4th of July Poke Cake
A 4th of July Poke Cake is the perfect Independence Day dessert. It’s so pretty and absolutely delicious.
I have been so obsessed with poke cakes this year. If you aren’t familiar, it’s is usually a basic cake that you poke holes in and pour pudding or Jello into. We’ve made a bunch of them like a Heath Bar Poke Cake and a S’mores Poke Cake.
4th of July Poke Cake
This poke cake is so festive! It’s so full of festive red, white and blue colors.
Plus, we added an extra layer of yum with a sugary, cream cheese mixture underneath the whipped cream.
For this recipe, you will be keeping it simple by using your favorite white cake mix from the box. Then, bake it like you usually would.
After it cools some, poke holes in the cake with the back of a wooden spoon. That is where you’ll squeeze the Jello! It makes such a pretty colored pattern inside of your cake. It’s beautiful when you cut into it.
Like I told you earlier, we’re adding a hidden layer here. It’s a mixture of Jello, cream cheese and powdered sugar.
Use that mixture to “ice” your cake like you normally would.
Then, we put Cool Whip into a piping bag and pipe on top of that layer.
Finally, you’ll add some patriotic color sprinkles and you’re done.
This cake is truly easy to make and looks and tastes great.
Happy 4th of July!
Patriotic Poke Cake
- 2 squeeze bottles
- 2 boxs of white cake mix
- 8 large egg whites
- 1 C Canola Oil
- 2 1/2 C water
- 1 - 3.4 oz box of Cherry Jello
- 1 - 3.4 oz Box of blue raspberry Jello
- 2 C boiling water Divided
- 1/2 C powdered sugar
- 16 oz cream cheese softened and divided
- 16 oz container of cool whip
- Patriotic sprinkles
- Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray and set aside
- Using a standing mixer, combine the cake mix, egg whites, oil, and water.
- Mix together until combined and smooth
- Pour into baking dish and bake for 30-35 minutes or until a toothpick comes out clean
- Allow to cool completely
- Using a wooden spoon, poke holes all over the the cake
- In two small bowls, combine the cherry jello and 1 C boiling water into one bowl and the blue raspberry jello and the other 1 C of boiling water
- Mix until both are combined
- Pour each jello into their own squeeze bottle
- Pour the jello into each hole like shown in the example
- In two bowls, add 8oz cream cheese, 1/4 C cherry jello and 1/4 C powdered sugar into 1 bowl and whisk until combined and smooth
- In the second bowl, whisk until combined the remaining 8oz cream cheese, 1/4 C blue raspberry jello and 1/4 C powdered sugar
- Spoon 1 tbsp of each cream cheese mixture onto the top of the cake and spread evenly
- Scoop the cool whip into the piping bag and pipe all over the cake
- Sprinkle with patriotic sprinkles
- Place in the fridge to harden overnight