Red White and Blue Poke Cake is my go to summer dessert when I need something cheerful, easy, and guaranteed to disappear. Maybe you forgot you signed up to bring a treat to the neighborhood cookout, or maybe you just want something festive that doesn’t take all day. This cake checks every box. It uses simple pantry items, looks like a party on a plate, and tastes cool and fruity with every bite. Kids can help with the “poke” part, and the whole thing can chill in the fridge while you set the table. Let me show you how I make it feel bakery special without making it hard.
Ingredients for Jello Poke Cake
What you’ll need for a 9×13 pan
You can bake a white cake from scratch if you want, but I usually reach for a boxed mix to keep this friendly and stress free. Here’s the full list so you can shop once and bake once.
- 1 box white cake mix, plus the ingredients listed on the box (usually eggs, oil, and water)
- 1 cup water for the cake, if your mix calls for water, or follow the box amounts
- 1 small box (3 ounces) red gelatin, like strawberry or cherry
- 1 small box (3 ounces) blue gelatin, like berry blue
- 2 cups boiling water (1 cup per gelatin flavor)
- 1 cup cold water (split into two 1/2 cup portions for each gelatin flavor)
- 1 tub (8 to 12 ounces) whipped topping, thawed
- Fresh fruit for topping: sliced strawberries and whole blueberries
- Optional: 4 ounces softened cream cheese to stabilize the topping
- Optional: 1 tablespoon lemon zest for a bright flavor
- Nonstick spray for the pan
Helpful note: A glass baking dish looks extra pretty because you can see the red and blue streaks along the side, but any 9×13 works. If you want the topping to hold up on a hot day, whip 4 ounces of softened cream cheese until smooth and fold it into the whipped topping. It turns the topping into a lightly tangy, more stable cloud.
How to make Jello Poke Cake
Step by step overview
Plan on about 20 minutes of hands on time and some chilling time. The fridge does most of the heavy lifting while you get everything else ready.
- Preheat the oven to 350°F. Spray a 9×13 pan with nonstick spray.
- Prepare the white cake batter following the box directions. Pour into the pan and bake until the top is lightly golden and a toothpick comes out clean, about 22 to 26 minutes for most mixes.
- Let the cake cool completely. If the cake is warm, the gelatin will melt the crumb instead of soaking in cleanly.
- Use the handle of a wooden spoon or a thick straw to poke holes all over the cake, spaced about every 1/2 inch. Go almost to the bottom of the cake but not through the pan.
- In one bowl, stir red gelatin with 1 cup boiling water until dissolved, then add 1/2 cup cold water. In another bowl, do the same with the blue gelatin.
- Slowly pour the red gelatin over the cake, focusing on every other row of holes. Pour the blue gelatin into the remaining rows. If a little overlaps, no worries, it still looks great.
- Cover and chill for at least 3 hours, or overnight for the cleanest slices.
- Stir the whipped topping to make it fluffy again. If using cream cheese, beat it smooth first, then fold into the topping.
- Spread topping on the chilled cake. Decorate with strawberries and blueberries. You can make a flag pattern or just scatter for a casual look.
That’s it. The colors ripple down into the cake, the topping adds a cool creamy layer, and the fruit gives a fresh pop. Bring it out of the fridge right before serving so the layers stay crisp.
“I took this to our street potluck last July and came home with an empty pan and three requests for the recipe. The colors were bright, the texture was light, and it tasted like summer. Zero leftovers, which is the best review.”
Tips for Jello Poke Cakes
Make ahead and shortcuts
Chill time is your friend. Gelatin sets best when it can just sit in the fridge, so I like to bake the cake the night before and poke plus pour the gelatin before bed. In the morning, all I do is frost with topping and add fruit.
Keep the holes neat. If your spoon handle is large, twist it gently as you poke so the crumb doesn’t tear. Neat holes help the colors soak straight down for those sharp red and blue lines when you slice.
Pour slowly. If you dump the gelatin too fast, it can pool on top and make the cake soggy in spots. A slow pour into each row lets the cake drink it up. If a little seeps across the surface, dab it with a paper towel.
Want a sturdier topping? Mix a tablespoon of instant vanilla pudding mix into the whipped topping, or fold in softened cream cheese. Both options help the topping hold in warm weather while keeping that light feel.
Use what you have. You can swap white cake for yellow or vanilla. It slightly softens the color contrast, but the flavor is still great. If you need gluten free, use a trusted gluten free white cake mix and check that your gelatin is gluten free.
Slice clean. Wipe your knife between cuts and run the knife under warm water if the topping sticks. You’ll get those tidy slices that make everyone ooh and ah.
If you’re short on time, cool the cake on a wire rack and pop it into the fridge to speed it up. Just don’t pour gelatin onto a warm cake. Cooling is key for distinct colors.
For a party display, cut the cake into squares and nestle each piece into a cupcake liner. It becomes grab and go friendly, and the liners keep the red and blue sides looking bright.
And last, if you love neat lines, choose strawberries that aren’t overly juicy on top. Pat sliced berries dry with a paper towel before arranging. The topping stays tidy, and the strawberries glisten without bleeding.
How to Store Red White and Blue Jello Poke Cake
Traveling with it
Cover the pan tightly and store in the fridge. It keeps well for 3 to 4 days. The fruit looks best on day one and day two, but the cake itself stays moist and tasty even longer because the gelatin locks in softness.
For travel, keep it cold. An insulated cooler with ice packs under and around the pan works great. If your drive is longer than an hour, transport the cake without the fruit on top. Add berries right before serving so the topping stays bright and smooth.
Freezing is not ideal because gelatin can weep once thawed. If you need to make it far ahead, bake and cool the plain cake, wrap it well, and freeze just the unfrosted base. Thaw, then poke, pour the gelatin, and chill fresh the day before serving.
At room temperature, aim for 1 to 2 hours max, especially outdoors. If it’s a very hot day, keep the cake in the fridge until just before dessert. Food safety matters, but it also keeps the texture perfect.
And if you’re storing leftovers, lay a sheet of plastic wrap directly on the topping before covering the pan lid. It prevents condensation from dripping and keeps the surface smooth.
Red, White and Blue Treats to Try Next
If you loved making Red White and Blue Poke Cake, there are so many other festive treats that bring the same joyful vibe. A strawberry and blueberry trifle with layers of vanilla pudding and cubes of cake looks fancy but is easy to assemble in a clear bowl. Red, white, and blue fruit skewers with mini marshmallows are kid friendly and come together in minutes. You can also make firecracker marshmallow pops by dipping marshmallows into white chocolate and rolling them in red and blue sprinkles. Or try a simple patriotic popcorn mix with white chocolate drizzle and colored candy for movie night.
Want something lighter? Mix a bowl of chilled watermelon cubes, blueberries, and sliced strawberries with a squeeze of fresh lime and a handful of chopped mint. It’s refreshing and pairs perfectly with the creamy sweetness of the cake. Whatever you choose, keep it simple and colorful. That’s the whole spirit of summer desserts.
Common Questions
Can I use different gelatin flavors?
Yes. Strawberry and cherry both work for red, and berry blue is the usual pick for blue. Just keep the total liquid the same so the cake soaks up the colors evenly.
How do I stop the cake from getting soggy?
Cool the cake fully, pour the gelatin slowly, and chill at least 3 hours. If you see a puddle on top, blot gently before chilling.
Can I make cupcakes instead of a 9×13?
You can. Bake cupcakes, poke 2 to 3 holes in each, then spoon a little red and blue gelatin into the holes. Chill and frost. They’re adorable and super portable.
What if I want less food coloring?
Use half the gelatin in each color and add more fruit on top. The flavor stays bright, and the colors will be softer.
Can I make it from scratch?
Absolutely. Use your favorite white cake recipe for a 9×13 pan. The rest of the steps are the same.
Ready to Celebrate?
This Red White and Blue Poke Cake is everything I want in a summer dessert: colorful, cool, easy to make ahead, and happy to serve a crowd. With simple ingredients and a few smart tips, you’ll get clean stripes, fluffy topping, and sweet berry bites in every forkful. I hope you try it for your next cookout, picnic, or just because you want a fun dessert on a regular Tuesday. If you do, leave me a note with how it went and any twists you tried. Enjoy every bite and have the best time sharing it.
Red White and Blue Jello Poke Cake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 180 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A cheerful and easy cake perfect for summer celebrations, featuring vibrant red and blue jello layers topped with whipped cream and fresh fruit.
Ingredients
- 1 box white cake mix, plus the ingredients listed on the box (usually eggs, oil, and water)
- 1 cup water, as per box directions
- 1 small box (3 ounces) red gelatin (strawberry or cherry)
- 1 small box (3 ounces) blue gelatin (berry blue)
- 2 cups boiling water (1 cup per gelatin flavor)
- 1 cup cold water (split into two 1/2 cup portions for each gelatin flavor)
- 1 tub (8 to 12 ounces) whipped topping, thawed
- Fresh fruit for topping: sliced strawberries and whole blueberries
- Optional: 4 ounces softened cream cheese
- Optional: 1 tablespoon lemon zest
- Nonstick spray for the pan
Instructions
- Preheat the oven to 350°F. Spray a 9×13 pan with nonstick spray.
- Prepare the white cake batter following the box directions and pour into the pan. Bake until the top is lightly golden and a toothpick comes out clean, about 22 to 26 minutes.
- Let the cake cool completely.
- Poke holes all over the cake with a wooden spoon handle or thick straw, spaced about every 1/2 inch.
- In one bowl, stir red gelatin with 1 cup boiling water until dissolved, then add 1/2 cup cold water. Repeat with blue gelatin in another bowl.
- Slowly pour the red gelatin over the cake, focusing on every other row of holes. Pour blue gelatin into the remaining rows.
- Cover and chill for at least 3 hours or overnight.
- If using cream cheese, beat it smooth and fold into the whipped topping, then spread it on the chilled cake.
- Top with strawberries and blueberries. Serve chilled.
Notes
Chill time is essential for the gelatin to set properly. Use a glass baking dish for a visually appealing presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg