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A 4th of July Poke Cake is the perfect Independence Day dessert. It's so pretty and absolutely delicious.
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Patriotic Poke Cake

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Author: Jill

Equipment

  • 2 squeeze bottles

Ingredients

Ingredients

  • 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

Instructions

Directions

  • 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