Go Back
A 4th of July Poke Cake is the perfect Independence Day dessert. It's so pretty and absolutely delicious.
Print Recipe
No ratings yet

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