Description
This colorful 4th of July Poke Cake features vibrant red and blue gelatin layers, fluffy cream cheese frosting, and patriotic sprinkles for the perfect summer dessert.
Ingredients
Scale
- 1 box white cake mix (16.25 ounces) plus ingredients listed on the box
- 1 box strawberry gelatin (3.4 ounces)
- 2 cups boiling water divided
- 1 cup cold water divided
- 1 box berry blue gelatin (3.4 ounces)
- 8 ounces cream cheese softened
- 2 cups powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- Red white and blue sprinkles
Instructions
- Preheat oven to 350 degrees and spray a 9×13-inch pan with nonstick spray.
- Prepare the cake mix according to package directions and bake as instructed.
- Allow the cake to cool completely.
- Use a straw or wooden spoon handle to poke holes evenly across the cake.
- Mix strawberry gelatin with 1 cup boiling water until dissolved then stir in 1/2 cup cold water.
- Fill half the holes with the red gelatin mixture.
- Mix berry blue gelatin with remaining boiling and cold water.
- Fill the remaining holes with the blue gelatin mixture.
- Cover and refrigerate the cake for at least 4 hours or overnight.
- Beat cream cheese until smooth.
- Add powdered sugar gradually and mix well.
- Add vanilla extract and mix until creamy.
- In a separate bowl whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Spread frosting evenly over the chilled cake.
- Top with patriotic sprinkles before serving.
Notes
- You can substitute Cool Whip for a lighter topping.
- Cherry or raspberry gelatin also work well in this recipe.
- Refrigerate overnight for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38
- Sodium: 410
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 5
- Cholesterol: 68