Description
Celebrate in style with this Red, White, and Blue Jello Poke Cake! A vibrant dessert perfect for patriotic holidays like Memorial Day and the 4th of July, featuring moist vanilla cake soaked with strawberry and blueberry gelatin. Topped with fluffy whipped cream, it’s a showstopper that’s as delicious as it is colorful.
Ingredients
For the Cake:
1 box vanilla cake mix
3 eggs
1/2 cup unsalted butter, softened
1 cup whole milk
1 tablespoon vanilla extract
For the Gelatin Layers:
1 box strawberry gelatin (3 oz)
1 box blueberry gelatin (3 oz)
1 cup boiling water
1 cup cold water
For the Topping:
1 tub whipped topping (8 oz), thawed
Instructions
-
Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a bowl, mix the cake mix, eggs, softened butter, milk, and vanilla extract until combined. Pour the batter into the prepared dish and bake according to package instructions (about 25-30 minutes). Cool completely. -
Prepare the Gelatin Layers:
Dissolve each gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water into each gelatin mixture. -
Assemble the Cake:
Once cooled, poke holes in the cake using a wooden spoon handle. Pour the strawberry gelatin over one half and blueberry gelatin over the other half. Refrigerate for at least 3 hours. -
Add the Topping:
Spread whipped topping over the entire cake. Chill for another 30 minutes before serving.
Notes
Ensure the cake is completely cooled before adding gelatin to prevent seepage.
Use sugar-free gelatin if desired for a lighter option.
The cake can be made the day before and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
