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Flavorful Layered Red White and Blue Jello Poke Cake Recipe Made Easy

red white and blue jello poke cake - featured image
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A quick and festive layered red, white, and blue Jello poke cake topped with fluffy Cool Whip, perfect for patriotic holidays and last-minute celebrations.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz)
  • Ingredients listed on the cake box (usually eggs, oil, and water)
  • 1 small box strawberry Jello (3 oz)
  • 1 small box blue raspberry Jello (3 oz)
  • 2 cups boiling water (divided)
  • 2 cups cold water (divided)
  • 1 tub (8 oz) Cool Whip or whipped topping
  • Fresh strawberries and blueberries for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare the white cake mix according to the package instructions, usually combining cake mix, eggs, oil, and water. Pour the batter evenly into a greased 9×13 inch pan.
  2. Bake the cake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan on a wire rack.
  3. Once cooled, poke holes all over the cake using a fork or skewer about 1-inch apart.
  4. Prepare the strawberry Jello mixture by dissolving 1 box of strawberry Jello in 1 cup boiling water, stirring until completely dissolved. Add 1 cup cold water and mix well.
  5. Pour the strawberry Jello evenly over half of the cake, filling the holes and covering the surface. Refrigerate for about 15 minutes to let it set slightly.
  6. Prepare the blue raspberry Jello the same way: dissolve 1 box in 1 cup boiling water, stir, and add 1 cup cold water.
  7. Pour the blue raspberry Jello over the remaining half of the cake and refrigerate the entire cake for at least 2 hours or until the Jello layers are fully set.
  8. Spread the Cool Whip evenly over the top of the set Jello layers, smoothing it out with a spatula. Decorate with fresh strawberries and blueberries if desired.
  9. Chill the cake for another 30 minutes before slicing and serving.

Notes

Cool the cake completely before poking holes to prevent Jello from melting. Poke holes about 1 inch apart for best Jello absorption. Chill the cake thoroughly to set Jello layers before adding Cool Whip. Use a serrated knife dipped in warm water for clean slices. For dairy-free, substitute Cool Whip with coconut whipped cream. For gluten-free, use a gluten-free white cake mix.

Nutrition

Keywords: Jello poke cake, layered cake, patriotic dessert, red white and blue cake, Cool Whip cake, easy dessert, holiday dessert, Fourth of July dessert

Find it online: https://magnetmeal.com/flavorful-layered-red-white-and-blue-jello-poke-cake-recipe-made-easy/