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Red, White and Blue Poke Cake

Red, white and blue poke cake is a white sheet cake filled with vivid red and blue Jell-O stripes that soak all the way through. It’s finished with a smooth whipped topping layer and patriotic sprinkles for a classic Independence Day look.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling 2 hours
Total Time 2 hours 50 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

White cake and Jell-O mixture
  • 1 box white cake mix, plus ingredients on box Use the eggs, oil, and water listed on the box.
  • 3 oz strawberry Jell-O
  • 3 oz berry blue Jell-O
  • 2 cup boiling water Divide into 1 cup + 1 cup.
  • 1 cup cold water Divide into 1/2 cup + 1/2 cup.
  • 8 oz whipped topping (Cool Whip), thawed
  • 1 Red and blue star sprinkles for garnish
  • 1 Fresh strawberries and blueberries for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat the oven and bake the white cake in a 9x13 pan according to package directions, then let it cool for 15 minutes.
  2. Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart so the filling can seep through.
Soak with red and blue Jell-O
  1. Dissolve the strawberry Jell-O in 1 cup boiling water, stir in 1/2 cup cold water, then pour slowly over the left half of the cake so it soaks into the holes.
  2. Dissolve the blue Jell-O in 1 cup boiling water, stir in 1/2 cup cold water, then pour over the right half of the cake to create distinct red and blue stripes.
Chill, top, and serve
  1. Refrigerate the cake for at least 2 hours until the Jell-O is fully set inside the cake.
  2. Spread the whipped topping evenly over the top of the chilled cake, then decorate with red and blue star sprinkles and fresh strawberries and blueberries before serving.

Notes

For the cleanest stripes, pour each Jell-O slowly and stay within its half of the cake. Cover and refrigerate for up to 3 days; freeze is not recommended because the Jell-O and whipped topping texture can change. For a lighter version, use a light whipped topping (or whipped cream) instead of Cool Whip.