4th of July Poke Cake

Print Recipe

5 from 2 votes

Easy Red, White and Blue Poke Cake using a boxed cake mix is so easy to make for an easy patriotic dessert.

Prep Time30

Cook Time28

Chill Time5

Total Time5 58

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 216kcal

Author: Julie Evink

Equipment

Ingredients

15.25 ounces white cake mix plus the ingredients on the packaging to make the cake
2 cups boiling water divided
3 ounces strawberry Jell-O mix (1 box)
3 ounces berry blue Jell-O mix (1 box)
8 ounces Cool Whip
red, white, and blue sprinkles

Instructions

Prepare the cake mix into a 9x13-inch baking pan according to the directions on the packaging.
As soon as the cake comes out of the oven, using the handle of a wooden spoon or a chopstick, poke rows of holes into the cake.
In a small mixing bowl, stir together 1 cup boiling water and strawberry jello mix until the jello has dissolved.
In another small mixing bowl, stir together 1 cup boiling water and berry blue jello mix until the jello has dissolved.
Carefully spoon the strawberry jello into one row of holes, then spoon the berry jello into the next row. Keep alternating the jello in each row. You will have leftover jello mix.
Place the cake into the fridge for 5-6 hours to chill.
Spread the cool whip over the top of the cake and top it with the sprinkles.

Notes

FRIDGE: Store leftover poke cake in the fridge for 1-2 days. You can either cover the cake pan tightly with plastic wrap, or place leftovers in an airtight container.

FREEZER: Believe it or not, you can freeze a fourth of July poke cake. Once you let the jello set, wrap the pan tightly in plastic wrap. Place in the freezer and store for up to a month. Do not top the cake with Cool whip before freezing. Allow the cake to thaw, then top with Cool whip once ready to serve.

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