Red White and Blue Poke Cake
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5.0
3 reviews
Excellent
Red White and Blue Poke Cake
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This Red White and Blue Poke Cake is one of the best patriotic desserts made simple! A boxed cake mix and two kinds of jello come together to form a deliciously moist cake topped with whipped topping and fun festive sprinkles!
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Ingredients
For the Poke Cake
- 1 box white cake mix such as Betty Crocker
- ½ cup vegetable oil per Betty Crocker box
- 3 eggs per Betty Crocker box
- 1 cup water per Betty Crocker box
- 3.4 ounce box of Strawberry jello
- 3.4 ounce box of Berry blue jello
- 2 cups boiling water divided
- 1 cup cold water divided
For the Frosting
- 8 ounces cream cheese
- 1 ½ cups heavy whipping cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Red White and Blue Patriotic Sprinkles
Instructions
Making the Poke Cake
- Preheat oven to 350° F and spray a 9x13 pan with non-stick spray.
- In a large mixing bowl, add the cake mix, eggs, oil and water and blend well until blended well. (careful not to over mix)
- Pour batter into the prepared dish.
- Bake for 30-34 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the cake to cool completely.
- After the cake has cooled, poke holes all over the entire the top of the cake with the handle of a wooden spoon or a straw.
- In a medium mixing bowl, mix the strawberry jello powder mix with 1 cup of boiling water and stir until dissolved. Then stir in 1 cup cold water and mix well.
- In a separate mixing bowl, mix the berry blue jello powder mix with 1 cup of boiling water and stir until dissolved. Then stir in 1 cup cold water and mix well.
- Using a measuring up or the end of a straw dipped in jello mixture, drip the strawberry jello into every other hole on the cake. Then repeat with the blue jello in the other holes. (You can also drizzle some in between each whole on a diagonal like I did)
- Cover the cake with plastic wrap and refrigerate for at least 3 hours to set. You can also refrigerate overnight if desired.
Making the frosting
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed for one minute until creamy.
- Add the powdered sugar, ½ cup at a time and mix in until blended.
- Add the vanilla extract and mix for about one minute.
- In a separate medium bowl, add the heavy whipping cream, and beat with the electric mixer for 7-8 minutes until stiff peaks form.
- Add the whipped cream to the cream cheese mixture and gently stir to combine well
- Transfer the frosting to the cake and spread evenly over entire cake.
- Top with red white and blue patriotic sprinkles just prior to serving.
Notes
- You will only use about half of the jello mixtures. Place the remaining in the refrigerator to set and enjoy later or discard if you'd like.
- Use cool whip instead of heavy whipping cream if desired.
Nutrition Information
Show Details
Serving
1slice
Calories
531kcal
(27%)
Carbohydrates
71g
(24%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
429mg
(18%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
53g
(106%)
Vitamin A
601IU
(12%)
Vitamin C
1mg
(1%)
Calcium
149mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 531kcal | 27% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 429mg | 18% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 601IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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