4th of July Poke Cake
Ingredients:
– 1 box white cake mix (plus ingredients called for on box)
– 1 (3 oz) package cherry Jell-O
– 1 (3 oz) package blue raspberry Jell-O
– 1 cup boiling water (divided)
– 1 (8 oz) container whipped topping (thawed)
– 1 cup fresh strawberries, sliced
– 1 cup fresh blueberries
Directions:
1. Preheat oven and prepare cake mix according to package instructions. Pour batter into a greased 9×13-inch baking dish and bake as directed.
2. Once cake is fully baked, let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
3. Dissolve cherry Jell-O in 1/2 cup boiling water. Pour the cherry Jell-O evenly over one half of the cake, allowing it to seep into the holes.
4. Dissolve blue raspberry Jell-O in the remaining 1/2 cup boiling water. Pour the blue Jell-O over the other half of the cake.
5. Refrigerate the cake for at least 2 hours or until the Jell-O is fully set.
6. Spread the whipped topping evenly over the chilled cake.
7. Decorate the top of the cake with sliced strawberries and blueberries in a festive, patriotic pattern.
8. Keep refrigerated until ready to serve.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 45 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use room temperature cake to ensure Jell-O absorbs evenly into the holes.
For extra flavor, gently fold a few fresh berries into the whipped topping before spreading.
4th of July Poke Cake
