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–+ servings
slice of red white and blue poke cake on white plate
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5 from 1 vote

Red White and Blue Poke Cake

This Red White and Blue Poke Cake is the perfect way to be patriotic this 4th of July or Memorial Day. It’s a cake that comes together really quickly too! It’s made with a white cake mix, filled with red and blue jello and topped with whipped cream and sprinkles.
Prep Time20 minutes
Cook Time30 minutes
Chill Time30 minutes
Total Time1 hour 20 minutes
Servings: 12 pieces
Author: Miranda Couse

Ingredients

  • 16.25 ounces white cake mix
  • 3 large eggs whites
  • 1/3 cup vegetable oil
  • 1 1/4 cups water
  • 1.5 ounces red jello mix, cherry flavored half of a 3 ounce box
  • 1.5 ounces blue jello mix, berry blast flavored half of a 3 ounce box
  • 1 cup boiling water divided
  • 8 ounces  whipped topping thawed
US Customary - Metric

Instructions

  • Prepare the cake according to the box directions. Add the16.25 ounces white cake mix, 3 large eggs whites, 1/3 cup vegetable oil, and 1 1/4 cups water to the mix and stir until combined.
  • Bake at 350 degrees for 28 to 33 minutes or until instructed by the directions on the box. Let the cake cool completely.
  • Once the cake is cooled completely, take a wooden spoon with a round handle and poke holes into the cake. Be generous with adding holes to the cake. Set the cake aside.
  • Add 1.5 ounces red jello mix, cherry flavored to a small bowl. Add 1/2 cup of boiling water to the red jello mix and stir until the granules are dissolved.
  • Add 1.5 ounces blue jello mix, berry blast flavored to a separate small bowl. Add 1/2 cup of boiling water to the blue jello mix and stir until the granules are dissolved.
  • Carefully spoon jello mixtures into the holes alternating the colors, trying to only pour one color into each hole. If two colors get it one hole, you'll have a purple cake instead of a red white and blue poke cake.
  • Place the cake in the fridge for about 30 minutes to allow the jello to soak in.
  • Frost the cake with 8 ounces  whipped topping or a sweetened whipped cream. Sprinkle some festive sprinkles on top of the cake just before serving.

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Calories: 268kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 326mg | Potassium: 55mg | Fiber: 1g | Sugar: 27g | Vitamin A: 15IU | Calcium: 97mg | Iron: 0.8mg
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