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+ servings
A close up picture of a slice of Jello Poke Cake.
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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: cake
Servings: 12 people
Calories: 307kcal
Cost: $9.41


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



  • 15 oz white cake mix
  • ½ cup water
  • ½ cup sour cream or plain Greek yogurt
  • 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
  • cup milk anything but skim
  • 8 ounce tub Cool Whip


  • 1 ½ cup sliced strawberries
  • ½ cup blueberries



  • 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.


  • 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.
    Red jello being poured into the poked holes of the cake.
  • Repeat the process with the remaining Jello-o mix.
    The cake with poked holes and red and blue jello poured into the holes.
  • Cover the cake with foil or plastic wrap and chill in the refrigerator for at least 2 hours or overnight.


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


  • 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.
    Close up picture of the finished 4th of July Poke Cake.



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