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Red, White and Blue Fourth of July Poke Cake
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Prep Time:
30 minutes
Total Time:
4 hours 25 minutes
Red, white, and blue poke cake bursting with fruity flavors, creamy white chocolate pudding, topped with fresh strawberries and blueberries. Perfect for Fourth of July celebrations! Sparkle with every bite.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 box (4-serving size) 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Follow the instructions on the cake mix box for a 13x9-inch pan. Allow the cake to cool in the pan on a cooling rack for 20 minutes.
  • Using a fork, gently poke holes almost to the bottom of the warm cake about every 1/2 inch. In a medium bowl, mix gelatin with boiling water until dissolved. Stir in cold water. Slowly pour the mixture evenly over the cake. Cover loosely and refrigerate for at least 3 hours, but no more than 12 hours before serving.
  • In a large bowl, whisk together the pudding mix and milk until smooth. Add the whipped topping and gently fold it in. Spoon the mixture over the cake and spread evenly. Decorate with strawberries and blueberries to resemble a flag. Refrigerate covered loosely before serving.

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