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Red, White and Blue Fourth of July Poke Cake

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Red, White and Blue Fourth of July Poke Cake
  • Prep 30 min
  • Total 4 hr 25 min
  • Servings 16
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Our Fourth of July cake screams red, white and wow! This tasty red white and blue poke cake can be made ahead of time and is perfectly on-theme for any Fourth of July festivity. The combination of fruity-infused delight and creamy white chocolate pudding mixture is so good, you’ll want to lick the spoon. Complete this star-studded, Fourth of July poke cake with freshly sliced, beautiful strawberries and blueberries. With a cake that looks this good, the fireworks will not be the only thing on display!
Updated May 1, 2021

Ingredients

  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 1 box (3 oz) Jell-O™ strawberry-flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 box (3.3 oz) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
  • 1/2 cup cold milk
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1 cup sliced fresh strawberries
  • 1/2 cup fresh blueberries

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
  • 2
    With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
  • 3
    In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this 4th of July cake ahead of time! Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes. Poke holes in warm cake with fork. Make gelatin mixture, and carefully pour over top of cake. Loosely cover, and refrigerate overnight. When ready to serve, make pudding mixture. Remove cake from refrigerator; uncover, and top with pudding mixture. Decorate the top of your 4th of July poke cake with fruit.
  • tip 2
    The gelatin mixture needs time to set and cool completely in the red, white and blue poke cake, so for best results, refrigerate at least 3 hours before spreading pudding mixture on top.
  • tip 3
    Can’t find white chocolate instant pudding? Replace with 1 box (3.4 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix for this cake.
  • tip 4
    To show off the red, white and blue of this 4th of July cake, cut into serving-size pieces, and arrange on a platter. Top each piece of cake with a tiny American flag, available at craft stores. Garnish the platter with whole strawberries and blueberries.
  • tip 5
    Be sure to poke the cake at least 50 to 60 times so there is plenty of filling in the cake!
  • tip 6
    Wipe down the fork tines as you poke the cake. If the tines aren’t clean, they’ll make “pokes” that are too large which will make the distribution of the gelatin uneven.
  • tip 7
    Need more recipes for the Fourth of July? Try one of these Best Fourth of July Desserts.

Nutrition

250 Calories, 9g Total Fat, 3g Protein, 39g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
90
Total Fat
9g
15%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
240mg
10%
Potassium
55mg
2%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
4%
Sugars
24g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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