Patriotic Poke Cake

This Patriotic Poke Cake is so fun and easy to make! Just a few ingredients and you’ll have a fun and festive dessert for the 4th! It’s an easy make-ahead cake that everyone love and is always a crowd favorite!

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You will need:

1 (15.25 oz.) box white cake mix

3 Eggs or 4 egg whites (Egg whites give a whiter cake but I used whole eggs)

½ Vegetable oil

1 cup water

8 oz. Cool Whip, thawed

1 (3 oz.) Box of Berry Blue Jello

1 (3 oz.) Box Cherry Jello

Water

Red, white and blue sprinkles

Maraschino cherries

9×13 pan

Directions for Patriotic Poke Cake:

Mix together the eggs, vegetable oil and 1 cup of water with the cake mix following the box instructions.

Then pour batter into a 9×13 baking pan.

Bake according to box instructions.  Let cool completely.

Using the handle end of a wooden spoon, poke holes halfway down the cake. You can do this in rows over the surface of the cake.

Now mix the box of Berry Blue Jello with 1cup boiling water and ½ cup of cold water until the it is dissolved. This is ½ cup less than the box instructions).  

Next carefully spoon the blue Jello liquid into every other hole.

Now prepare the Cherry Jello the same way as the Blue and spoon the red Jello into the remaining holes.

Cover and refrigerate cake overnight.

Then spread the top of the cake with the thawed Cool Whip.

Add the red, white and blue sprinkles on top of the cake. 

Top each cake slice with a maraschino cherry.

Store in refrigerator up to 3 days.

This is a great dessert for the 4th of July, Memorial Day or Veteran’s Day!

For more of the best Red, White and Blue dessert recipes, click here for my Berry Angel Delight Dessert

Yield: 15

Patriotic Poke Cake

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Super Easy Patriotic Poke Cake for the 4th of July, Memorial Day or Veteran's Day!

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 8 hours

Total Time 8 hours 55 minutes

Ingredients

• 1 (15.25 oz.) box white cake mix
• 3 Eggs or 4 egg whites (Egg whites give a whiter cake but I used whole eggs)
• ½ Vegetable oil
• 1 cup water
• 8 oz. Cool Whip, thawed
• 1 (3 oz.) Box of Berry Blue Jello
• 1 (3 oz.) Box Cherry Jello
• Water
• Red, white and blue sprinkles
• Maraschino cherries

Instructions

1. Mix together the eggs, vegetable oil and 1 cup of water with the cake mix following the box instructions.
   Then pour batter into a 9x13 baking pan.
2. Bake according to box instructions. Let cool completely.
3. Using the handle end of a wooden spoon, poke holes halfway down the cake. You can do this in rows over the surface of the cake.
4. Now mix the box of Berry Blue Jell-o with 1 cup boiling water and ½ cup of cold water until the it is dissolved. This is ½ cup less than the box instructions).
5. Next carefully spoon the blue Jell-o liquid into every other hole.
6. Now prepare the Cherry Jell-o the same way as the Blue and spoon the red Jell-o into the remaining holes.
7. Cover and refrigerate cake overnight.
8. Then spread the top of the cake with the thawed Cool Whip.
9. Add the red, white and blue sprinkles on top of the cake.
10. Top each cake slice with a maraschino cherry.
11. Store in refrigerator up to 3 days.