Patriotic Poke Cake
Celebrate Independence Day with this delicious Fourth of July poke cake recipe that's perfect for any party!
Servings: 8 Servings
Calories: 359kcal
Equipment
- 9x13 cake pan
- large bowls
- bamboo skewer or wooden spoon
- Rubber Spatula
Ingredients
For the cake
- 15.25 ounces white cake mix
- ½ cup vegetable oil
- 3 egg whites
- 1 cup water
For the filling and topping
- 3.3 ounces blue gelatin mix
- 3.3 ounces red gelatin mix
- 2 cups boiling water divided
- 8 ounces frozen whipped topping thawed
- Red white and blue sprinkles
Instructions
- Mix the cake as directed and pour into a 9x13 baking dish prepared with nonstick cooking spray. Bake according to the package directions. Cool the cake completely on a wire rack.
- Using a bamboo skewer, poke random holes all over the cake.
- In a small bowl, carefully mix the blue gelatin with 1 cup of boiling water until completely dissolved.
- In a different small bowl, carefully mix the red gelatin with 1 cup of boiling water until completely dissolved.
- Using a dropper or small spoon, fill the poked holes in the cake with the colored gelatin, alternating the colors.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
- Prior to serving, spread the whipped topping over the cake and then decorate with sprinkles.
Notes
This cake needs to be stored in the fridge.
If you want to make this cake ahead, I recommend not topping it with the Cool Whip until you are close to serving it.
Nutrition
Serving: 1Serving | Calories: 359kcal | Carbohydrates: 72g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 524mg | Potassium: 82mg | Fiber: 1g | Sugar: 50g | Vitamin A: 21IU | Calcium: 141mg | Iron: 1mg