Ultimate Jello Poke Cake Recipe

Every Fourth of July, my family eagerly anticipates the arrival of this vibrant, cool dessert on the picnic table. The combination of fluffy white cake and fruity gelatin creates a refreshing treat that captures the spirit of summer celebrations.

This Jello Poke Cake is incredibly simple to prepare, yet it always looks impressive with its colorful red and blue stripes. It has become my favorite way to bring a festive touch to backyard barbecues without spending hours in the kitchen.

Why This Jello Poke Cake is a Summer Staple

The texture of this cake is unmatched, as the gelatin seeps into every crumb to keep it moist and tender for days. You can easily customize the flavors to match any holiday or occasion by simply swapping out the gelatin colors.

I appreciate how this recipe starts with a boxed mix, saving time while still delivering a homemade taste. It is the ultimate crowd-pleaser that appeals to both kids and adults alike during warm weather gatherings.

Preparing this dish ahead of time actually improves the flavor, making it a stress-free option for busy hosting days. The cool whipped topping provides a light, creamy finish that balances the sweetness of the fruit-infused cake.

If you enjoyed this festive treat, I highly recommend trying my Zesty Orange Cranberry Chocolate Chip Cookies Recipe for another fruit-forward dessert. The Savory Orange Creamsicle Cookies Recipe is also a wonderful addition to any summer dessert spread.

Everything You Need for Perfect Jello Poke Cake

Here are the simple ingredients required to make this patriotic dessert:

• White Cake Mix: The neutral base allows the bright colors and fruit flavors to shine through beautifully without overpowering the palate.
• Boiling Water: This is essential for completely dissolving the gelatin powder before you mix it with the cold water.
• Berry Blue Jell-O: Provides the vibrant blue color and a tart berry flavor that contrasts nicely with the sweet cake.
• Cold Water: Helps cool down the gelatin mixture slightly before you pour it over the baked cake to prevent sogginess.
• Strawberry Jell-O: Adds the classic red hue and sweet strawberry taste to the dessert, creating the festive stripes.
• Fresh Blueberries: These add a pop of freshness and natural color to the finished topping.
• Whipped Topping: A tub of thawed topping creates a stable, fluffy frosting layer that holds up well in heat.
• Fresh Strawberries: I slice these to decorate the top for a beautiful presentation that hints at the flavors inside.

My Method for Jello Poke Cake

Let’s get baking with these easy steps:

1. Begin by baking the white cake in a 9×13 inch pan according to the package directions. Once it comes out of the oven, let it cool completely on a wire rack. This step is crucial because if the cake is too hot when you add the gelatin, it can become mushy rather than moist.
2. Take a wooden skewer or the handle of a wooden spoon and poke holes all over the surface of the cooled cake. I space them about an inch apart and push down about halfway through the height of the cake. These channels will guide the Jello Poke Cake filling deep into the crumb for maximum flavor distribution.
3. In a small bowl, whisk the strawberry gelatin powder with half a cup of boiling water until fully dissolved, then stir in half a cup of cold water. Carefully spoon this red mixture over the cake, aiming for the holes you created. I like to drizzle it in random patches or stripes, leaving plenty of plain white cake visible for the next color.
4. Repeat the mixing process with the berry blue gelatin, using half a cup of boiling water followed by half a cup of cold water. Spoon the blue liquid over the remaining white sections of the cake and fill in any empty holes. You should end up with a colorful patchwork of red and blue soaking into the white sponge.
5. Cover the pan with plastic wrap and place it in the refrigerator to chill. I recommend letting it set for at least one hour, though leaving it longer allows the gelatin to firm up properly within the cake texture. This waiting period ensures clean, distinct stripes when you eventually slice into it.
6. Just before you are ready to serve, spread the thawed whipped topping evenly over the entire surface of the cake. Arrange your fresh strawberries and blueberries on top in a decorative pattern, such as a flag design or a random berry scatter. Slice into squares and enjoy the cool, fruity flavors immediately.

My Best Tips for Perfect Jello Poke Cake

Make sure you poke the holes while the cake is still slightly warm to help the liquid absorb more effectively. I use a wooden skewer or the handle of a wooden spoon to create openings that are large enough for the Jello Poke Cake filling.

Be careful not to pour the gelatin mixture all the way to the edges of the pan to prevent it from pooling at the bottom. This ensures that your Jello Poke Cake maintains a sturdy structure when you slice it for serving.

Allow the cake to chill in the refrigerator for at least four hours, or preferably overnight, to let the flavors meld completely. A fully set cake slices much cleaner and tastes significantly more refreshing on a hot day.

How to Serve This Jello Poke Cake

I always keep this dessert refrigerated until the very last moment to ensure the whipped topping remains firm and fresh. Slicing the Jello Poke Cake into neat squares reveals the beautiful red, white, and blue pattern inside.

You can serve each piece with an extra dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. A garnish of fresh mint leaves adds a lovely pop of color against the bright berries.

Join me on Pinterest for more easy dessert ideas and seasonal inspiration.

Jello Poke Cake

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• Author: Amelia Bryan
• Total Time: 1 hr 35 min
• Yield: 12 servings
• Diet: Vegetarian

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Description

A festive and refreshing poke cake featuring white cake infused with strawberry and berry blue gelatin, topped with whipped cream and fresh berries.

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Ingredients

• 1 box white cake mix
• 1 cup boiling water, divided
• 1 (3 oz) box berry blue Jello
• 1 cup cold water, divided
• 1 (3 oz) box strawberry Jello
• 2 cups fresh blueberries
• 8 oz whipped topping, thawed
• 2 cups fresh strawberries, sliced

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Instructions

1. Bake the white cake in a 9×13 inch pan according to the package directions. Once it comes out of the oven, let it cool completely on a wire rack. This step is crucial because if the cake is too hot when you add the gelatin, it can become mushy rather than moist.
2. Take a wooden skewer or the handle of a wooden spoon and poke holes all over the surface of the cooled cake. I space them about an inch apart and push down about halfway through the height of the cake. These channels will guide the Jello Poke Cake filling deep into the crumb for maximum flavor distribution.
3. In a small bowl, whisk the strawberry gelatin powder with half a cup of boiling water until fully dissolved, then stir in half a cup of cold water. Carefully spoon this red mixture over the cake, aiming for the holes you created. I like to drizzle it in random patches or stripes, leaving plenty of plain white cake visible for the next color.
4. Repeat the mixing process with the berry blue gelatin, using half a cup of boiling water followed by half a cup of cold water. Spoon the blue liquid over the remaining white sections of the cake and fill in any empty holes. You should end up with a colorful patchwork of red and blue soaking into the white sponge.
5. Cover the pan with plastic wrap and place it in the refrigerator to chill. I recommend letting it set for at least one hour, though leaving it longer allows the gelatin to firm up properly within the cake texture. This waiting period ensures clean, distinct stripes when you eventually slice into it.
6. Just before you are ready to serve, spread the thawed whipped topping evenly over the entire surface of the cake. Arrange your fresh strawberries and blueberries on top in a decorative pattern, such as a flag design or a random berry scatter. Slice into squares and enjoy the cool, fruity flavors immediately.

Notes

Ensure you do not use too much water for the gelatin; the ratio of 1/2 cup boiling to 1/2 cup cold per box keeps the flavor concentrated and prevents the cake from becoming soggy.

• Prep Time: 35 min
• Chilling Time: 1 hr
• Cook Time: 30 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 245
• Sugar: 30g
• Sodium: 335mg
• Fat: 4g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0.2g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0.5mg

Keywords: Jello Poke Cake, 4th of July cake, patriotic dessert, summer cake recipe