4th of July Poke Cake Recipe

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Who is ready for summer? I know I am! For my family summer means extra time with extended family, lake time, and lots of amazing food.

I’m already planning the dishes I want to share during all of our potluck gatherings. This 4th of July Poke Cake is definitely first on my list of must bake items for our 4th of July parties.

This Fourth of July Poke Cake Recipe is actually very simple and easy- but it is so stunning and delicious, no one will ever believe how easy it was to bake!

Trust me, if you are looking for an easy 4th of July dessert, this is the one! Stunning and delicious! Everyone at your Independence Day gathering will be asking for the recipe!

This red, white, and blue poke cake doesn’t have to be saved just for Independence Day. With so many patriotic holidays this time of year, you can make this patriotic poke cake all summer long! Make it whenever you need a stunning and easy patriotic dessert for Memorial Day, Independence Day, or Patriot Day.

4th of July Poke Cake

Cake Ingredients

• 1 white cake mix
• 4 large eggs, room temperature
• ½ cup vegetable or canola oil 
• 1 cup buttermilk
• 1 small box (3.4 oz) cherry gelatin – you will use ½ the package 
• 1 small box (3.4 oz) berry blue gelatin – you will use ½ the package 
• 1 cup boiling water, divided
• ½  cup cold water, divided

Frosting

• 1 (8 oz) container whipped topping, thawed
• 1 (8 oz) package cream cheese, softened 
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Cake Directions

Preheat oven to 350 degrees and coat a 13×9 baking dish with non-stick cooking spray.

Combine cake mix, eggs, buttermilk, oil and mix until smooth.

Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool for 15 minutes.

Combine ½ of the package (about 2 tablespoons) red gelatin and ½ cup boiling water and stir about 2 minutes until dissolved, add ¼ cup cold water and stir to combine

Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.

*Pro Tip:  Add jello to squeeze bottles to make adding the jello to the holes in the cake easier. 

Carefully pour gelatin over the cake.

Combine ½ of the package (about 2 tablespoons) blue gelatin and ½ cup boiling water and stir about 2 minutes until dissolved, add ¼ cup cold water and stir to combine.

Carefully pour gelatin over the cake.

Place in refrigerator at least 3 hours or overnight.

Frosting Directions

In a mixing bowl, mix the cream cheese until smooth

Add powdered sugar and vanilla and mix until smooth

Fold in whipped topping until smooth.

Spread over cake. Store in refrigerator until ready to serve.

Store leftovers in refrigerator covered with plastic wrap.