This Red White and Blue Poke Cake is a fun and festive dessert that brings a burst of color to your summer celebrations. Imagine cutting into a slice and revealing layers of vibrant red strawberries, deep blue blueberries, and fluffy white cream. It’s perfect for all those get-togethers—think Independence Day, Memorial Day, or just a sunny afternoon. The best part? It’s not just about looks. Each bite is a sweet, fruity explosion that dances on your taste buds.
You won’t have to spend hours in the kitchen to impress your friends and family. This cake is quick to whip up, and the process of pouring in fruity gelatin and creamy frosting makes it a bit like a kitchen art project! So, if you’re looking for something delightful to share, let’s get started on this deliciously patriotic Red White and Blue Poke Cake!
Why This Recipe Works
This Red White and Blue Poke Cake captures the essence of summer festivities with its vibrant layers and delightful flavor profile. The combination of gelatin and whipped cream offers a moist cake experience, while also making it visually appealing for gatherings and celebrations. The fun factor of the cake comes from the way it looks and tastes, giving a nod to the holiday spirit while ensuring everyone enjoys every mouthful.
Why You’ll Love This Red White and Blue Poke Cake
Not only does this cake look stunning, but it also tastes amazing! It’s a nostalgic tribute to summer barbecues and patriotic celebrations, making it perfect for Independence Day, Memorial Day, or any gathering where you want to impress. With each bite, you’ll experience a playful mix of creamy, fruity, and sweet, which will surely leave your guests asking for seconds. Plus, it’s simple to make, giving you more time to enjoy the festivities with loved ones.
Ingredients
- 1 package (18.25 ounces) white cake mix, prepared according to package instructions
- 1 package (3 ounces) strawberry gelatin
- 1 package (3 ounces) berry blue gelatin
- 2 cups boiling water (for gelatin)
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup powdered sugar
- 2-3 tablespoons milk
- 8 ounces whipped topping, thawed
- 1 quart strawberries, chopped
- 2 cups blueberries
Preparing the Cake
Bake the Cake
First, prepare the white cake mix as per the package instructions in a 13×9 inch baking pan. You want the cake to be perfectly baked and deliciously fluffy. After baking, allow the cake to cool completely. This cooling step is crucial since you don’t want to pour hot gelatin on a warm cake!
Poke Holes
Once cooled, take a fork or a straw and poke holes all over the top of the cake. This step is crucial for allowing the gelatin to seep in, adding moisture and color to every slice. Make sure the holes are about an inch apart to ensure the gelatin really gets in there.
Adding the Gelatin
Prepare the Gelatin
In two separate bowls, dissolve the strawberry and berry blue gelatin in 1 cup of boiling water for each flavor. Stir until completely dissolved. This step adds the color and flavor that makes the cake fun!
Pour the Gelatin
Spoon the gelatin alternately over the cake, making sure to pour into the holes. Start with a row of blue followed by a row of red. You’re creating a stunning pattern! Repeat this process, pouring 2-3 times over each row to ensure vibrant color penetration. The more gelatin you use, the more flavorful and colorful your cake will be.
Cream Cheese Layer
Mix the Cream Cheese
In a medium bowl, beat together the softened cream cheese and powdered sugar until it’s smooth and creamy. Add 2-3 tablespoons of milk to achieve a smoother consistency—you want it to spread easily.
Combine with Whipped Topping
Gently fold the thawed whipped topping into the cream cheese mixture until well combined and fluffy. This adds a light, airy texture that balances out the sweetness of the gelatin.
Spread the Cream Cheese Mixture
Spread the cream cheese mixture evenly over the gelatin-soaked cake. This layer adds creaminess and balances the sweetness of the gelatin. It also creates a beautiful layer that contrasts nicely with the vibrant colors underneath!
Topping the Cake
Add Fresh Fruits
Now comes the fun part—decorating! Decorate the top of the cake with chopped strawberries and blueberries in alternating rows to enhance the cake’s patriotic colors. This not only adds a flavor punch but also a fresh look to your beautiful creation.
Chill the Cake
Once everything looks perfect, refrigerate the cake for at least 4 hours before serving. This chilling time ensures that the flavors meld together and the cake sets beautifully. It’s like giving the cake time to get to know all the flavors!
Serving Suggestions
Serve this Red White and Blue Poke Cake chilled, ideally on a warm summer day, for the best experience. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of extra whipped topping for added indulgence. You really can’t go wrong with a bit more creaminess on top!
Tips for Success
- Ensure the cake is completely cooled before poking holes, or the gelatin won’t properly seep in.
- Use fresh, ripe berries for the best flavor and presentation.
- For a fun twist, add a layer of banana slices or other seasonal fruits. These little touches can give a unique spin on your classic cake.
Variations
- Replace the strawberry gelatin with raspberry or cherry for a different flavor.
- Substitute part of the whipped topping with mascarpone for a richer creaminess.
- Use a chocolate cake base instead of white cake for a unique flavor profile. The chocolate could add a delightful surprise to your usual celebration!
FAQs
Q1: How far in advance can I make this cake?
A1: This cake can be made up to a day ahead of time and stored in the refrigerator. This allows those flavors to develop even further.
Q2: Can I use a different cake mix?
A2: Yes, you can substitute the white cake mix with any flavor, such as vanilla or lemon for a refreshing twist.
Q3: Is this cake suitable for freezing?
A3: It’s best not to freeze the decorated cake, but you can freeze the plain cake before adding the layers and toppings.
Q4: What should I do if I don’t have a 13×9 pan?
A4: You can use two round pans (9 inches) and layer the cake instead. Just remember to adjust your cooling and layering technique!
Q5: Can the gelatin be made with less sugar?
A5: You can use sugar-free gelatin options to lower the sugar content without sacrificing the fun colors.
With its stunning presentation and delightful flavors, the Red White and Blue Poke Cake is sure to be a crowd-pleaser at every summer gathering. Each slice is a celebration on its own. Whether you serve it at a barbecue or picnic, it’s a dish that brings joy and nostalgia, perfectly suited for the warm months ahead!
PrintRed White and Blue Poke Cake
This Red White and Blue Poke Cake is a festive treat that combines fruity flavors and creaminess, ideal for summer gatherings and celebrations.
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 1 package (18.25 ounces) white cake mix, prepared according to package instructions
- 1 package (3 ounces) strawberry gelatin
- 1 package (3 ounces) berry blue gelatin
- 2 cups boiling water (for gelatin)
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup powdered sugar
- 2–3 tablespoons milk
- 8 ounces whipped topping, thawed
- 1 quart strawberries, chopped
- 2 cups blueberries
Instructions
- Prepare the white cake mix and bake in a 13×9 inch pan.
- Allow the cake to cool completely.
- Poke holes all over the top of the cake.
- Dissolve strawberry and berry blue gelatin in boiling water.
- Pour gelatin alternately over the cake into the holes.
- Beat cream cheese and powdered sugar until smooth; add milk.
- Fold in whipped topping and spread over the cake.
- Decorate with chopped strawberries and blueberries.
- Refrigerate for at least 4 hours before serving.
Notes
Ensure the cake is completely cooled before poking holes.
Use fresh, ripe berries for best flavor.
Consider adding seasonal fruits for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 24
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 30