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This Red, White, and Blue Poke Cake is the ultimate patriotic dessert for Memorial Day, the Fourth of July, or any summer celebration! A fluffy white cake is infused with vibrant red and blue Jello, then topped with creamy Cool Whip for an easy dessert everyone will love.
For more super fun poke cakes to make for a party, try my Strawberry Jello Poke Cake or Chocolate Poke Cake.
Why you’ll love this 4th of July poke cake recipe!
If you’ve never made a poke cake before, you’re going to love how easy it is. After baking the cake, you poke holes throughout the top (my kids always love helping with this!) and pour Jello over it so the cake absorbs all that fruity goodness.
The colorful streaks inside make every slice look festive and fun, while the Cool Whip topping keeps everything light and creamy.
- Perfect for Patriotic Holidays: The red, white, and blue colors make this cake ideal for summer celebrations.
- Easy to Make: Boxed cake mix and Jello keep this recipe simple and stress-free.
- Super Moist and Flavorful: The Jello soaks into the cake for extra flavor and moisture.
- Fun and Festive: It always steals the show at cookouts, potlucks, and holiday parties. It’s a great Memorial Day weekend recipe!
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- White boxed cake mix – You’ll also need eggs, vegetable oil, or anything else required to make the cake.
- Red Jello – You can use strawberry, cherry, or raspberry.
- Blue Jello – Creates the bright blue streaks throughout the cake.
- Boiling water – To dissolve the Jello.
- Cool Whip – While homemade whipped cream made with heavy whipping cream can be used instead, whipped topping will last longer and stand up better on a hot summer day!
How to Make Red, White, and Blue Poke Cake
- Make the Cake: Prepare the cake according to the package directions. Let the cake cool completely, then prepare the Jello in two separate bowls.
- Poke Holes in the Cake: Use the end of a wooden spoon to poke holes all over the cake.
- Fill the Cake: Carefully pour the red and blue Jello mixtures into different holes throughout the cake, alternating colors as you go.
- Chill: Cover the cake and refrigerate for at least 4 hours or until fully chilled and set. Spread Cool Whip evenly over the top of the cake and decorate with patriotic sprinkles, strawberries, or blueberries if desired.
How to Store
This 4th of July poke cake should be stored in the fridge, and covered until you are ready to serve it. Leftovers will last 4 to 5 days when refrigerated.
Frequently Asked Questions
A poke cake is a cake with holes poked throughout after baking so fillings like pudding or Jello can soak into the cake.
Yes. The Jello filling and whipped topping need to stay chilled.
The handle of a wooden spoon works perfectly, but a straw or skewer also works.
Absolutely! It’s actually better after chilling overnight.
More Poke Cake Recipes
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Red, White, and Blue Poke Cake
Ingredients
- 1 18oz box white cake mix plus ingredients to make the cake
- 1 3.5oz box of red Jell-O
- 1 3.5oz box of blue Jell-O
- 2 cups water boiling
- 1 tub of Cool Whip thawed
Instructions
- Prepare the cake following the instructions on the box. Cool completely. Using the end of a wooden spoon, poke holes in the cake every inch or so.
- Add the Jell-O mixes to separate bowls. Pour one cup of boiling water into each bowl and stir to dissolve. Let cool to room temperature and pour the different colored liquid into the holes in the cake making sure not to mix them.
- Cover the cake and refrigerate it for at least 4 hours.
- Spread Cool Whip over the cake and decorate with sprinkles.
Notes
- Let the cake cool completely: Warm cake can cause the Jello to spread too much.
- Don’t overfill the holes: Pour slowly to keep the colors from mixing together.
- Chill long enough: The cake needs several hours in the fridge for the Jello to fully set.
This is a very cool cake to make on these very hot days & it gets you out of the kitchen quickly! Let’s eat some cake!!
We’re so glad you enjoyed it!
Can you bake this in a 15″x10″ pan?