Red, White and Blue Poke Cake
We love poke cakes at our house. My kids will eat them any time of the year and it is a perfect dessert for summertime cookouts! This poke cake is topped with jello that has been mixed with food coloring to make it look like an American flag. It’s not just patriotic, but it tastes amazing as well!
This poke cake is the perfect summertime dessert. I love being able to whip this together for my kids who will eat poke cakes anytime of the year.
You can also use any colors you want to create other flags for different countries or holidays too!!! With the variety of pudding mixes available there are endless possibilities to create poke cakes for any occasion.
What is a poke cake?
Poke cakes are typically created with a cake mix and poke holes in it before baking. Once the poke cake is baked, you poke more holes into it to create room for cream cheese mixture or other sauces followed by fruit filling-like strawberry jelly that has been mixed with whipped topping or Cool Whip.
How do you make a 4th of July dessert?
Why, poke cake of course! Red White and Blue poke cake is the perfect dessert to celebrate our nation’s independence.
How to make a Red, White, and Blue Poke Cake
Here’s a video to show you how to make a poke cake!
Bake cake according to package directions in a 13×9 inch pan. Allow to cool completely.
With a drinking straw poke even rows of holes across the cake. I did 12 rows of 15.
Dissolve the blue Jello in ¾ cup of boiling water. Fill the holes in every other row with the dissolved blue Jello. You can carefully pour or spoon it in or use a dropper or syringe to be more precise.
Repeat with the red Jello filling the empty rows of holes.
Cover the cake and place it in the fridge overnight or for at least 8-10 hours.
Once the cake has cooled it is time to make the frosting. This frosting is like a thick and sturdy whipped cream. It is light and creamy like whipped cream but will hold up on a frosted cake in the fridge for a few days.
Like whipped cream it need to be made with cold ingredients and works best if the bowl it is being made in is cold too. You can place the mixing bowl in the freezer for about 15-30 minutes before making the icing. In the chilled bowl cream together cream cheese, vanilla, and powdered sugar until well mixed and light and fluffy. With the mixer on low/med slowly pour in the whipping cream and mix until well incorporated and smooth.
Turn the mixer to high and whip until stiff peaks form.
Spread evenly across the top of the cake or pipe it on with an icing bag. Sprinkle with red white and blue sprinkles.
Keep covered and refrigerated until ready to serve.
Red, White and Blue Poke Cake
Equipment
- Cake Pan
- Bowl
Ingredients
For the Cake-
- White Cake Mix
- Oil Eggs & Water to bake cake according to directions
- 3 oz. Box Blue Jello
- 3 oz. Box Red Jello
- ¾ Cup of Water for each color of Jello
For the Frosting
- 8 oz. Cream Cheese cold
- 1 Cup Powdered Sugar
- 2 Cups Heavy Whipping Cream cold
- 1 tsp. Vanilla
- Red White & Blue Sprinkles
Instructions
- Bake cake according to package directions in a 13x9 inch pan. Allow to cool completely.
- With a drinking straw poke even rows of holes across the cake. I did 12 rows of 15.
- Dissolve the blue Jello in ¾ cup of boiling water. Fill the holes in every other row with the dissolved blue Jello. You can carefully pour or spoon it in or use a dropper or syringe to be more precise.
- Repeat with the red Jello filling the empty rows of holes.
- Cover the cake and place it in the fridge overnight or for at least 8-10 hours.
- Once the cake has cooled it is time to make the frosting.
- This frosting is like a thick and sturdy whipped cream. It is light and creamy like whipped cream but will hold up on a frosted cake in the fridge for a few days.
- Like whipped cream it need to be made with cold ingredients and works best if the bowl it is being made in is cold too. You can place the mixing bowl in the freezer for about 15-30 minutes before making the icing.
- In the chilled bowl cream together cream cheese, vanilla, and powdered sugar until well mixed and light and fluffy. With the mixer on low/med slowly pour in the whipping cream and mix until well incorporated and smooth.
- Turn the mixer to high and whip until stiff peaks form.
- Spread evenly across the top of the cake or pipe it on with an icing bag. Sprinkle with red white and blue sprinkles.
- Keep covered and refrigerated until ready to serve.
Video
Nutrition
