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5 from 2 votes

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!
Prep Time30 mins
Cook Time30 mins
Cooling and Chilling Time2 hrs 30 mins
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: 4th of July, cake, Poke Cake
Servings: 12 people
Calories: 307kcal
Cost: $1.08

Equipment

  • 9 x 13-inch pan
  • wire rack
  • Wooden spoon
  • small bowl
  • Medium bowl
  • whisk
  • measuring cups
  • Liquid measuring cup

Ingredients

CAKE:

  • 15 oz white cake mix
  • ½ cup water
  • ½ cup sour cream or plain Greek yogurt
  • cup vegetable oil
  • 3 large eggs

FILLING:

  • 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

FROSTING:

  • 1 box white chocolate instant pudding
  • cup milk anything but skim
  • 8 ounce tub Cool Whip

TOPPING:

  • 1 ½ cup sliced strawberries
  • ½ cup blueberries

Instructions

PREPARE OVEN:

  • Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Lightly spray a 9x13-inch pan with nonstick cooking spray and set aside.

BAKE CAKE:

  • 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.

MAKE FILLING:

  • 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.

MAKE FROSTING:

  • In a medium bowl whisk together pudding mix and milk until smooth. Fold in the Cool Whip.

FINISH CAKE:

  • 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.

Video

Nutrition

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