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Flavorful Red White and Blue Layered Jello Poke Cake

red white and blue layered jello poke cake - featured image
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A festive and easy-to-make poke cake featuring vibrant red and blue jello layers soaked into a soft white cake base, with a creamy vanilla pudding middle layer and whipped topping garnished with fresh berries. Perfect for summer celebrations and patriotic parties.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz / 432 g) plus ingredients called for on the box (usually eggs, oil, and water)
  • 1 package (3 oz / 85 g) strawberry gelatin
  • 1 package (3 oz / 85 g) blueberry gelatin
  • 2 cups boiling water (to dissolve each gelatin packet separately)
  • 1 package (3.4 oz / 96 g) instant vanilla pudding mix
  • 2 cups cold milk (whole milk preferred)
  • 1 tub (8 oz / 226 g) whipped topping (like Cool Whip, thawed)
  • Fresh strawberries and blueberries for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Prepare cake batter according to box instructions, combining cake mix, eggs, oil, and water. Pour batter evenly into a greased 9×13-inch pan.
  2. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely on a wire rack.
  3. Dissolve each gelatin packet separately in 1 cup boiling water. Stir for about 2 minutes until fully dissolved. Set aside to cool slightly but not set.
  4. Whisk vanilla pudding mix with 2 cups cold milk for about 2 minutes until thickened. Refrigerate until ready to use.
  5. Use a toothpick or wooden skewer to poke holes about 1 inch apart all over the cooled cake, going deep but not through the bottom.
  6. Carefully pour strawberry gelatin over half of the cake, filling the holes evenly (about 1 cup). Refrigerate for 20 minutes to start setting.
  7. Pour blueberry gelatin over the remaining half of the cake, filling the holes evenly (about 1 cup). Refrigerate for another 20 minutes.
  8. Spread chilled vanilla pudding evenly over the entire cake, filling gaps and smoothing with a spatula.
  9. Spread whipped topping over the pudding layer, covering the whole cake. Scatter fresh strawberries and blueberries on top.
  10. Refrigerate the cake for at least 2 hours before serving to allow layers to set and flavors to meld.

Notes

Allow the cake to cool completely before poking holes to prevent gelatin from melting the cake layers. Pour gelatin layers slowly and chill each layer before adding the next to prevent colors from bleeding. If gelatin sets too fast while pouring, gently warm it to keep it pourable. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: poke cake, layered jello cake, patriotic dessert, red white and blue dessert, Fourth of July cake, easy summer dessert, jello poke cake

Find it online: https://avabake.com/flavorful-red-white-and-blue-layered-jello-poke-cake-recipe-made-easy/