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4th of july poke cake, 4th of july cake, 4th of july dessert, patriotic dessert, poke cake, patriotic poke cake

4th Of July Poke Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16
Author Coco and Ash


  • 1 box white cake mix (plus water, oil, and eggs to make the cake)
  • 1 box strawberry flavored jello (3 ounce box)
  • 1.5 cups water (divided)
  • 1 box cheesecake flavored instant pudding mix (3.4 ounce box)
  • 8 ounces cool whip
  • 2/3 cup milk
  • 2 cups fresh sliced strawberries
  • 1/2 cup blueberries


  • Make the cake as directed on the box. (In a 9x13 pan) then let the cake completely cool. 
  • Once the cake is cooled, take the back of a wooden spoon, or the large end of a chopstick, and poke holes all over the cake. Space the holes about 1 inch apart from each other. 
  • In a small bowl, add the strawberry jello and 1 cup of boiling water. Stir for about 1 minute until it's dissolved. (Tip: You can just microwave 1 cup of water for 2 minutes and it should be boiling then you can add in the jello.) 
  • Once dissolved, add 1/2 cup of cold water to the jello and stir. Pour over the cooled cake. 
  • Place the cake in the refrigerator for at least 3 hours or overnight. You don't want to cut into the cake before the jello sets or it will be mush. 
  • After the 3 hours, combine the pudding mix and the milk and whisk until slightly thickened (about 2 minutes). Then add in the cool whip and fold together. 
  • Spread the cool whip / pudding mixture over the cake evenly and decorate with the sliced strawberries and blueberries. 


This cake takes at least 3 hours to set in the refrigerator so it is best make ahead of time or the night before you're planning to enjoy it! 
Recipe adapted from Betty Crocker.