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Delicious Red White and Blue Layered Jello Poke Cake

red white and blue layered jello poke cake - featured image
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A festive and moist poke cake featuring vibrant red strawberry and deep blue blueberry jello layers with a creamy white middle, perfect for summer celebrations.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz)
  • Ingredients called for on cake mix box (usually eggs, oil, water) – room temperature
  • 1 package (3 oz) strawberry jello powder
  • 1 package (3 oz) blueberry jello powder
  • 1 package (3 oz) unflavored gelatin (optional)
  • 1 cup boiling water for each jello package
  • 1 cup cold water for each jello package
  • 1 container (8 oz) whipped topping (e.g., Cool Whip) or fresh whipped cream
  • 1 package (3 oz) vanilla instant pudding mix (optional)
  • 1 cup milk or dairy-free alternative (e.g., almond milk)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. Prepare cake batter by combining white cake mix with eggs, oil, and water as instructed on the box. Mix on medium speed for about 2 minutes until smooth.
  3. Pour batter evenly into prepared pan and spread with a spatula.
  4. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean and cake springs back lightly when pressed.
  5. Cool cake completely on a wire rack for at least one hour.
  6. Dissolve each jello powder (strawberry and blueberry) in 1 cup boiling water, stir until dissolved, then add 1 cup cold water. Set aside to cool slightly but not set.
  7. Using a toothpick or skewer, poke holes about 1 inch apart all over the cake, going deep but not through the bottom.
  8. Spoon strawberry jello evenly over one half of the cake holes, then spoon blueberry jello over the other half.
  9. Refrigerate cake for at least 3 hours to let jello set inside the holes.
  10. If using pudding, whisk vanilla instant pudding mix with 1 cup cold milk until thickened (about 2 minutes), then fold in half the whipped topping gently.
  11. Spread the creamy middle layer evenly over the chilled cake.
  12. Top with the remaining whipped topping, spreading evenly and creating soft peaks with a spatula.
  13. Refrigerate for another hour before serving.

Notes

Cool the cake completely before pouring jello to prevent melting. Poke holes evenly about 1 inch apart for best jello absorption. Refrigerate long enough for jello layers to set fully. For firmer jello layers, dissolve unflavored gelatin into jello mixture before pouring. Use room temperature ingredients for a tender crumb. Line pan with parchment paper for easier cleanup and neat slices.

Nutrition

Keywords: poke cake, jello poke cake, red white and blue dessert, patriotic dessert, summer cake, Fourth of July dessert, easy poke cake

Find it online: https://coracooks.com/delicious-red-white-and-blue-layered-jello-poke-cake-recipe-easy-step-by-step-guide/