Red, White and Blue Poke Cake

|
This post contains affiliate links.

The links in this post may be affiliate links.  That means that if you click them and make a purchase, this site makes a commission.  It will have no impact on the price you pay or the experience of your purchase.

Having a fourth of July birthday is both awesome and stressful. I love that I can reliably find fireworks (I *love* fireworks) and that most of my life I've had the day off work. But it's also stressful because I feel like if I'm going to have a party for my day, it has to be a really great party because people have expectations of what a Fourth of July party is! This patriotically colored poke cake is the perfect dessert for your celebration!

As I've gotten older, of course, this isn't as important to me, but I still like to do something special to acknowledge my trips around the sun.

This red, white and blue poke cake is a super fun way to bring a little Fourth of July fun to your party (or my birthday!)

I was so impressed the first time I had a poke cake, it's one of those things that seems so obvious when you think about it, but if you don't know the process to make it, it seems like magic!

Get ready for the holiday and make a cake to bring to your festivities this year; this makes a 9×13 sheet, so the perfect size to share with friends.

Patriotic Poke Cake

Poke Cake Ingredients

2 boxes of white cake mix

8 large egg whites

1 C canola oil

2 1/2 C water

1 – 3.4 oz box of Cherry Jello

1 – 3.4 oz cox of Blue Raspberry Jello

2 C boiling water, divided

1/2 C powdered sugar

16 oz cream cheese, softened and divided

16 oz container of Cool Whip

Patriotic sprinkles

2 squeeze bottles

Poke Cake Directions

Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray and set aside.

Using a standing mixer, combine the cake mix, egg whites, oil, and water.

Mix together until combined and smooth.

Pour into baking dish and bake for 30-35 minutes or until a toothpick comes out clean.

Allow to cool completely.

Using a wooden spoon, poke holes all over the the cake.

In two small bowls, combine the cherry jello and 1 C boiling water into one bowl and the blue raspberry jello and the other 1 C of boiling water

Mix until both are combined

Pour each jello into their own squeeze bottle.

Pour the jello into each hole like shown in the example.

In two bowls, add 8oz cream cheese, 1/4 C cherry jello and 1/4 C powdered sugar into 1 bowl and whisk until combined and smooth.

In the second bowl, whisk until combined the remaining 8oz cream cheese, 1/4 C blue raspberry jello and 1/4 C powdered sugar.

Spoon 1 tbsp of each cream cheese mixture onto the top of the cake and spread evenly.

Scoop the cool whip into the piping bag and pipe all over the cake.

Sprinkle with patriotic sprinkles.

Place in the fridge to harden overnight.

Red, White and Blue Poke Cake

Red, White and Blue Poke Cake

Yield: 1 cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

An easy and festive cake for your summer gatherings.

Ingredients

  • 2 boxes white cake mix
  • 8 large egg whites
  • 1 C Canola Oil
  • 2 1/2 C water
  • 1 - 3.4 oz box of Cherry Jello
  • 1 - 3.4 oz Box of Blue Raspberry Jello
  • 2 C boiling water, divided
  • 1/2 C powdered sugar
  • 16 oz cream cheese, softened and divided
  • 16 oz container of Cool Whip
  • Patriotic sprinkles
  • 2 squeeze bottles

Instructions

  1. Preheat oven to 350 degrees and spray a 9x13 baking dish with Pam baking spray and set aside.
  2. Using a stand mixer, combine the cake mix, egg whites, oil, and water.
  3. Mix together until combined and smooth.
  4. Pour into baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
  5. Allow to cool completely.
  6. Using a wooden spoon, poke holes all over the the cake.
  7. In two small bowls, combine the cherry Jello and 1 C boiling water into one bowl and the Blue Raspberry Jello and the other 1 C of boiling water.
  8. Mix until both are combined.
  9. Pour each Jello into their own squeeze bottle.
  10. Pour the Jello into each hole like shown in the example.
  11. In two bowls, add 8oz cream cheese, 1/4 C Cherry Jello and 1/4 C powdered sugar into 1 bowl and whisk until combined and smooth
  12. In the second bowl, whisk until combined the remaining 8oz cream cheese, 1/4 C Blue Raspberry Jello and 1/4 C powdered sugar.
  13. Spoon 1 tbsp of each cream cheese mixture onto the top of the cake and spread evenly.
  14. Scoop the cool whip into the piping bag and pipe all over the cake.
  15. Sprinkle with patriotic sprinkles.
  16. Place in the fridge to harden overnight.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

More dessert ideas

 

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.