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A slice of Red White and Blue Poke Cake topped with strawberries and blueberries, on a plate
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Red White And Blue Poke Cake

Bring on the fireworks and sparklers -- it's Red White and Blue Poke Cake time! This cake is everything you need to celebrate the Fourth of July in style.
Course Dessert
Cuisine American
Keyword How Do I Make Red White And Blue Poke Cake, How To Make Red White And Blue Poke Cake, Red White And Blue Poke Cake, Red White And Blue Poke Cake Recipe
Prep Time 17 minutes
Cook Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 47 minutes
Servings 12 servings
Calories 305kcal
Author Kathleen

Ingredients

Cake:

  • 1 package white cake mix, plus ingredients called for on the box
  • 1 (3-ounce) box strawberry Jell-O
  • 1 (3-ounce) box blueberry Jell-O
  • boiling water
  • cold water

Topping:

  • 1 (3-ounce) box Jell-O white chocolate-flavor instant pudding & pie filling mix
  • 1/2 cup cold milk
  • 1 (8-ounce) container Cool Whip, thawed
  • 2 cups strawberries, sliced
  • 2 cup blueberries

Instructions

  • Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray. 
  • Prepare the cake according to box instructions (using ingredients listed on the package). Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean.
  • Let cake cool for 10 minutes. While the cake is still hot, using a fork or bamboo stick, poke holes all over the top of the cake, almost all the way to the bottom, every 1/2 inch.
  • In a medium mixing bowl, stir strawberry Jell-O and 1/2 cup boiling water until dissolved. Stir in 1/4 cup cold water. Carefully pour strawberry Jell-O over every other row of holes.
  • In a medium mixing bowl, stir blueberry Jell-O and 1/2 cup boiling water until dissolved. Stir in 1/4 cup cold water. Pouring blueberry Jell-O over the remaining rows of holes.
  • Covered and refrigerate at least 4 hours, but no longer than 12 hours until serving time.
  • In a large mixing bowl, beat pudding mix and milk until smooth and well combined. Gently fold in Cool Whip. Spread topping over top of the cake.
  • Arrange strawberries and blueberries on top of the cake in curvy lines, starting and ending with a line of strawberries. Serve!

Nutrition

Serving: 1/12 of the recipe | Calories: 305kcal | Carbohydrates: 61g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 436mg | Potassium: 69mg | Fiber: 2g | Sugar: 43g | Vitamin A: 30IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg