4th of July Poke Cake Recipe
Ingredients:
1 box (15 or 16 ounces) white cake mix
Water, oil, and eggs as called for on the cake mix box
1 3-ounce box cherry Jello mix
1 3-ounce box berry blue Jello mix
2 cups boiling water, divided
1 cup cold water, divided
1 8-ounce Cool Whip, thawed
1 cup fresh strawberries, sliced
½ cup fresh blueberries
Instructions:
Prepare the cake mix in a 9×13 inch pan as directed on the package. Bake and allow the cake to cool for 15 minutes after removing it from the oven.
Meanwhile, prepare the Jello by combining the cherry Jello mix with 1 cup of boiling water, whisking until completely dissolved. Whisk in ½ cup of 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 into 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!
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 50 minutes
Servings: 16
