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Patriotic Poke Cake

This 4th of July Poke Cake is made with white cake, red and blue Jello, whipped cream cheese frosting, and fresh berries.
Prep Time15 minutes
Cook Time30 minutes
Chill Time2 hours
Total Time2 hours 45 minutes
Servings: 12 slices
Calories: 180kcal
Author: Lucy Brewer

Ingredients

The ingredients listed for the cake below are based on a Duncan Hines Classic White Cake Mix. Use the ingredients called for on your cake mix box and add one box of instant vanilla pudding mix.

For the cake:

  • 1 15.25-ounce box Duncan Hines Classic White cake mix
  • 1 cup water
  • ½ cup neutral oil
  • 3 large egg whites
  • 1 3.4-ounce box instant vanilla pudding (not prepared, just powder mix)

For the Jell-O:

  • 1 3-ounce box blue Jello mix (any blue flavor)
  • 1 3-ounce box red Jello mix (any red flavor)
  • 4 cups water, divided

Icing:

  • 1 8-ounce tub Cool Whip, thawed
  • 8 ounces cream cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon imitation vanilla (so there's no color)
  • 2 tablespoons red, white, and blue sprinkles
  • 2 cups fresh mixed berries (I used strawberries, blueberries, and raspberries.)

Instructions

  • Prepare your dish. Spray a 9x13 casserole dish with nonstick spray and preheat your oven according to the package instructions on the cake box.

Cake

  • In a large bowl, with a hand or stand mixer, combine 1 15.25-ounce box Duncan Hines Classic White cake mix, 1 cup water, ½ cup neutral oil, 3 large egg whites, and 1 3.4-ounce box instant vanilla pudding (not prepared, just powder mix).
    A glass bowl containing eggs, flour, and liquid ingredients on a white marble surface, ready to be mixed.
  • Transfer the mixture to the prepared dish and bake according to the package directions.
  • Once baked, allow the cake to cool completely before covering and placing it in the refrigerator to chill for at least one hour. You want the cake to be chilled throughout.
  • Once chilled, use the handle of a wooden spoon (or something of similar size) to poke holes in the cake 1-inch apart and ¾ of the way to the bottom of the cake. Do not poke all the way through to the bottom of the cake.
    A rectangular baked cake in a white dish is being poked with holes using the end of a wooden spoon.

Jell-O

  • Mix the Jell-O with water according to the package directions. Use a tablespoon to pour the Jell-O in the holes. Alternate between colors, one color per hole. You may not need all of the Jell-O.
    Two small white bowls, one filled with red liquid and the other with blue liquid, placed on a light marble surface.
  • Place the cake back into the refrigerator and chill again for at least 1 hour.
    A rectangular cake in a white baking dish features evenly spaced red and green dots on top, photographed from above on a white surface.

Icing

  • Using a hand or stand mixer, mix 8 ounces cream cheese until smooth and creamy with no lumps. Add 2 tablespoons powdered sugar, and 1 teaspoon imitation vanilla (so there's no color) and mix well.
    A glass bowl filled with whipped cream cheese and whipped topping on a white marble surface.
  • Mix in 1 8-ounce tub Cool Whip, thawed and blend until the icing is smooth and well-mixed.
  • Ice the top of the cooled cake evenly and arrange 2 cups fresh mixed berries (I used strawberries, blueberries, and raspberries.)over the top of the cake. Sprinkle with 2 tablespoons red, white, and blue sprinkles. Refrigerate the cake until ready to serve. Serve chilled or at room temperature.
    A rectangular cake topped with a layer of white frosting and decorated with strawberries, blueberries, and raspberries on a white surface.
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