* Then slice and serve the cake.
Notes
*I also love to use French Vanilla cake mix; you can also use a gluten-free cake mix. Keep in mind, ingredient amounts may differ on the water, eggs, and canola oil, depending on the brand/type of cake mix you use. Follow package instructions for your specific cake mix.
*Just a note about the sprinkles: I like to wait until after chilling to add the sprinkles, so they don't bleed into the whipped cream and ruin the look of the cake.
Can you make this ahead of time?
You can definitely make Jello cake ahead of time, and the whipped cream, as well. Of course, be sure to store it all in the fridge 'til you're ready to serve it. And don't forget to add the sprinkles when it's ready to serve. How should you store Jello cake?
Definitely keep it in and airtight container in the fridge. This will keep the cake fresh for at least 3-4 days. Can you freeze poke cake?
Yes, you can. However, I would freeze the cake without the topping and sprinkles, and just add those on when it's thawed and you're ready to serve it.
You can definitely make Jello cake ahead of time, and the whipped cream, as well. Of course, be sure to store it all in the fridge 'til you're ready to serve it. And don't forget to add the sprinkles when it's ready to serve. How should you store Jello cake?
Definitely keep it in and airtight container in the fridge. This will keep the cake fresh for at least 3-4 days. Can you freeze poke cake?
Yes, you can. However, I would freeze the cake without the topping and sprinkles, and just add those on when it's thawed and you're ready to serve it.
Nutrition
Serving: 1g | Calories: 283kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 37mg | Sodium: 281mg | Sugar: 22g
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