Patriotic Red, White, & Blue Poke Cake
Ingredients
1 Boxed White Cake Mix
ingredients to make the cake mix typically egg whites, water, & vegetable oil
3 oz Jello Cherry
3 oz Jello Berry Blue
1.5 cups hot water (divided)
8 oz Cool-Whip Whipped Topping defrosted
red & blue colored sugar or red, white, & blue sprinkles
Directions
Preheat the oven to 350°. Also, prep the baking pan with nonstick cooking spray.
In a medium-sized mixing bowl, prepare the cake per the package ingredients.
Pour the cake batter into the prepared 9x16x3 baking pan. Bake in the preheated oven for 25-30 minutes. A toothpick inserted into the cake should come out clean for it to be ready.
Once you remove the cake from the oven, prepare the 2 Jello mixes. Heat up 1.5 cups of water until boiling hot.
Using two pourable containers like glass measuring cups, add 4 Tablespoons of jello mix to each. Keep the red and blue separate, including using 2 different stirring spoons.
To each measuring cup with Jello, add ¾ cup of hot water. Carefully stir each until the gelatin mix dissolves.
Using the end of a wooden spoon, or thick chopsticks, poke holes over the top of the cake. Leave about ¾-1″ of space between each hole. this will keep the Jello colors from bleeding into one another and creating purple instead of red and blue.
I like big thick holes so used a large handle on my wooden spoon. With this size, I get about 4-5 holes across the short width of the cake and about 8-9 across the long length of the cake. If you are using a smaller wooden tool to poke holes you may get up to 30-40 holes total.
Carefully pour the red Jello into every other hole in the top of the cake. The holes do not need to be full, just a bit into each hole is plenty. Half the holes will now have a bit of red gelatin in them.
Next, add the blue Jello to the remaining holes. Make sure to not combine the colors.
Once all the Jello has been added to the cake, place the cake into the refrigerator. Chill for at least 1 hour. It is best as it sits so this is a great cake to make ahead of time, even the night before.
When you are ready to serve it, spread the Cool-Whip evenly over the top of the cake for frosting. Sprinkle with the red & blue sugar or sprinkles.
Cut into evenly sized squares. This cake should be about 24 pieces. Serve immediately and enjoy!
Store the remaining cake in the refrigerator for up to 5 days.
