Take this showstopper dessert to your next 4th of July or patriotic holiday party. This easy recipe for Red White & Blue Jello Poke Cake is a fun addition to your everyday meals, too!
Prep Time10 minutesmins
Cook Time25 minutesmins
Chill Time3 hourshrs
Course: Dessert
Cuisine: American
Servings: 18
Calories: 231kcal
Author: Lori
Ingredients
CAKE
1white cake mix
4Large eggsroom temperature
1/2cupvegetable or canola oil
1cupbuttermilk
1small boxcherry gelatin (3.4 oz)use ½ the package
1small boxberry blue gelatin (3.4 oz)use ½ the package
Preheat oven to 350 degrees. Coat a 9x13 baking dish with non-stick cooking spray.
Combine cake mix, eggs, buttermilk & oil and mix until smooth.
Spread batter evenly into baking dish. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes.
Combine ½ of the red gelatin package (about 2 tablespoons) with ½ cup boiling water. Stir about until dissolved (about 2 minutes). Add ¼ cup cold water and stir to combine.
Combine ½ of the blue gelatin package (about 2 tablespoons) with ½ cup boiling water. Stir until dissolved (about 2 minutes). Add ¼ cup cold water and stir to combine.
Using a wooden skewer or a large fork, poke holes into cake about every 1/2 inch.
Carefully pour gelatin over the cake, alternating colors. Or use squeeze bottles to add gelatin directly into holes.
Chill in the refrigerator at least 3 hours or overnight.
FLUFFY FROSTING
In a large mixing bowl, beat the cream cheese until smooth.
Add powdered sugar and vanilla. Mix until smooth.
Gently fold in whipped topping.
Spread over cake.
Store in refrigerator until ready to serve.
Garnish with additional whipped topping, sprinkles or fruit.
Cover leftovers and store in the refrigerator.
Notes
Change the gelatin flavors for other holidays.
Make layered jello cups with the leftover gelatin mix.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying this information independently for accuracy.