Dive into my festive baking world, where I’m whipping up a Patriotic Poke Cake, the ultimate Summer Dessert and Red White and Blue Cake! This vibrant, crowd-pleasing treat combines a fluffy white cake with cherry and blue raspberry Jell-O, topped with creamy whipped topping and colorful sprinkles. Perfect for 4th of July picnics or any summer celebration, it’s easy, nostalgic, and guaranteed to steal the show.
Why You’ll Love This Patriotic Poke Cake
I love this Patriotic Poke Cake because it’s a showstopping Summer Dessert that’s simple to make and budget-friendly. Using a boxed cake mix and Jell-O, it’s foolproof for beginners yet delivers bold flavors and stunning red, white, and blue layers. The moist, gelatin-soaked cake and festive sprinkles make it a hit at barbecues, and its make-ahead ease is perfect for busy hosts. This Red White and Blue Cake is sure to earn compliments without requiring fancy skills.
Ingredients for Patriotic Poke Cake
Here’s what you’ll need to make this Patriotic Poke Cake (serves 12-15):
For the Cake:
- 1 box (15.25 oz) white cake mix (plus ingredients listed on the box, typically eggs, water, and oil)
- 1 (3 oz) box cherry Jell-O
- 1 (3 oz) box berry blue Jell-O
- 2 cups boiling water (1 cup per Jell-O flavor)
- 1 cup cold water (½ cup per Jell-O flavor)
For the Topping:
- 1 (8 oz) tub whipped topping, thawed
- ¼ cup red, white, and blue sprinkles
Ingredient Tips:
- Cake Mix: White cake mix ensures vibrant Jell-O colors shine through in this Summer Dessert.
- Jell-O: Cherry Jell-O gives a bold, tart red layer; berry blue Jell-O adds a bright blue hue.
- Whipped Topping: Use stabilized whipped topping for durability; homemade whipped cream may deflate in heat.
- Sprinkles: Choose patriotic colors for a festive Red White and Blue Cake finish; avoid over-sprinkling to prevent bleeding.
Directions for Patriotic Poke Cake
Bake the Cake
- I prepare the white cake mix according to the box instructions, mixing until smooth.
- I pour it into a greased 9×13-inch baking pan and bake at the recommended temperature (usually 350°F/175°C) for 25-30 minutes, until a toothpick comes out clean.
- I let the cake cool for 15 minutes.
Prepare the Jell-O
- I dissolve 1 box cherry Jell-O in 1 cup boiling water, stirring until fully dissolved, then add ½ cup cold water. I repeat with the berry blue Jell-O in a separate bowl, keeping the colors distinct.
Poke the Cake
- Using the handle of a wooden spoon, I poke holes about 1 inch apart across the cooled cake, ensuring they reach the bottom for this Patriotic Poke Cake.
Add the Jell-O
- I slowly spoon the cherry Jell-O into every other column of holes and the blue Jell-O into the remaining columns, using separate spoons to prevent color mixing. This creates vibrant red and blue layers for the Red White and Blue Cake.
Chill the Cake
- I cover the cake and refrigerate for at least 3 hours, preferably overnight, to set the Jell-O and enhance sliceability.
Frost and Decorate
- I spread 1 tub of thawed whipped topping evenly over the chilled cake with a spatula. I sprinkle ¼ cup red, white, and blue sprinkles generously, focusing on the corners for a festive look.
Serve
- I slice the Patriotic Poke Cake with a clean, sharp knife, wiping it between cuts for neat edges, and serve chilled as a perfect Summer Dessert.
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 12-15
Calories: ~250 kcal per serving
Macros per Serving: 40g carbs, 3g protein, 10g fat, 0g fiber
Variations for Patriotic Poke Cake
I love customizing this Patriotic Poke Cake for fun twists. Here are some ideas:
- Strawberry Swap: Use strawberry Jell-O instead of cherry for a sweeter, milder red layer in this Summer Dessert.
- Fruit Add-Ins: Top with fresh strawberries and blueberries for a fruity Red White and Blue Cake.
- Cream Cheese Frosting: Swap whipped topping for a tangy cream cheese frosting for richer flavor.
- Mini Cakes: Bake in muffin tins for individual poke cupcakes, perfect for kids.
- Sugar-Free: Use sugar-free Jell-O and whipped topping for a lower-carb version.
Storage and Reheating
I store the Patriotic Poke Cake covered in the fridge for up to 2-3 days, adding whipped topping and sprinkles just before serving to prevent bleeding or sogginess. For outdoor events, I keep it in a cooler with ice packs to stay chilled. Leftovers are best eaten within 3 days, as sprinkles may bleed into the topping. Freezing is not recommended, as the Jell-O becomes rubbery and the texture suffers. No reheating is needed; serve cold straight from the fridge.
FAQs About Patriotic Poke Cake
Can I make a Patriotic Poke Cake ahead of time?
Yes, bake and fill with Jell-O up to 2 days ahead, storing covered in the fridge; add whipped topping and sprinkles before serving.
How do I prevent the Jell-O colors from mixing in this Red White and Blue Cake?
Use separate spoons for red and blue Jell-O and pour slowly into alternate holes to keep colors distinct.
Can I use homemade whipped cream for this Summer Dessert?
Yes, but it may deflate in heat or overnight; stabilized whipped topping is more reliable for events.
What if I don’t have cherry Jell-O for the Patriotic Poke Cake?
Substitute with strawberry or raspberry Jell-O for a similar red hue and flavor.
How do I get clean slices for this Patriotic Poke Cake?
Chill the cake overnight, use a sharp knife, and wipe it clean between cuts for crisp, vibrant slices.
Want More 4th of July Desserts That Actually Get Eaten?
- Red, White, and Blue Fourth of July Cake
- Patriotic Mousse Cups with Crumble Base
- Firework Painted Macarons for Festive Cheer
- The Best Patriotic M&M’s Blondies
Conclusion
This Patriotic Poke Cake is a festive, easy-to-make Summer Dessert and Red White and Blue Cake that’s perfect for 4th of July or any summer gathering. I love how its colorful Jell-O layers and creamy topping bring nostalgia and joy to every bite. Try this crowd-pleasing recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a summer staple in your kitchen!
Patriotic Poke Cake – The One Cake I Bring Every 4th of July
Ingredients
- For the Cake:
- 1 box white cake mix plus ingredients listed on the box—typically egg whites, water, and oil
- 1 box 3 oz cherry Jell-O
- 1 box 3 oz berry blue Jell-O
- 2 cups boiling water 1 cup per Jell-O flavor
- For the Topping:
- 1 container 8 oz whipped topping, thawed
- Red white, and blue sprinkles
Instructions
- BAKE THE CAKE: Preheat your oven according to the directions on the white cake mix box, typically 350°F (175°C). Prepare the batter as instructed and pour it into a greased 9x13-inch baking pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15–20 minutes.
- PREPARE THE JELL-O: While the cake cools, dissolve each Jell-O flavor separately in 1 cup of boiling water. Stir each one until completely dissolved and set aside.
- POKE THE CAKE: Use the handle of a wooden spoon, a straw, or a skewer to poke holes across the entire surface of the cake, spacing them about 1 inch apart and poking all the way down through the cake.
- ADD THE COLOR: Carefully spoon the red Jell-O into half of the holes and the blue Jell-O into the remaining holes. Alternate the colors for an even distribution. Gently tap or tilt the pan to help the gelatin settle. Cover the cake and refrigerate for at least 3 hours, or overnight for best results.
- FROST AND DECORATE: Once the cake is completely chilled and the gelatin has set, spread the whipped topping evenly over the top. Finish with a generous amount of red, white, and blue sprinkles.
Notes
- Use a clean spoon for each Jell-O color to avoid blending the colors together. For the cleanest slices, chill the cake overnight and use a sharp knife wiped clean between cuts.
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