Description
A festive and colorful dessert, this Red, White, and Blue Poke Cake is perfect for patriotic holidays. Featuring a moist white cake filled with red and blue gelatin and topped with fluffy whipped topping, it’s both eye-catching and delicious.
Ingredients
Units
Scale
- 1 box white cake mix (plus ingredients listed on the box)
- 1 cup boiling water
- 1/2 cup cold water
- 1 (3 oz) box strawberry or cherry gelatin
- 1 (3 oz) box berry blue gelatin
- 1 (8 oz) tub whipped topping (thawed)
- Red and blue sprinkles (optional, for garnish)
Instructions
- Preheat oven and prepare cake mix according to the package directions. Bake in a 9×13-inch pan and let it cool for 15 minutes.
- Using a fork or the handle of a wooden spoon, poke holes all over the cooled cake.
- In two separate bowls, dissolve the strawberry/cherry gelatin and berry blue gelatin each in 1/2 cup boiling water. Stir in 1/4 cup cold water into each.
- Spoon the red gelatin into half the holes, and the blue gelatin into the other half.
- Refrigerate the cake for at least 2 hours to let the gelatin set.
- Spread whipped topping evenly over the cake.
- Decorate with red and blue sprinkles if desired. Chill until ready to serve.
Notes
- Use a clear glass dish for a more striking presentation of the colorful layers.
- You can use sugar-free gelatin for a lower-calorie version.
- Let the cake fully cool before adding gelatin to avoid it melting or mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 22g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg