Red White And Blue Jello Poke Cake Recipes
RED WHITE AND BLUE JELLO POKE CAKE
The most popular 4th of July recipe is this Red White and Blue Jello Poke Cake! It's a moist, white cake, red and blue jello and whipped topping!
Provided by Sweet Basil
Categories 500+ Best Dessert Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Prepare the cake according to the directions.
- Meanwhile, use 1.5 ounces (half) of the red jello in 1/2 cup boiling water, stirring to combine and the other 1/2 cup boiling water with 1.5 ounces of the blue jello.
- Once you remove the cake from the oven poke the cake all over with the end of a wooden spoon and pour red in 1/2 of the holes and blue in the other half. Try to not mix colors.
- Place in the fridge for 30 minutes or up to overnight.
- Top with cool whip and sprinkles and serve!
Nutrition Facts : ServingSize 1 g, Calories 171 kcal, Carbohydrate 35 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 253 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 2 g
RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE
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
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
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