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Slices of 4th of July Poke Cake on white plates & blue napkins with full cake in the background | A Reinvented Mom
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Red White & Blue Poke Cake with Homemade Frosting

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 mins
Cook Time25 mins
Chill Time3 hrs
Course: Dessert
Cuisine: American
Keyword: how to make poke cake, July 4th poke cake, patriotic poke cake, red white and blue desserts
Servings: 18
Calories: 231kcal
Author: Lori



  • 1 white cake mix
  • 4 Large eggs room temperature
  • 1/2 cup vegetable or canola oil
  • 1 cup buttermilk
  • 1 small box cherry gelatin (3.4 oz) use ½ the package
  • 1 small box berry blue gelatin (3.4 oz) use ½ the package
  • 1 cup boiling water divided
  • 1/2 cup cold water divided


  • 1 8 ounce whipped topping thawed
  • 1 8 ounce cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract


  • Sprinkles
  • Fresh Fruit
  • Additional whipped topping



  • 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.


  • 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.


  • 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.


Calories: 231kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 272mg | Potassium: 49mg | Fiber: 1g | Sugar: 24g | Vitamin A: 75IU | Calcium: 84mg | Iron: 1mg