Patriotic Poke Cake Recipes

RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE

Red, White and Blue Fourth of July Poke Cake image

Our Fourth of July cake screams red, white and wow! This tasty red white and blue poke cake can be made ahead of time and is perfectly on-theme for any Fourth of July festivity. The combination of fruity-infused delight and creamy white chocolate pudding mixture is so good, you'll want to lick the spoon. Complete this star-studded, Fourth of July poke cake with freshly sliced, beautiful strawberries and blueberries. With a cake that looks this good, the fireworks will not be the only thing on display!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h25m

Yield 16

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 box (3 oz) Jell-O™ strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (3.3 oz) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
1/2 cup cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 24 g, TransFat 0 g

PATRIOTIC POKE CAKE

Patriotic Poke Cake image

We pledge allegiance to the Patriotic Poke Cake, a cake that shows its colors so deliciously. Inside our Patriotic Poke Cake is a perfectly moist filling and a brilliant display of red and blue stripes. Serve with fresh blueberries and red strawberries and you'll cause even more revelry.

Provided by My Food and Family

Categories Recipes

Time 4h30m

Yield 16 servings

Number Of Ingredients 5

Ingredients

2 round white cake layers (9 inch), cooled
2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any other red flavor
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake, then pour blue gelatin over remaining cake. Refrigerate 3 hours.
Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6469 g, Sugar 0 g, Protein 3 g

PATRIOTIC POKE CAKE

Patriotic Poke Cake image

Make and share this Patriotic Poke Cake recipe from Food.com.

Provided by looneytunesfan

Categories Gelatin

Time 4h30m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

2 (9 inch) baked round white cake layers, cooled
2 cups boiling water, divided
1 (3 ounce) package jell-o brand strawberry gelatin
1 (3 ounce) package jell-o brand berry blue gelatin mix
1 (8 ounce) container Cool Whip Topping, thawed, divided
2 (8 ounce) packages softened Philadelphia Cream Cheese
2 cups powdered sugar

Steps:

PLACE cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
STIR 1 cup of the boiling water into each flavor dry gelatin mix in separate small bowls 2 minute until completely dissolved.
Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.
Beat 2 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese and 2 cups powdered sugar in large bowl with electric mixer on medium speed or wire whisk until well blended. Gently stir in whipped topping until well blended.
DIP one cake pan in warm water 10 sec.; Unmold 1 of the layers onto serving plate. Spread with about 1 cup of the frosting mixture onto cake layer on plate. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator.

Nutrition Facts : Calories 469.7, Fat 22.9, SaturatedFat 11.6, Cholesterol 52, Sodium 343.6, Carbohydrate 61.4, Fiber 0.5, Sugar 46, Protein 6.6

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