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Refreshing Red White and Blue Jello Poke Cake

Red White and Blue Jello Poke Cake - featured image
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A quick and easy patriotic dessert featuring a moist white cake poked with red and blue jello, topped with whipped cream and fresh berries for a festive and refreshing treat.

Ingredients

Scale
  • 1 (15.25 oz) box white cake mix (recommend Duncan Hines)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large egg whites, room temperature
  • 1 (3 oz) packet cherry or strawberry jello (red layer)
  • 1 (3 oz) packet blueberry or berry blue jello (blue layer)
  • 1 cup boiling water (240 ml) per jello flavor
  • 1/2 cup cold water (120 ml) per jello flavor
  • 8 oz whipped topping (like Cool Whip)
  • Fresh berries (optional, for garnish: strawberries, blueberries, raspberries)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
  2. In a large bowl, combine the white cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 egg whites. Mix with an electric mixer on medium speed for about 2 minutes until smooth.
  3. Pour the batter evenly into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. Remove the cake from the oven and place on a cooling rack. Let cool for about 20 minutes until warm but not hot.
  5. In two separate bowls, dissolve each jello packet in 1 cup boiling water. Stir for about 2 minutes until fully dissolved. Add 1/2 cup cold water to each and stir again. Let cool to room temperature but do not let set.
  6. Using a fork or skewer, poke holes all over the cake about 1 inch apart, deep enough to reach near the bottom but not through the pan.
  7. Pour the red jello carefully over one half of the cake, letting it seep into the holes evenly.
  8. Pour the blue jello over the other half of the cake in the same manner.
  9. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to let the jello set.
  10. Once set, spread the whipped topping evenly over the entire cake and smooth with a spatula.
  11. Garnish with fresh berries if desired. Slice and serve chilled.

Notes

Cool the cake before poking holes to prevent jello from melting the cake. Let jello cool to room temperature before pouring to avoid melting the whipped topping. Chill the cake for at least 4 hours or overnight for best results. Use gluten-free cake mix and dairy-free whipped topping for dietary adaptations. Fresh berries add antioxidants and freshness.

Nutrition

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

Find it online: https://tinastirs.com/refreshing-red-white-and-blue-jello-poke-cake-recipe-easy-patriotic-dessert-idea/