Description
A delightful poke cake bursting with the flavors of strawberry and blueberry, perfect for summer celebrations.
Ingredients
Scale
- 1 box of white cake mix (plus ingredients stated on the box, typically eggs, oil, and water)
- 1 cup strawberry gelatin
- 1 cup blueberry gelatin
- 2 cups boiling water
- 2 cups whipped topping
- Patriotic sprinkles
Instructions
- Preheat your oven as per the instructions on the cake mix box. Grease your 9×13-inch baking pan.
- Prepare the white cake mix according to the box’s instructions and pour it into the greased pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack for about 30 minutes.
- Once cooled, take your fork and poke holes all over the surface of the cake.
- Mix the strawberry gelatin with 1 cup of boiling water, stirring until dissolved. Repeat this process for the blueberry gelatin.
- Pour the strawberry gelatin mixture over half of the poked cake and the blueberry gelatin over the other half.
- Refrigerate the cake for at least 120 minutes to let the gelatin set.
- After setting, spread your whipped topping generously across the cake.
- Decorate with patriotic sprinkles to give it that final festive touch.
- Serve chilled, slice, and enjoy!
Notes
Make-ahead: This cake can be prepared up to 1 day in advance. Store in the refrigerator covered tightly with plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 22g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg