4th of July Patriotic Poke Cake
Celebrate Independence Day with this vibrant 4th of July Patriotic Poke Cake! This light and fluffy cake is soaked in colorful red and blue jello, topped with whipped cream, and decorated with fresh strawberries and blueberries. It’s the perfect dessert to wow your guests at summer barbecues and family gatherings, capturing the spirit of the holiday in every delicious bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 2 cups boiling water
- 1 package red jello (3 oz)
- 1 package blue jello (3 oz)
- 1 container whipped topping (8 oz)
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare yellow cake mix according to package instructions and bake until golden brown, about 25-30 minutes.
- While the cake cools, dissolve red and blue jello in separate bowls with boiling water; set aside.
- Poke holes throughout the cooled cake using a fork or skewer, spacing about one inch apart.
- Pour the prepared jello evenly over the cake, allowing it to seep into the holes. Refrigerate for at least four hours or overnight.
- Once set, spread whipped topping over the cake and decorate with strawberries and blueberries in a flag pattern.
- Slice and serve chilled.
Nutrition
- Serving Size: 1 slice (118g)
- Calories: 210
- Sugar: 24g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For extra flavor, let the cake chill overnight before serving to allow jello flavors to meld. Consider using sugar-free jello for a lighter option or swapping strawberries for raspberries for variety.