4th of July Poke Cake

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Celebrate Independence Day with this cool and refreshing 4th of July Poke Cake. This cake is easy to make and it starts with a white cake mix.

Prep Time15

Cook Time25

Chill Time4

Total Time4 40

Course: Dessert

Cuisine: American

Servings:

Calories: 276kcal

Author: Judy Wilson

Ingredients

1 package white cake mix, prepared to package instructions
3 ounce package strawberry gelatin (Prepare with 1 cup boiling water then divide)
3 ounce package berry blue gelatin (Prepare with 1 cup boiling water then divide)
2 cups boiling water (for gelatin)
2 8-ounce packages cream cheese (softened, room temperature)
½ cup powdered sugar (divided)
8 ounces whipped topping (thawed)
Red, white and blue sprinkles

Instructions

Follow directions on cake mix box for making cake. Bake the cake according to package instructions in a 13x9 pan. Then allow to cool.
Poke holes in the top of the cake with the handle of a wooden spoon or wide straw.
In one bowl add the blue gelatin and in another bowl add the red gelatin. Pour one cup of boiling water into each bowl and stir until dissolved. Then spoon half of each color gelatin over the cake (reserve the other half), making sure to spoon into the holes. The best way to do this is a row of blue, then a row of red and alternate so you get a colorful mix of red and blue in the cake.
Next, in two separate bowls, mix together 8 ounces cream cheese, ¼ cup powdered sugar and the remaining gelatin. Red in one bowl and blue in the other. To adjust the color, feel free to add red or blue food coloring to reach the shade you desire. Gel food coloring work best.
Spread the red cream cheese mixture over the cake then spread a layer of the blue cream cheese mixture.
Top with whipped topping and red, white and blue sprinkles.
Chill for 4 hours before serving.

Notes

Don't poke the holes all the way through the cake or the gelatin may pool around the edges of the pan causing it to get soggy. Poke the holes about two-thirds of the way through.

I prefer to spoon the gelatin into the holes instead of pouring it. A food syringe also works great to fill the holes easily.

Before beating, make sure your cream cheese is softened and at room temperature. If needed, you can microwave the softened cream cheese on low for a few seconds to bring it to room temperature.

Store the cake in an airtight container in the refrigerator for 2 days. I don't recommend freezing this cake.

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