Go Back
A slice of 4th of July poke cake on a white ceramic plate with colorful sprinkles and a wooden spoon nearby.

4th of July poke cake

Celebrate Independence Day with our delicious 4th of July poke cake! 🎆🎂 This festive dessert is a showstopper for your summer gatherings!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling 2 hours
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 box white cake mix Plus box ingredients (1 cup water, ½ cup oil, 3 eggs)
  • 1 3 oz package red jello For that vibrant red layer
  • 1 3 oz package blue jello For the beautiful blue layer
Jello Preparation
  • 2 cups boiling water Divided for jello preparation
  • 1 cup cold water Divided for jello preparation
Topping
  • 1 8 oz tub whipped topping Thawed for frosting
  • ¼ cup powdered sugar To sweeten the whipped topping
  • to taste sprinkles To add some festive flair

Equipment

  • 1 Baking pan 9x13 inch
  • 1 Mixing bowl For mixing the whipped topping and powdered sugar
  • 1 Wooden spoon For poking holes in the cake

Method
 

Baking the Cake
  1. Bake the cake according to the package directions. Let it cool for at least 30 minutes.
Poking Holes
  1. Use the handle end of a wooden spoon to poke holes about ½–¾ down into the cake.
Preparing Jello
  1. Dissolve the red jello in 1 cup of boiling water. Stir in ½ cup of cold water.
  2. Dissolve the blue jello in 1 cup of boiling water. Stir in ½ cup of cold water.
Pouring Jello
  1. Carefully pour the red and blue jello into alternating holes in the cake. Avoid mixing them!
Chilling the Cake
  1. Cover the cake and refrigerate for at least 2 hours to let the jello set.
Preparing Topping
  1. In a medium bowl, whisk together the whipped topping and powdered sugar until smooth.
Finishing the Cake
  1. Spread the whipped topping over the cake and add sprinkles for a festive touch!

Notes

Nutrition Facts Per Serving
Calories 250
Fat 10g
Protein 2g
Carbs 38g