Red White and Blue Poke Cake
A chilled red white and blue poke cake made with strawberry gelatin, creamy pudding topping, and fresh berries for an easy Fourth of July dessert.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 25 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box Betty Crocker Super Moist White Cake Mix
- Water, vegetable oil, and whole eggs as called for on cake mix box
- 1 box strawberry-flavored gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 box white chocolate instant pudding and pie filling mix
- 1/2 cup cold milk
- 1 container frozen whipped topping, thawed
- 1 cup sliced fresh strawberries
- 1/2 cup fresh blueberries
Instructions
- Bake the white cake in a 13×9-inch pan according to package directions and let it cool for about 20 minutes
- Poke holes across the warm cake with a fork almost to the bottom of the pan
- Dissolve the strawberry gelatin in boiling water, stir in cold water, then slowly pour over the cake
- Refrigerate the cake for at least 3 hours until chilled and set
- Whisk the pudding mix with cold milk until smooth, then fold in the whipped topping
- Spread the pudding mixture evenly over the chilled cake
- Arrange blueberries and sliced strawberries on top to create a flag pattern
- Keep refrigerated until ready to serve
Notes
- Pour the gelatin slowly so it spreads evenly through the cake
- Dry the berries well before decorating the top
- Slice the cake cold for cleaner layers and neater servings
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24
- Sodium: 340
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 3
- Cholesterol: 35
