Description

Celebrate Independence Day with a show-stopping 4th of July Poke Cake! This vibrant, patriotic dessert features a moist white cake infused with red and blue gelatin, topped with creamy whipped topping and festive sprinkles. It’s a fun, easy, crowd-pleasing treat perfect for barbecues, picnics, or any summer gathering.

Ingredients

4th of July Poke Cake uses pantry staples and a few festive touches to create a colorful, delicious dessert. Here’s what you need and why each one matters:

White Cake Mix (1 box, 15.25 ounces, plus ingredients listed on box—typically eggs, oil, water): Provides a neutral base that showcases the red and blue gelatin colors.
Strawberry or Cherry Gelatin (1 small box, 3 ounces, red): Adds red color and fruity flavor to half the cake.
Berry Blue Gelatin (1 small box, 3 ounces, blue): Adds blue color and berry flavor to the other half.
Boiling Water (2 cups, 1 cup per gelatin flavor): Dissolves the gelatin for pouring into the cake.
Cold Water (1 cup, 1/2 cup per gelatin flavor): Sets the gelatin to the right consistency.
Whipped Topping (1 tub, 8 ounces, thawed, like Cool Whip): Creates a creamy, white layer that completes the patriotic theme.
Red, White, and Blue Sprinkles (2-3 tablespoons): Adds festive crunch and decoration.
Fresh Strawberries and Blueberries (optional, 1 cup each): Enhances the patriotic look and adds fresh flavor.

Substitutions and Variations

Cake Mix: Use vanilla or yellow cake mix if white isn’t available, but white shows colors best. For homemade, use a basic white cake recipe.
Gelatin: Swap for other red or blue flavors (e.g., raspberry for red, grape for blue), but avoid sugar-free gelatin as it may not set as well.
Whipped Topping: Replace with homemade whipped cream (whip 1-1/2 cups heavy cream with 1/4 cup powdered sugar) or cream cheese frosting for a richer topping.
Decorations: Use patriotic candies (like M&Ms), star-shaped sprinkles, or piped frosting instead of berries and sprinkles.
Gluten-Free: Use a gluten-free white cake mix and ensure gelatin is gluten-free.

Pro Tip: Choose a high-quality white cake mix for a fluffy texture, and ensure gelatin is fully dissolved for even color distribution.

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Instructions

Bake the Cake:
- Preheat oven to 350°F (175°C). Grease a 13×9-inch baking pan.
- Prepare 1 box (15.25 ounces) white cake mix according to package instructions (typically mixing with eggs, oil, and water). Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes.
- Tip: Don’t overbake to keep the cake moist for absorbing gelatin.
Poke the Cake:
- Using the handle of a wooden spoon or a large straw, poke holes all over the cake, about 1 inch apart, going about 3/4 of the way through the cake.
- Tip: Space holes evenly to ensure gelatin soaks in uniformly.
Prepare the Gelatin:
- In separate bowls, dissolve 1 box (3 ounces) red gelatin (strawberry or cherry) in 1 cup boiling water, and 1 box (3 ounces) blue gelatin (berry blue) in 1 cup boiling water. Stir each until fully dissolved, about 2 minutes.
- Add 1/2 cup cold water to each gelatin mixture and stir.
- Tip: Let gelatin cool slightly (5 minutes) to avoid melting the cake, but don’t let it set.
Add Gelatin to Cake:
- Carefully pour or spoon the red gelatin over one half of the cake, filling the holes. Pour the blue gelatin over the other half. For a striped effect, alternate red and blue in rows, or drizzle randomly for a tie-dye look.
- Tip: Use a spoon to control pouring and avoid mixing colors in the holes.
Chill the Cake:
- Cover the cake and refrigerate for at least 4 hours, or overnight, to let the gelatin set and the cake absorb the flavors.
- Tip: Ensure the cake is level in the fridge for even gelatin distribution.
Top the Cake:
- Spread 1 tub (8 ounces) thawed whipped topping evenly over the chilled cake.
- Decorate with 2-3 tablespoons red, white, and blue sprinkles and, if desired, 1 cup each fresh strawberries (sliced) and blueberries arranged in a flag pattern or scattered.
- Tip: Add toppings just before serving to keep sprinkles crisp and berries fresh.
Serve:
- Slice into squares (makes 12-16 servings) and serve chilled.
- Tip: Use a sharp knife dipped in warm water for clean cuts.

Cooking Tips:

Cool Cake Slightly: Poke holes while the cake is warm but not hot to help gelatin absorb better.
Avoid Over-Soaking: Don’t pour too much gelatin; any excess can be discarded or saved for a snack.
Chill Thoroughly: Longer chilling (6-8 hours) enhances flavor and ensures clean slices.