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Red White Blue Poke Cake

A vibrant and festive dessert that combines layers of cherry and blue raspberry flavors with a light whipped topping, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 30 minutes
Servings: 15 servings
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

The Red Layer
  • 1 package (3 oz) cherry Jello
  • 1/2 cup boiling water to dissolve
  • 1/2 cup cold water to dilute
The Blue Layer
  • 1 package (3 oz) blue raspberry Jello
  • 1/2 cup boiling water to dissolve
  • 1/2 cup cold water to dilute
The Cake Base and Topping
  • 1 box white cake mix plus eggs, oil, and water per box instructions
  • 2 cups whipped topping such as Cool Whip thawed
  • to taste as needed red, white, and blue sprinkles for garnish
  • to taste as needed fresh strawberries for topping (optional but highly recommended)
  • to taste as needed fresh blueberries for topping (optional but highly recommended)

Method
 

Bake the Cake
  1. Preheat your oven according to the temperature listed on your white cake mix box — usually 350 degrees Fahrenheit.
  2. Grease your 9×13-inch pan thoroughly. Use butter or non-stick baking spray.
  3. Prepare the cake batter exactly as the box directs, using room temperature eggs.
  4. Mix on medium speed for about 2 minutes until the batter looks smooth and slightly airy.
  5. Pour the batter into your prepared pan and spread it into an even layer.
  6. Bake for the time listed on the box, typically 28 to 32 minutes.
  7. Remove the cake from the oven and let it cool completely before moving to the next step.
Prepare Both Jello Mixtures
  1. While the cake cools, make your two Jello mixtures. Take two separate medium bowls.
  2. For cherry Jello, pour the powder into the first bowl, add boiling water, stir until dissolved, then add cold water.
  3. Repeat the same process for the blue raspberry Jello in the second bowl. Let both mixtures cool to room temperature.
Poke the Hole
  1. Once the cake reaches room temperature, poke holes across the entire surface using the handle of a wooden spoon, about an inch apart.
  2. Push the handle down about two-thirds of the way through the cake.
Pour the Jello Into the Holes
  1. Pour the cherry Jello over one half of the cake and the blue raspberry Jello over the other half.
  2. Use a spoon to guide the Jello into the holes. Let gravity work, and avoid mixing.
Chill, Top, and Decorate
  1. Refrigerate the cake for at least 30 minutes.
  2. Spread the whipped topping evenly across the surface.
  3. Decorate with sprinkles and fresh fruit if desired.

Notes

Cool the cake completely before poking holes. Let the Jello reach room temperature before pouring. Keep the two Jello colors separate when pouring.