Description
This 4th of July Poke Cake is a festive and delicious dessert that is perfect for celebrating Independence Day. With layers of white cake, strawberry jello, and blueberry jello topped with whipped cream, this colorful and refreshing dessert is sure to be a hit at any summer gathering.
Ingredients
Scale
For the Cake:
- 1 white cake mix box
For the Jello Layers:
- 1 3.3 oz box strawberry jello (or cherry)
- 1 3.3 oz box blueberry jello
- 2 cups boiling water (divided)
- 1 cup cold water (divided)
For Topping:
- 8 oz whipped cream
Instructions
- Prepare the Cake: Prepare the cake mix as directed and bake in a 9×13 pan. Let cool for an hour.
- Poke Holes: Poke holes into the cake with the end of a knife or wooden spoon at 1-inch intervals.
- Prepare Jello Layers: Prepare the strawberry and blueberry jello separately as directed on the box. Add only ½ cup cold water after adding jello mix to 1 cup boiling water. Pour the jello into two tall glasses. Using a straw, fill it with the liquid jello and place it in every other hole in the cake with both the red and blue jello.
- Chill and Top: Chill the cake for 3 to 4 hours and top with whipped cream. Refrigerate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
Keywords: 4th of July, Poke Cake, Independence Day, Dessert, Summer
