How to Make a Festive Patriotic Poke Cake

12 people
40 min

The beauty of a poke cake recipe is that it can be customized with different flavors and colors of gelatin. They are so easy to make (really), taste delicious, and are pretty, too.

If you’re looking for more great summer dessert recipes, check these out: No Bake NILLA Wafer Cheesecakes and a delicious Classic Blueberry Pie

Above are the ingredients you'll need to make this Patriotic Poke Cake as shown.

Preheat oven to 350F. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Pour batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool completely in pans on wire rack.

Once cakes are cool, poke holes 3/4 of the way through each layer multiple times with the end of a wooden spoon or a wooden skewer.


Using a measuring cup, combine 1 cup boiling water and cherry gelatin in small bowl and stir until the gelatin is completely dissolved. Repeat the same process for the blue-raspberry gelatin in a separate bowl.

Pour red gelatin over one cake layer and the raspberry blue gelatin over the other cake layer. Refrigerate at least 3 hours.

For Frosting: Combine softened cream cheese, marshmallow creme, and vanilla extract in a medium bowl using an electric mixer at medium high speed until smooth and fluffy!

Unmold the blue-raspberry cake onto a large serving/cake plate. Spread with about 1 cup frosting.

Unmold the red cake and place it on top of the first cake layer.

Frost top and sides and decorate with patriotic sprinkles if desired. Refrigerate at least one hour before serving. Store leftover cake in refrigerator.

This fun and delicious Red, White, and Blue Patriotic Poke Cake Serves 10 to 12 – Enjoy!


*You could also forgo the homemade frosting and use a whipped cream topping such as Cool Whip.

How to Make a Festive Patriotic Poke Cake

Recipe details

  • 12  people
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Ingredients

Cake

  • 1 box White Cake Mix prepare according to directions on package
  • 1 package Cherry Gelatin 4 serving size
  • 1 package Blue-Raspberry Gelatin 4 serving size
  • 2 cups boiling water

Cream Cheese Fluff Frosting

  • 2 packages Cream Cheese 8 ounces each package
  • 14 ounces Marshmallow Fluff
  • 2 teaspoons Vanilla Extract

Instructions

Cake

Preheat oven to 350F. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Pour batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool completely in pans on wire rack.
Once cakes are cool, poke holes 3/4 of the way through each layer multiple times with the end of a wooden spoon or a wooden skewer.
Combine 1 cup boiling water and cherry gelatin in small bowl and stir until the gelatin is completely dissolved. Repeat the same process for the blue-raspberry gelatin in a separate bowl.
Pour red gelatin over one cake layer and the raspberry blue gelatin over the other cake layer. Refrigerate at least 3 hours.

Frosting

Combine softened cream cheese, marshmallow creme, and vanilla extract in a medium bowl using an electric mixer at medium high speed until smooth and fluffy!
Unmold the blue-raspberry cake onto a large serving/cake plate. Spread with about 1 cup frosting.
Unmold the red cake and place it on top of the first cake layer.
Frost top and sides and decorate with sprinkles if desired. Refrigerate at least one hour before serving. Store leftover cake in refrigerator.
Mary Beth @ The How to Home
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Comments

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  • Jus29778181 Jus29778181 on Jul 19, 2021

    Not sure why, but the icing is runny. Never became fluffy.

    • I've had issues with other frostings (not this one in particular) where they don't become fluffy and it's usually one of two things. Either it's a hot day (I don't have air conditioning so I need to bake on cool days) or I don't have the mixer on a high enough speed. I have a KitchenAid that I use when making frostings (usually) and I put it on about a 6 or 7. On my cordless mixer I go full force and power it up to the highest speed for fluffy frostings. Oh, and one more tip, place the mixing bowl in the freezer for about 10 minutes before making the frosting. That can help with the fluffy process as well. I hope that helps. 🙂

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