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4th of July Poke Cake

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cake: 1 box white cake mix (15.25 oz), plus ingredients listed on the box (usually egg whites, oil, and water)
  • 1 teaspoon vanilla extract (optional, for extra flavor)
  • Gelatin Layers: 1 box red gelatin (3 oz, strawberry or cherry)
  • 1 box blue gelatin (3 oz, blue raspberry)
  • 2 cups boiling water (1 cup per flavor)
  • 2 cups cold water (1 cup per flavor)
  • Topping: 1 box instant vanilla pudding mix (3.4 oz)
  • 1 1/2 cups cold milk
  • 1 container whipped topping (8 oz), thawed
  • 1 teaspoon vanilla extract or almond extract (optional)
  • Decorations: Fresh strawberries, raspberries, and blueberries
  • Red, white, and blue sprinkles (optional)
  • For the Pan: Nonstick spray or butter for greasing a 9x13-inch baking pan

Method
 

  1. Preheat and prepare the pan: Heat your oven according to the cake mix instructions. Grease a 9x13-inch pan with nonstick spray or butter.
  2. Mix the cake batter: Prepare the white cake mix as directed. Stir in the vanilla extract if using. Pour the batter into the pan and level it out.
  3. Bake the cake: Bake until the top is set and a toothpick comes out clean, typically 25–30 minutes. Avoid overbaking, since the cake should be soft enough to absorb the gelatin.
  4. Cool slightly: Let the cake cool on a rack for about 20 minutes. It should still be warm, not hot, when you poke it.
  5. Poke holes: Using the handle of a wooden spoon or a large straw, poke holes all over the cake, spacing them about 1 inch apart. Go almost to the bottom, but don’t break through the pan.
  6. Prepare the gelatin: In separate bowls, dissolve each gelatin flavor with 1 cup of boiling water. Stir well, then add 1 cup of cold water to each. Let them sit 5 minutes so they’re warm, not scalding.
  7. Pour the colors: Carefully spoon or pour the red gelatin into some of the holes, then do the same with the blue gelatin in the remaining holes. Alternate colors for a nice pattern. Use most of the liquid, but don’t flood the top.
  8. Chill to set: Cover the cake and refrigerate for at least 2 hours, or until the gelatin is fully set and the cake is cold.
  9. Make the topping: Whisk the pudding mix with cold milk for 2 minutes until thick. Fold in the whipped topping and vanilla or almond extract until smooth and fluffy.
  10. Frost the cake: Spread the creamy topping over the chilled cake, sealing to the edges. Smooth the surface with an offset spatula.
  11. Decorate: Arrange sliced strawberries and whole blueberries in stripes or a star pattern. Add sprinkles if you like.
  12. Chill again: Refrigerate at least 1 hour before serving for the cleanest slices.