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Red, White and Blue Poke Cake

Red white blue poke cake with vivid strawberry and berry-blue Jell-O stripes soaked deep into a baked white sheet cake, then topped with whipped topping and patriotic sprinkles. This easy sheet cake is chilled until the filling is fully set for a clean slice and a fun Independence Day look.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
chilling 2 hours
Total Time 2 hours 50 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

box white cake mix, plus ingredients on box
  • 1 box white cake mix Use ingredients on the box (typically eggs, water, and oil).
strawberry Jell-O
  • 3 oz strawberry Jell-O
berry blue Jell-O
  • 3 oz berry blue Jell-O
boiling water
  • 2 cup boiling water Divide as 1 cup for strawberry and 1 cup for blue.
cold water
  • 1 cup cold water Divide as 1/2 cup for strawberry and 1/2 cup for blue.
whipped topping (Cool Whip), thawed
  • 8 oz whipped topping Thaw before spreading.
red and blue star sprinkles for garnish
  • 1 red and blue star sprinkles
fresh strawberries and blueberries for garnish
  • 1 fresh strawberries
  • 1 fresh blueberries

Equipment

  • 1 sheet pan

Method
 

Bake and cool the cake
  1. Bake the white cake in a 9x13 pan according to package directions. Let the cake cool for 15 minutes at room temperature, until it is firm enough to poke.
Poke and soak with Jell-O
  1. Poke holes all over the cake about 1 inch apart using the handle of a wooden spoon. Keep the holes evenly spaced so the red and blue soak in uniformly.
  2. Dissolve the strawberry Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water until smooth. Pour slowly over the left half of the cake so it runs into the holes.
  3. Dissolve the berry blue Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water until smooth. Pour over the right half of the cake so the blue layer fills the holes.
Chill and finish
  1. Refrigerate the cake for at least 2 hours until the Jell-O is fully set inside the cake. Chill until the slice holds its red-and-blue stripes without wobbling.
  2. Spread the whipped topping evenly over the top of the chilled cake. Decorate with red and blue star sprinkles and fresh strawberries and blueberries before serving.

Notes

Pro tip: pour the strawberry and blue Jell-O slowly right at the edge of each half so the liquid stays in its side and creates clean red/blue stripes. Store covered in the refrigerator for up to 4 days. Freeze: no, the Jell-O texture can break down when thawed. For a lighter option, use reduced-fat whipped topping if available, keeping the rest of the process the same.