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Festive Red White and Blue Jello Poke Cake

red white and blue jello poke cake - featured image
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A quick and easy patriotic dessert featuring a moist yellow cake infused with red strawberry and blue blueberry jello, topped with creamy whipped topping. Perfect for summer parties and celebrations.

Ingredients

Scale
  • 1 box Yellow Cake Mix (about 15.25 oz or 432 g)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) vegetable oil
  • 1 cup (240 ml) water
  • 1 box Strawberry Jello (3 oz or 85 g)
  • 1 box Blueberry Jello (3 oz or 85 g) – grape or blue raspberry can be substituted
  • 1 1/2 cups (360 ml) boiling water
  • 1 1/2 cups (360 ml) cold water
  • 8 oz (227 g) whipped topping (store-bought or homemade)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Beat on medium speed for 2 minutes until smooth and well blended.
  3. Pour the batter evenly into the prepared pan and tap gently to release air bubbles.
  4. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. Let the cake cool in the pan for about 15 minutes until warm but not hot.
  6. Using a wooden skewer or fork, poke holes about 1 inch apart all over the cake, nearly to the bottom but not through the pan.
  7. In separate bowls, dissolve each jello flavor in 3/4 cup boiling water. Stir until fully dissolved, then add 3/4 cup cold water to each and mix well.
  8. Slowly pour the strawberry jello over half the cake, covering the holes evenly. Repeat with the blueberry jello on the other half.
  9. Refrigerate the cake for at least 4 hours or overnight to allow the jello to set and flavors to meld.
  10. Spread the whipped topping evenly over the chilled cake using a spatula or the back of a spoon.
  11. Return the cake to the fridge for 30 minutes to set the topping before slicing and serving.

Notes

Use gluten-free yellow cake mix for gluten-free version. Substitute whipped topping with coconut whipped cream for dairy-free. Pour jello while cake is warm but not hot for best absorption. Chill cake overnight for best flavor and texture. Avoid overbaking to keep cake moist. Pour jello slowly to prevent flooding. Fresh berries or sprinkles can be added on top for extra flair.

Nutrition

Keywords: poke cake, jello poke cake, patriotic dessert, red white and blue cake, easy summer dessert, 4th of July dessert, yellow cake, festive cake

Find it online: https://breezybake.com/festive-red-white-and-blue-jello-poke-cake-recipe-easy-step-by-step-guide/