Description

This eye-catching patriotic poke cake combines a soft white base with refreshing ribbons of cherry and berry blue gelatin. It is an easy-to-make, crowd-pleasing dessert finished with a light whipped topping and festive sprinkles, making it the perfect centerpiece for any summer gathering.

Ingredients

1 box white cake mix (plus eggs and butter as directed on package)
1 package (3 oz) Berry Blue gelatin
1 package (3 oz) Cherry gelatin
2 cups boiling water
1 cup cold water
1 tub (8 oz) whipped topping, thawed
Patriotic sprinkles

Cook Mode Prevent your screen from going dark

Instructions

Prepare and bake the white cake mix in a 9×13 inch pan according to the package instructions and allow it to cool completely.
Using a large straw or the rounded handle of a wooden spoon, poke holes across the entire surface of the cake about 1 inch apart and three-quarters of the way deep.
In two separate bowls, dissolve each package of gelatin in 1 cup of boiling water, stirring until completely dissolved.
Stir 1/2 cup of cold water into the blue gelatin and 1/2 cup of cold water into the red gelatin.
Carefully spoon the gelatin mixtures into the holes, alternating colors to create a marbled or striped pattern.
Place the cake in the refrigerator for at least 3 to 4 hours, or overnight, to allow the gelatin to set.
Evenly spread the thawed whipped topping over the surface of the cake and decorate with sprinkles before serving.

Notes

To ensure the gelatin stays in distinct ribbons rather than bleeding too much, make sure the cake is completely cold before you begin poking the holes. For the cleanest slices, use a sharp knife and wipe it clean with a warm, damp cloth between every cut.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American