Celebrate the 4th of July with a festive poke cake featuring a moist white cake colored with red and blue Jello. Topped with a creamy white chocolate pudding whipped frosting, it’s a simple and patriotic dessert everyone will love.
Easy Patriotic Poke Cake
Making this red, white, and blue poke cake is a breeze. The Jello adds fun colors without much effort, and the white chocolate whipped topping frosting is so good I could eat it by the spoonful. Usually, I top my poke cakes with whipped topping (with the exception of my Coconut Raspberry Poke Cake), and you can certainly use plain Cool Whip, but trust me, this white chocolate pudding version is to die for.
This red, white, and blue cake is perfect for any Independence Day celebrations or patriotic holidays. It brings a festive touch to your table with minimal fuss.
If you love the ease of this festive cake, check out my Christmas Jello Poke Cake!
Simple Ingredients
- White cake mix (plus ingredients listed on the package) – The easy base of our poke cake.
- Red Jello and blue Jello (plus water listed on the package) – These add vibrant patriotic colors and a fun, fruity flavor throughout the cake. I used cherry and berry blue Jello brand, but any red and blue color will work.
- White chocolate pudding – Creates a rich and creamy base for the frosting. Use instant pudding and not the cook-and-serve kind.
- Milk – Needed to prepare the pudding.
- Whipped topping – Makes the frosting light and airy.
- Patriotic sprinkles – Add a festive finishing touch that makes the cake visually appealing.
Making the Fourth of July Poke Cake
- Bake the cake – Prepare the box of white cake mix in a 9×13-inch cake pan per the package instructions. Once baked, allow the cake to cool completely.
- Poke the cake – Using the handle end of a wooden spoon or a similar-sized utensil, poke holes all over the cooled cake, about 1 inch apart.
- Prepare the Jello: Make the red and blue Jello separately per the package directions. Pour the red Jello into half the holes and the blue Jello into the other half. You only need about 1/2 teaspoon of Jello per hole; you won’t use all of it.
- Make the pudding frosting – Combine the white chocolate pudding mix and milk in a mixing bowl. Whisk until it starts to thicken, then fold in the whipped topping until thoroughly combined.
- Frost the cake – Spread the white chocolate pudding whipped topping evenly over the cake. Refrigerate the cake for at least 2 hours to let the Jello and frosting set.
- Decorate and serve – Right before serving, finish with a generous sprinkle of patriotic sprinkles on top. Slice and enjoy your festive 4th of July poke cake!
Variations and substitutions
Plain whipped topping – If you prefer a simpler version, you can frost the cake with plain Cool Whip or homemade whipped cream instead of the white chocolate pudding frosting. It will still be delicious and easy to make.
Homemade white cake – For a homemade touch, you can bake a white cake from scratch instead of using a boxed cake mix. Just follow your favorite white cake recipe, ensuring it’s fully cooled before poking and adding the Jello.
Fruit toppings – Add fresh fruit on top of the cake for an extra layer of flavor instead of the sprinkles. Fresh strawberries and blueberries can be arranged in an American flag pattern to maintain the red, white, and blue theme.
Different pudding flavors – You can switch the white chocolate pudding with vanilla or cheesecake pudding mix if you prefer a different taste for the frosting.
Tips for success
- Use a white cake – Stick with a white cake mix for this recipe. Yellow cake mix won’t fit the theme and can cause the Jello to look more orange and green instead of vibrant red and blue.
- Proper hole depth – Don’t poke the holes all the way through the cake, or the Jello will pool at the bottom. Aim to poke the holes about 3/4 into the cake to ensure even distribution without pooling.
- Control the Jello amount – Do not use all of the Jello. You only want to add about 1/2 teaspoon per hole. This will prevent the cake from becoming too soggy.
- Use a turkey baster – For better control when applying the Jello to the cake, use a turkey baster. It allows you to place the Jello precisely into each hole without making a mess.
- Add sprinkles right before serving – Many sprinkles can bleed when they come into contact with moisture for extended periods.
How to store the cake
Store the poke cake in the refrigerator, covered with plastic wrap or in an airtight container, for 2-3 days.
Do not freeze this cake, as the texture of the whipped topping frosting will change when thawed and may become watery.
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4th of July Jello Poke Cake
Ingredients
- 1 box of white cake mix plus ingredients listed on the package
- 1 (3 ounce) box of red jello plus water listed on the package
- 1 (3 ounce) box of blue jello plus water listed on the package
- 1 (3.3 ounce) box of instant white chocolate pudding
- 3/4 cup milk
- 1 (8 ounce) tub of whipped topping thawed
- patriotic sprinkles
Instructions
- Prepare the white cake mix in a 9×13-inch pan according to the package instructions. Once baked, allow the cake to cool completely in the pan.
- Using the handle of a wooden spoon or similar utensil, poke holes all over the cooled cake, about 1 inch apart.
- Make the red and blue Jello separately according to the package instructions. Pour the red Jello into half of the holes and the blue Jello into the other half. You won’t use all of the Jello, you only need about 1/2 teaspoon per hole.
- In a mixing bowl, combine the white chocolate pudding mix and milk. Whisk until it starts to thicken. Fold in the whipped topping until fully combined.
- Spread the white chocolate pudding whipped topping evenly over the entire cake. Refrigerate the cake for at least 2 hours to let the Jello and pudding set.
- Keep the cake refrigerated until ready to serve. Just before serving, finish with a generous sprinkle of patriotic sprinkles on top. Enjoy your festive Red, White, and Blue Poke Cake!
Notes
- Store the poke cake in the refrigerator, covered with plastic wrap or in an airtight container, for 3-4 days.
- Do not freeze this cake, as the texture of the whipped topping frosting will change when thawed and may become watery.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.