This super fun and festive Patriotic poke cake is full of colors. If you are looking for a great red, white and blue poke cake to serve up at July 4th or Memorial day, this cake has you covered.
This patriotic poke cake is so easy to make. It uses boxed cake mix, jello mix and whipped topping. It's really all about the decorations on this cake rather than any complicated or time consuming baking techniques.
This red, white and blue poke cake is a perfect 4th of July dessert.
Poke cakes, also like this easter poke cake or lemon poke cake, are just cakes with holes in them. The holes then get filled with jello, pudding or other fillings. And the cake gets topped with whipped topping and sprinkles.
🧁Why To Try This Recipe
Easy to make - this cake is super easy to make and it only takes about 45 minutes.
Festive and colorful - with it's vibrant red, white and blue colors, this cake is so festive and colorful
Customize it - super easy to customize this cake by using different fillings and toppings.
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📋Ingredients
- Vanilla/White Boxed Cake Mix - any brand
- Eggs
- Water
- Oil
- Whipped Topping - thawed
- Blue Starburst Jello
- Strawberry Jello
- Patriotic sprinkles (optional)
See recipe card for quantities.
📖Substitutions & Variations
Try a few of these ingredient substitutions and variations to customize this cake to be exactly how you want it.
- Use pudding instead of jello - if you don't love jello, or want a more creamy cake try vanilla pudding instead. You will need to add red and blue food coloring to the pudding.
- Dye the cake - you can also dye the cake batter red and/or blue. Just separate the portion you want to dye, add a few drops of food color and mix together. Make sure to spoon it in alternating colors when you put it in the pan to bake.
- Different flavored jello - we like the blue starburst jello and strawberry jello, but there are other flavors that are red and blue. For example, cherry jello and blueberry jello.
Looking for similar July 4th cakes? Try this patriotic flag cake or this whipped cream pound cake with fresh berries.
⏲️Instructions
Follow along with these super easy step-by-step instructions to make your very own patriotic poke cake.
Step one: Preheat the oven to 350 degrees Fahrenheit and grease the 9x13 pan with non stick cooking spray.
Step two: Whisk together cake mix, eggs, oil and water in mixing bowl.
Step three: Pour cake batter into greased 9x13 pan. Bake at 350 degrees Fahrenheit for around 30 minutes.
Step four: Allow cake to cool, then use a metal straw, skewer or round handle of a spoon to poke holes in the cake.
Step five: Mix up a bowl of strawberry jello and a bowl of blue jello following the directions on the box.
Step six: Spoon the jello into the holes of the cake alternating colors until all holes are filled.
Step seven: Evenly spread whipped topping across the top of the cake. Add sprinkles if desired.
Hint: make sure the cake is baked well. Remove it from the oven when edges are golden brown and a fork or toothpick can be inserted into the center and remove without any cake on it.
⭐Recipe Tips for Success
- Poke good holes - you can use anything that is round and not too large to poke holes in the cake. We like to use a metal straw we have from a bartending set. But you can also use a wooden skewer or round spoon handle.
- Dont let jello set - the jello needs to be liquid in order to go into the holes. So make sure not to let it set at all before spooning it onto the cake.
- Thaw whipped topping - if the whipped topping isn't thawed, it won't spread well. Set it at room temperature for an hour; or in the fridge overnight.
- Use a syringe if needed - if you want to be extra precise you can use a syringe, straw or turkey baster to suck the jello up and place it into the holes.
Storage
This cake can be stored in an airtight container for 3 - 5 days in the fridge.
Or, it can be frozen for up to 3 months in an airtight container and defrosted overnight in the fridge. Do note, jello and pudding both loose their texture a little when defrosted.
Patriotic Poke Cake
Equipment
- measuring cups
- 9x13 Pan
- Mixing bowl
- Whisk or Large spoon
- Wooden Skewer or Metal Straw to poke holes in cake
Ingredients
- 1 box Vanilla Cake Mix any brand
- 3 Eggs
- 5 Cups Water 1 for cake; 1 cup of cold + 1 cup of boiling for each box of jello
- .5 Cups Oil
- 8 oz Whipped Topping thawed
- 3.4 oz Box Blue Jello
- 3.4 oz Box Strawberry Jello
- Red, white and blue sprinkles optional
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease 9x13 pan with non stick cooking spray.
- Mix 3 eggs, 1 cup of water, .5 cup oil and vanilla cake mix together.
- Pour vanilla cake batter into greased 9x13 pan and bake for 30 minutes at 350 degrees Fahrenheit.
- Allow cake to cool.
- Use a metal straw or wooden skewer to poke holes in the cake. Rock the straw back and forth to make sure the holes are large enough and go all the way through.
- Mix in separate bowls the red and blue jellos. Follow instructions on the box. But, generally - add 1 cup boiling water and stir. Then add 1 cup of cold water and stir.
- Before jello sets, spoon it in the holes in the cake. You can do every other hole or every other row. Just make sure to alternate colors.
- Spread an even layer of thawed whipped topping over the cake.
- Add red, white and blue sprinkles if desired.
- Allow cake to sit in fridge for at least an hour so that Jello can set before serving.
Notes
- Poke good holes - you can use anything that is round and not too large to poke holes in the cake. We like to use a metal straw we have from a bartending set. But you can also use a wooden skewer or round spoon handle.
- Dont let jello set - the jello needs to be liquid in order to go into the holes. So make sure not to let it set at all before spooning it onto the cake.
- Thaw whipped topping - if the whipped topping isn't thawed, it won't spread well. Set it at room temperature for an hour; or in the fridge overnight.
- Use a syringe if needed - if you want to be extra precise you can use a syringe, straw or turkey baster to suck the jello up and place it into the holes.
- Keep for 3 - 5 days in the fridge in an airtight container.
- Freeze for 3 months in an airtight container. Defrost in fridge overnight.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
