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Red, White and Blue Poke Cake

Red white blue poke cake made with a boxed white sheet cake, then soaked through with alternating red and blue Jell-O stripes. Chilled until set, then topped with whipped topping, patriotic sprinkles, and fresh berries 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: 260
Ingredients Equipment Method Notes

Ingredients
  

White cake mix
  • 1 white cake mix Use 9x13-inch pan and the ingredients listed on the box.
Strawberry Jell-O
  • 3 oz strawberry Jell-O For red stripe layer.
  • 1 cup boiling water (divided) Use 1 cup for dissolving the Jell-O.
  • 0.5 cup cold water (divided) Use 1/2 cup for the strawberry mixture.
Berry blue Jell-O
  • 3 oz berry blue Jell-O For blue stripe layer.
  • 1 cup boiling water (divided) Use 1 cup for dissolving the Jell-O.
  • 0.5 cup cold water (divided) Use 1/2 cup for the blue mixture.
Whipped topping and garnish
  • 8 oz whipped topping (Cool Whip) Thawed.
  • 1 red and blue star sprinkles For garnish.
  • 1 fresh strawberries For garnish.
  • 1 fresh blueberries For garnish.

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat the oven to 350°F (or the temperature on the cake mix box) and bake the white cake in a 9x13 pan according to package directions. Let the cake cool for 15 minutes.
Poke holes
  1. Use the handle of a wooden spoon to poke holes all over the cake about 1 inch apart. Keep the holes evenly spaced so the filling soaks through.
Make and add the red stripe
  1. Dissolve strawberry Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water until smooth. Pour slowly over the left half of the cake so the liquid seeps into the holes.
Make and add the blue stripe
  1. Dissolve berry blue Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water until smooth. Pour over the right half of the cake, filling the holes across the surface.
Chill to set
  1. Refrigerate the poke cake for at least 2 hours until the Jell-O is fully set inside the cake. Look for a firm, jiggle-free center when you gently touch the top.
Top and serve
  1. Spread whipped topping evenly over the top of the chilled cake. Decorate with red and blue star sprinkles and fresh strawberries and blueberries before serving.

Notes

Pro tip: pour the Jell-O slowly right after mixing so it fully travels into the holes. Refrigerate covered for up to 3 days; the best texture is within 24–48 hours. Freezing isn’t recommended because whipped topping and berries may weep when thawed. For a lighter option, swap whipped topping with light whipped cream or a stabilized whipped topping.