Description
Celebrate Independence Day with this festive and easy 4th of July poke cake. Bursting with vibrant red, white, and blue colors, this delightful dessert features a light and fluffy white cake infused with layers of cherry and blue raspberry jello. Topped with a generous layer of Cool Whip and decorated with fresh berries, this poke cake is perfect for summer barbecues, picnics, or family gatherings. Each slice offers a refreshing burst of flavor that will impress your guests and create lasting memories. With straightforward steps and simple ingredients, this recipe is accessible for bakers of all skill levels.
Ingredients
- 15.25 ounces white cake mix (plus ingredients per package)
- 3 ounces cherry Jello mix
- 3 ounces berry blue Jello mix
- 2 cups boiling water (divided)
- 1 cup cold water (divided)
- 8 ounces Cool Whip (thawed)
- 1 cup fresh strawberries (sliced)
- ½ cup fresh blueberries
Instructions
- Prepare the white cake mix according to package instructions in a 9×13 inch baking pan. Bake until golden brown and let cool for 15 minutes.
- In a bowl, dissolve cherry jello mix in 1 cup boiling water; whisk in ½ cup cold water.
- Repeat for the blue jello mix.
- Poke holes in the cooled cake using the end of a wooden spoon.
- Alternately pour cherry and blue jello into the holes.
- Cover and refrigerate for at least 3 hours to set.
- Once set, spread Cool Whip over the top.
- Decorate with sliced strawberries and blueberries arranged like a flag.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 20g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Use fresh fruit for optimal flavor. Allow the cake to cool completely before adding jello to avoid melting. For added fun, customize flavors by using other jello varieties or incorporating sprinkles.