4th of July Poke Cake
This 4th of July Poke Cake is a festive addition to your Independence Day spread. It’s easy to make and really delicious. It serves 12 and costs $9.41 to make, that’s just 79¢ per serving!
Servings: 12 people
9 x 13-inch pan
Liquid measuring cup
- 15 oz white cake mix
- ½ cup water
- ½ cup sour cream or plain Greek yogurt
- ⅓ cup vegetable oil
- 3 large eggs
- 3 oz package raspberry Jell-O mix or any red color flavor
- 3 oz package berry blue Jell-O mix or any blue color flavor
- 2 cups boiling water divided
- 1 cup cold water divided
- 1 box white chocolate instant pudding
- ⅔ cup milk anything but skim
- 8 ounce tub Cool Whip
- 1 ½ cup sliced strawberries
- ½ cup blueberries
Whisk together cake mix, water, sour cream, vegetable oil, and eggs in a large bowl. Whisk rapidly for 1 minute, or until no flour pockets remain. Pour the batter into the prepared pan and smooth into an even layer.
Bake for 29-34 minutes or until a toothpick inserted comes out clean. Transfer the cake to a wire cooling rack to cool completely.
Use the handle of a wooden spoon or the handle of a butter knife to poke holes all over the cake.
Add the red Jell-o mix and 1 cup of boiling water to a small bowl. Whisk until combined, and then whisk in ½ cup of cold water.
Use a tablespoon to pour the Jello-o into every other poked hole.
Repeat the process with the remaining Jello-o mix.
Cover the cake with foil or plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
In an even layer, spread the frosting over the cake.
Arrange the strawberries and blueberries in a flag pattern on the cake using the blueberries as the stars and the strawberries as the stripes. Serve immediately.
Serving: 1slice | Calories: 307kcal | Carbohydrates: 50g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 356mg | Potassium: 122mg | Fiber: 1g | Sugar: 33g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 134mg | Iron: 1mg