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Red, White, & Blue Poke Cake Recipe (Perfect for Summer Celebrations!)

Red, White, & Blue Poke Cake

As summer approaches, I can’t help but feel nostalgic about all those backyard barbecues and family gatherings. There’s something magical about a dessert that brings everyone together, and this Red, White, & Blue Poke Cake is just that! It’s not only vibrant and festive, but it’s also incredibly easy to whip up—perfect for those last-minute celebrations.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box white cake mix The base of our cake, making it super easy.
  • 3 large eggs These add richness and moisture.
  • 1 cup water Essential for mixing the cake batter.
  • 1/3 cup vegetable oil Helps keep the cake tender and moist.
  • 1 can sweetened condensed milk This is what makes our cake oh-so-decadent.
  • 1 cup strawberry Jell-O For that sweet, fruity layer.
  • 1 cup boiling water Needed for dissolving the Jell-O.
  • 1 cup cold water To help set the Jell-O.
  • 1 cup blueberry Jell-O Adds a beautiful contrast and flavor.
  • 1 container whipped topping For a light and fluffy frosting.
For Garnish
  • fresh strawberries, sliced Perfect for garnishing.
  • fresh blueberries The finishing touch to your cake.
  • patriotic sprinkles Optional: because who doesn’t love a little sparkle?

Equipment

  • Mixing Bowl
  • Baking Dish
  • Wooden Spoon or Skewer
  • Refrigerator

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, eggs, water, and vegetable oil. Mix until well combined and smooth. Pour the batter into a greased 9x13 inch baking dish. Bake according to package instructions or until a toothpick inserted into the center comes out clean (about 30-35 minutes). Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  2. Step 2: Once the cake is completely cool, use the end of a wooden spoon or a skewer to poke holes all over the top of the cake.
  3. Step 3: For the strawberry layer, dissolve the strawberry Jell-O in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water. Carefully pour the mixture over the holes in the cake, making sure it seeps in. Refrigerate the cake for about 30 minutes to set. For the blueberry layer, dissolve the blueberry Jell-O in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water. Carefully pour this mixture over the cake, focusing on the holes. Refrigerate for another 30 minutes.
  4. Step 4: Once the Jell-O is set, spread the whipped topping evenly over the top of the cake.
  5. Step 5: Decorate the top with sliced strawberries, fresh blueberries, and optional patriotic sprinkles for a festive touch.
  6. Step 6: Slice and serve chilled. Enjoy your Red, White, & Blue Poke Cake for a delightful summer treat!

Notes

Store any leftovers in an airtight container in the refrigerator. This cake is best enjoyed within 3-4 days, but I doubt it will last that long with how delicious it is!