How to Make a Festive Patriotic Poke Cake
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
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.
Comments
Share your thoughts, or ask a question!
Not sure why, but the icing is runny. Never became fluffy.
Is that a regular Jell-O or the sugar-free jello?