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+ servings
A white cake poked with blue jello and topped with whipped cream and strawberries and blueberries
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5 from 1 vote

Red White and Blue Jello Poke Cake

This red white and blue poke cake is perfect for Fourth of July because well, its red, white and blue, easy and perfect for a crowd! It’d be the perfect treat to take to that barbecue your having, or to share while watching fireworks.
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Servings: 15
Calories: 178kcal

Ingredients

  • 1 white cake mix (and ingredients called for on box (oil, egg whites and water))
  • 3 oz box blue raspberry jello (powder only)
  • 1 1/2 cups water (divided)
  • 8 oz cool whip
  • 1-2 cups strawberries (sliced)
  • 1-2 cup blueberries
  • 1-2 cups raspberries

Instructions

  • Prepare your cake mix in a large mixing bowl according to package directions. Pour into a greased 9x13 pan and bake in oven according to package directions. (Mine was 350 degrees for 29 minutes)
  • Allow your cake to cool for about 30 minutes when done baking.
  • Bring 1 cup of water to boil in a small pot over medium heat. Dump in your jello mix and stir till dissolved. Add in your remaining 1/2 cup of water (it should be cold!) and stir.
  • Poke holes into your cake using a fork, and space them about an inch apart. Pour jello evenly over the top of your cake. Cover the cake and place it in your fridge for 3 hours.
  • Spread cool whip over the top of your cake evenly. Arrange strawberry slices over the top of your cool whip as desired (Or arrange blueberries in one corner in a square, and strawberries in striped to make a flag)
  • Store in fridge for 1 hour before serving.

Nutrition

Calories: 178kcal | Carbohydrates: 38g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 277mg | Potassium: 56mg | Fiber: 1g | Sugar: 23g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 1mg