Red, white and blue Patriotic Poke Cake is a perfect 4th of July dessert. It’s easy, fun, festive, delicious, and a great cake recipe to make for holidays and parties! This colorful and easy poke cake can be made ahead of time and is perfectly on theme for any Fourth of July festivity. It’s easy to change up the colors for other holidays. Check my Easter Poke Cake version, too!
Red, White, and Blue Fourth of July Poke Cake
This patriotic poke cake screams red, white, and blue! You can make it for Independence Day, Memorial Day, or Labor Day and it’s sure to be a crowd-pleaser! Moreover, with a cake that looks so festive and fun, the fireworks will not be the only hit at the party.
This year you simply must celebrate the 4th of July with a colorful and delicious Patriotic Jello Poke Cake.
One of the things I love most about this recipe is how versatile it is. As I said, it’s great for the 4th of July, Memorial Day weekend, or Labor Day weekend, but you can easily change up the colors and make this same dessert for Halloween, Christmas, or Easter. This recipe is always a hit at parties. Not to mention, it’s super easy to put together and the best make-ahead dessert.
What is Poke Cake?
A poke cake is a type of cake that is baked, then holes are poked into it and filled with jello, pudding, or some other filling before being topped with whipped topping or frosting.
The best thing about poke cakes is that typically start with a boxed cake mix. Start by baking a cake according to the package directions.
For this red, white, and blue poke recipe used a white cake mix because I wanted to be themed red, white, and blue dessert for the holiday. For the filling inside the holes, I used cheesecake pudding, just because it’s white. You can use white chocolate pudding, as well. It’s up to your taste.
Can You Freeze Poke Cake?
Yes, you can freeze it! Allow the cake to be fully set and chill up before transferring it to the freezer. Also, make sure it’s wrapped well. To use, allow the cake to thaw overnight in the fridge. Add the whipped topping and sprinkles before serving.
Can You Make Poke Cake Ahead?
Actually, this cake should be made at least a day ahead. Since it needs a little bit of time to set up, it’s best to plan on at least 8 hours to overnight for them to fully set.
How to Store Poke Cake?
This cake needs to be kept covered and stored in the refrigerator.
Properly stored, this cake is good for 5-7 days.
Red, white and blue Patriotic Poke Cake is the perfect 4th of July dessert. It’s easy, fun, festive, delicious, and a great cake recipe to make for holidays and parties! This colorful and easy poke cake can be made ahead of time and is perfectly on theme for any Fourth of July festivity. It’s easy to change up the colors for other holidays.
- 1 box white cake mix
- ingredients listed on the box (eggs, water, oil)
- 2 (3.4 oz.) boxes instant chesecake pudding
- 3 1/2 cups milk
- 2 1/2 cups heavy cream
- 1/4 cup powdered sugar(or more to taste)
- 1 teaspoon vanilla extract
- Blue and red food coloring
- Sprinkles for garnish
- Preheat the oven to a temperature specified on the box. Grease a 9×13 inches baking dish with baking spray and set aside.
- Prepare the cake mix according to the directions listed on the box.
- Next, divide the mixture into 3 equal portions. One portion should stay white. Add red food coloring in the second portion, and blue coloring in the third. Stir well until the color dissolves completely.
- Then using a spoon, make small droops of each mixture in the bottom of the baking dish. Drops will spread in the greased dish so you should do this quickly. I suggest you drop one color at a time leaving a few inches apart between the drops, then make the drops with the second color, then the third, until you cover the bottom of the pan. Then drop another layer on top until using all mixtures. Finally, tap the baking dish on the counter to flatten the surface, do not spread with the spatula to avoid mixing the colors. Using a toothpick, swirl the colors just a little bit (you want the colors swirled not mixing together). Bake as directed on the box.
- When the cake is baked and sits at room temperature for about 10 minutes, poke the cake. Use the handle end of a wooden spoon to poke holes all over the top of the cake, then allow it to cool completely.
- In a bowl, combine the instant pudding and milk, whisking until the pudding is dissolved. Before the pudding sets completely, pour it over the cooled cake, trying to fill all the holes completely. Spread remaining pudding on top and place in the fridge to set completely.
- When the pudding is set and the cake is completely cooled, top the cake with whipped cream. Mix chilled heavy cream and vanilla extract until soft peaks form. Add powdered sugar and mix until stiff peaks form. Spread over the pudding layer.
- Garnish with sprinkles before serving.
- Store leftovers in the fridge.