Patriotic Poke Cake
Patriotic Poke Cake - perfect for the Fourth of July!! Moist and refreshing with cool whip frosting!
Prep Time15 minutes mins
Cook Time27 minutes mins
Chill3 hours hrs 15 minutes mins
Total Time42 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Lil' Luna
- 1 box White Cake Mix
- 1 cup water
- 3 oz Cherry Jell-O
- 3 oz Berry Blue Jell-O
- 2 cups boiling water
- 2 cups water cold
- 1 tub cool whip large
Make cake as directed on box, and pour into two greased 9-inch pans. Bake for 27-30 minutes at 350. Let cool for 15 minutes.
Poke cake with the end of fork all over. You can do it in ½ inch intervals.
Dissolve cherry Jell-O in 1 cup boiling water until dissolved. Add 1 cup cold water and mix well. Spoon warm gelatin over one circle cake pan. Chill for 3-4 hours.
Now you will do the same to the other cake with the berry blue Jell-O. Dissolve blue Jell_O in 1 cup boiling water until dissolved. Add 1 cup cold water and mix well. Spoon warm gelatin over cake. Chill for 3-4 hours.
Once cake is chilled, you will turn pans over and get the cake out and put on a stand. I did the blue first so it would go (red, white, blue). Top with cool whip. Add top cherry layer and top with cool whip as well. Refrigerate until ready to serve.
Calories: 3077kcal | Carbohydrates: 627g | Protein: 41g | Fat: 48g | Saturated Fat: 35g | Cholesterol: 4mg | Sodium: 4600mg | Potassium: 548mg | Fiber: 5g | Sugar: 417g | Vitamin A: 165IU | Calcium: 1323mg | Iron: 10.3mg