Red White and Blue Poke Cake
Servings: 20 Servings
Ingredients
For the Cake:
- 14.25 ounce box white cake mix
- ¾ cup water
- ½ cup vegetable oil
- 4 large egg whites
For the Gelatin:
- 3 ounces strawberry gelatin or cherry gelatin (1 box)
- 3 ounces berry blue gelatin (1 box)
- 2 cups boiling water divided
- 1 cup cold water divided
For the Topping:
- 8 ounces block-style cream cheese softened
- 8 ounces tub whipped topping (like Cool Whip) thawed
- 1 cup powdered sugar
- Red, white, and blue sprinkles
Instructions
To Make the Cake:
- Bake the cake in a 9x13-inch pan according to the package directions. Let the cake cool for 20 minutes.14.25 ounce box white cake mix, ¾ cup water, ½ cup vegetable oil, 4 large egg whites
- Poke holes all over the cooled cake using the handle of a wooden spoon. Space them about 1 inch apart.
To Make the Gelatin:
- In one bowl, mix the red gelatin with 1 cup boiling water, then stir in ½ cup cold water until dissolved.3 ounces strawberry gelatin
- In a second bowl, repeat the process with the blue gelatin.3 ounces berry blue gelatin
- Carefully pour the gelatin over the cake, alternating red and blue in different areas.
- Chill the cake for at least 2 hours or until the gelatin is set.
To Make the Topping:
- In a large bowl, beat the cream cheese until smooth. Add the whipped topping and powdered sugar and mix until combined.8 ounces block-style cream cheese, 1 cup powdered sugar, 8 ounces tub whipped topping
- Spread the topping evenly over the chilled cake. Add sprinkles just before serving.Red, white, and blue sprinkles
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake. Actual calories will vary.
- The ingredients listed under “For the Cake” are what came on the box I used. Your brand might be a little different, so just follow whatever’s on your box.
- I used egg whites instead of whole eggs to keep the cake as white as possible and cut down on any yellow tint. If you’d rather use whole eggs, that’s fine too. Just know your cake might turn out more yellow than white.
- Try not to let the different colors of gelatin overlap when you're pouring it onto the cake. It will turn purple where the overlap occurs, which is fine. You just want to be careful while pouring to keep the cake red, white, and blue.
- Store leftovers in the fridge for up to 4 days. I don't recommend freezing this cake.
Nutrition Facts
Red White and Blue Poke Cake
Serving Size
1 slice
Amount per Serving
Calories
247
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
12
mg
4
%
Sodium
236
mg
10
%
Potassium
49
mg
1
%
Carbohydrates
33
g
11
%
Fiber
0.2
g
1
%
Sugar
25
g
28
%
Protein
3
g
6
%
Vitamin A
161
IU
3
%
Calcium
65
mg
7
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
