An easy 4th of July poke cake recipe made with jello and topped with cool whip and a red, white, and blue flag with fresh berries.
Ingredients
1box15 or 16 ounces white cake mix
wateroil and eggs as called for on cake mix box
13 ounce box cherry Jello mix
13 ounce box berry blue Jello mix
2cupsboiling waterdivided
1cupcold waterdivided
18 ounce Cool Whip, thawed
1cupfresh strawberriessliced
½cupfresh blueberries
Instructions
Prepare the cake mix in a 9x13 pan as directed on the package. Bake then allow the cake to cool for 15 minutes after removing it from the oven.
Meanwhile, prepare the jello by combining cherry jello mix with 1 cup of boiling water and whisking until completely dissolved. Whisk in ½ cup cold water and set aside.
Repeat the process to prepare the blue jello and set aside.
Using the end of a wooden spoon, poke holes throughout the top of the cake.
Spoon the jello in the holes, alternating between blue and red jello.
Cover and refrigerate the cake for at least 3 hours to allow the jello to set.
Spread the whipped topping evenly over the top of the cake.
Arrange the blueberries and sliced strawberries in a flag pattern on top of the cake.
Serve and enjoy!
Notes
Don't have a wooden spoon handle? You can use a large fork, chopstick, or straw for poking holes in the top of the cake instead.Store the cake covered in the refrigerator for up to 3 days.