Print

Flavorful Red White and Blue Poke Cake

red white and blue poke cake - featured image
Print Recipe

A moist and colorful patriotic poke cake bursting with strawberry and blueberry flavors, layered with creamy vanilla pudding and topped with whipped cream. Perfect for summer celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz)
  • Ingredients called for on the cake mix box (usually 1 cup water, 1/3 cup vegetable oil, and 3 large eggs)
  • 1 package (3 oz) strawberry-flavored gelatin (Jell-O works well)
  • 1 cup boiling water
  • 1 cup cold water
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups cold milk (whole or 2%)
  • 1 tub (8 oz) whipped topping (cool whip or homemade whipped cream)
  • 1 cup fresh blueberries (washed and dried)
  • 1 cup fresh strawberries (hulled and sliced)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray.
  2. In a large bowl, mix the white cake mix with the ingredients called for on the box (1 cup water, 1/3 cup vegetable oil, and 3 large eggs). Beat for about 2 minutes on medium speed until smooth.
  3. Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for about 10 minutes.
  4. Using a wooden spoon handle, skewer, or fork, poke holes all over the cake roughly 1-2 inches apart, deep enough to reach the bottom but not so big that the cake breaks apart.
  5. In a heatproof bowl, dissolve the strawberry gelatin powder in 1 cup boiling water. Stir until completely dissolved. Add 1 cup cold water and mix well. Let it cool slightly—warm but not set.
  6. Slowly pour the gelatin over the poked cake, making sure it seeps into the holes. Refrigerate for at least 30 minutes to set.
  7. In a separate bowl, whisk together the instant vanilla pudding mix and 2 cups cold milk. Beat for about 2 minutes until thickened.
  8. Spread the pudding evenly over the chilled cake and return it to the refrigerator for another 30 minutes.
  9. Spread the whipped topping evenly over the pudding layer. Arrange the fresh blueberries and sliced strawberries on top in stripes or a pattern that mimics the American flag.
  10. Let the assembled poke cake chill in the fridge for at least 2 hours, or overnight if possible, before serving cold.

Notes

Let the cake cool to warm (not hot) before pouring gelatin to avoid melting it and affecting setting. Be gentle when spreading pudding and whipped topping to keep berry pattern intact. Fresh berries should be patted dry to avoid watery topping. Chilling times are essential for texture and flavor melding. For gluten-free or dairy-free versions, substitute cake mix, milk, gelatin, and whipped topping accordingly.

Nutrition

Keywords: poke cake, patriotic dessert, red white and blue cake, strawberry gelatin cake, vanilla pudding cake, easy summer dessert, Fourth of July dessert

Find it online: https://tastytuck.com/flavorful-red-white-and-blue-poke-cake-recipe-for-easy-patriotic-desserts/