Best Red White Blue Poke Cake Recipes

RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE

Red, White and Blue Fourth of July Poke Cake image

Our Fourth of July cake screams red, white and wow! This tasty red white and blue poke cake can be made ahead of time and is perfectly on-theme for any Fourth of July festivity. The combination of fruity-infused delight and creamy white chocolate pudding mixture is so good, you'll want to lick the spoon. Complete this star-studded, Fourth of July poke cake with freshly sliced, beautiful strawberries and blueberries. With a cake that looks this good, the fireworks will not be the only thing on display!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h25m

Yield 16

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 box (3 oz) Jell-O™ strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (3.3 oz) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
1/2 cup cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 24 g, TransFat 0 g

RED, WHITE & BLUE POKE CAKE

Red, White & Blue Poke Cake image

Make and share this Red, White & Blue Poke Cake recipe from Food.com.

Provided by Food.com

Time 4h15m

Yield 12-18 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 ounce) box white cake mix
1 (3 ounce) package cherry gelatin
1 (3 ounce) package blue raspberry gelatin
1 1/2 cups boiling water, divided
1 cup ice water, divided
2 cups heavy cream
1 tablespoon sour cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup red white and blue candy sprinkles

Steps:

Prepare the white cake as per the package instructions in a 9x13 pan. Allow to cool for 10 minutes and then poke all over with a chopstick. Set aside.
Combine each package of gelatin in a separate bowl with ¾ cup of boiling water. Stir until completely dissolved and then add ½ cup ice water. Use a measuring cup to carefully pour each mixture into alternating straight lines across the cake. Pour the lines slowly, allowing the cake to absorb the mixture completely. Chill for at least 4 hours.
In a cold bowl, using a hand mixer on medium speed, beat the heavy cream, sour cream, confectioners sugar and vanilla extract until medium peaks. Spread the whipped cream evenly over the cake. Top with sprinkles. Cut and serve immediately.
TIP: The sour cream stabilizes the whipped cream to stay whipped for longer.

Nutrition Facts : Calories 350.5, Fat 19.6, SaturatedFat 10, Cholesterol 54.9, Sodium 315.7, Carbohydrate 35.9, Fiber 0.4, Sugar 24.8, Protein 8.8