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

Ingredients

  • 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

Instructions

  • 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. 

Notes

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.