This red, white, and blue berry jello poke cake is a light tasting dessert that’s great for a Summer picnic or the 4th of July.
Poke cakes seem to be making a comeback and this is a great Summer dessert to make. The cake has a homemade whipped cream topping which helps give this dessert a nice, light feeling when you eat it. This is also an easy dessert to make and is great for a large crowd. You start off with a boxed cake mix and add your flavoring of jello mix. For this recipe, I used a strawberry and berry blue flavored jello to keep with the upcoming 4th of July theme.
I hope everyone had a nice celebration for Father’s Day. We took my husband to the beach and his favorite seafood restaurant to celebrate. It was a nice, relaxing day and we enjoyed the chance to spend time together as a family. We ended up taking our dog, Bailey, with us and she had a great time as well. Surprisingly, the crowd of people at the beach didn’t phase her at all. Even for a hot day, the water here is still freezing so none of us were brave enough to venture into the water.
I’ve been doing this blog for just over a year. I’ve come to realize that you need to post holiday recipes before the actual holiday in order to give people time to make the recipe. I’ve been practicing with different recipes for the 4th of July and will be posting a few over the next week.
Here’s how to make this recipe:
In large bowl, add in cake mix followed by water, oil, and egg whites as called for on the cake mix box. Blend with electric mixer on medium speed for 2 minutes. (here’s a picture of the cake mix I used)
Pour cake batter into lightly greased 13 x 9 inch pan.
Bake at 350 degrees F for 26 to 28 minutes or until toothpick inserted into center comes out mostly clean. Remove pan to wire rack to cool.
While waiting for the cake to cool, make the jello. Use two small saucepans, one for the strawberry jello and one for the berry blue jello. Once water comes to a boil, stir in jello package for 2 minutes or until completely dissolved. On the jello package, it says to add in additional water, but for this recipe, don’t do it. Just stick with the boiling water. Once stirred, set aside to cool.
Once the cake has cooled (approx. 30 minutes), use a straw or end of wooden spoon to poke holes into cake. (poke around 10 – 12 holes in each row)
Use a long-handled teaspoon to spoon strawberry jello into one row of holes, making sure to alternate rows. Repeat the process again to make sure jello gets saturated into the cake. Once you have finished with the strawberry jello, switch to the blue berry jello and finish filling the remaining rows. Since you are using two jello mixes in this recipe, you won’t need to use all of the liquid. (I only used 3/4 of each liquid; otherwise, you’ll over saturate the cake and it will become mushy)
Tip: if you’d like, you can pour the jello into a measuring cup and then pour into squeeze bottles if desired. Use squeeze bottles to fill holes. I tried it both ways and felt I had more control with the teaspoon. It was a little more time consuming with the teaspoon, but either way will work.
Cover and refrigerate cake for 3 – 4 hours (or overnight) to chill. Once cake is chilled, make the whipped cream topping. In large bowl, add in heavy whipping cream, powdered sugar, and vanilla extract. Blend with electric mixer on high speed for 3 – 5 minutes, or until texture of whipped cream starts to thicken.
Spread whipped cream with spatula evenly over cake layer. Note: some recipes say to add vanilla or white chocolate pudding and fold into whipped cream. I found that with the powdered sugar and vanilla, the whip cream has a good flavor and the pudding isn’t really necessary.
Add sprinkles to the dessert and then cut into squares to serve. (If it’s going to be a few hours before you serve dessert, wait to add sprinkles)
Keep dessert refrigerated for best results.
Jello Poke Cake
- 1 box white cake mix
- water, oil, egg whites as called for on cake mix
- 1 box (3 oz) Strawberry gelatin
- 1 box (3 oz) Berry Blue or Blue Raspberry Gelatin
- 2 cups boiling water
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 4 tbsp powdered sugar
- 2 tsp vanilla extract
Preheat oven to 350 degrees F. Lightly grease 13 x 9 inch baking pan. Set aside.
2. In large bowl, combine dry cake mix along with water, oil, and egg whites as called for on cake mix box.
3. Blend with electric mixer on medium speed for 2 minutes. Pour batter into prepared pan.
4. Bake at 350 degrees for 26 to 28 minutes or until cake is light golden brown and toothpick inserted into center of cake comes out mostly clean.
5. Remove pan to wire rack to cool.
6. Using two small saucepans, place one cup of water into each saucepan and bring to a boil. Add packet of strawberry gelatin to one saucepan and berry blue gelatin to other saucepan. Stir for 2 minutes.
7. Poke holes into cake using end of wooden spoon or a straw.
8. Use long-handled teaspoon to pour strawberry gelatin into alternating rows followed by berry blue gelatin in remaining rows.
9. Cover and refrigerate for at least 3 - 4 hours to chill.
In large bowl, add in heavy whipping cream, powdered sugar, and vanilla extract.
2. Blend with an electric mixer on high speed for 3 - 5 minutes. Liquid will form into soft peaks and then stiff peaks. Blend until texture has stiffened to whip cream consistency.
3. Use spatula to spread whipped cream topping evenly on top of cake.
4. Keep dessert refrigerated.