Pure Nostalgia, Light, Delicious – And Fun!
This festive poke cake tastes like every summer picnic we remember from childhood. Its charm lies in simplicity — a white cake mix, two flavors of gelatin, a layer of whipped topping, and plenty of sprinkles. Cool, colorful, and easy to make, it practically decorates itself.
We’ve been making this Jello poke cake for years. The best part is how versatile it is: switch flavors and colors for any holiday or celebration. Right now it’s berry blue and cherry for summer — one simple recipe, endless ways to personalize it.
The cake starts with a white cake mix, two 3-ounce packages of gelatin (any brand), an 8-ounce tub of whipped topping, and festive sprinkles. Make the cake following the box directions, and use a white cake mix for the brightest, cleanest base. A white cake lets the red and blue gelatin really stand out, and its snowy appearance complements the vibrant colors.
Here are a few other festive red, white, and blue ideas to try this summer:
- Festive Oven S’mores
- Star Spangled Sugar Cookie Bars
- Patriotic Vanilla Fudge
How To Make A Jello Poke Cake
For the whitest cake, follow the “egg whites only” directions on the cake mix box. Use the amounts of oil, egg whites, and water listed, and bake in a 9-by-13-inch pan. I prefer a glass pan so the pretty inside shows through, but any pan will work. If you prefer to bake a homemade white cake from scratch, that’s perfectly fine, too.
While the cake bakes, prepare the gelatin for the poke step — but not according to the usual package directions. Use half the water called for on the Jello box so the gelatin is firmer and won’t make the cake soggy. For a 3-ounce package, dissolve it in 1 cup of boiling water, stir until completely dissolved, and let it cool to room temperature. Do not add extra water. Sugar-free gelatin works well here if you prefer.
When the cake is finished baking, let it cool on a rack about 20 minutes. Then poke holes across the surface using the handle of a wooden spoon or a similar tool. Pour the cooled gelatin into the holes in alternating rows — red in one row, blue in the next — so the colors remain distinct.
To make pouring easier and neater, use a plastic squeeze bottle or condiment dispenser for the cooled gelatin. Fill the bottle, replace the lid, and gently squeeze the gelatin into the holes. Take your time so the colors don’t bleed into each other — red and blue will mix to purple, which isn’t the look you want for a patriotic cake.
Small, inexpensive squeeze bottles work well and can be reused for honey, oil, and many other kitchen tasks.
How To Finish Your Festive Jello Poke Cake
After pouring the gelatin, refrigerate the cake for a few hours so the gelatin sets and soaks into the cake. Once chilled, spread an 8-ounce tub of whipped topping over the surface. Whipped topping stays stable in the fridge better than fresh whipped cream, making it a convenient choice for this dessert.
Defrost the whipped topping in the refrigerator for at least four hours without stirring to preserve volume. Keep the cake covered in the refrigerator while the topping thaws.
Finish with sprinkles that make you smile. Small flags or themed toppers are a cute addition if you have them.
A Jello poke cake is ideal for picnics and holiday gatherings. It’s light, refreshing, and visually striking. Perfect for July 4th, Memorial Day, Flag Day, Labor Day, or any celebration where red, white, and blue make sense. Pair it with picnic favorites like a classic macaroni salad, guacamole, pasta salad, or a crowd-pleasing dip for a full summer spread.
PRINTABLE RECIPE CARD
Red White and Blue Jello Poke Cake
A light, cool, and refreshing cake poked with two flavors of gelatin and finished with whipped topping and sprinkles — a pretty dessert for summer holidays.
15 minutes
35 minutes
2 hours
2 hours 50 minutes
Ingredients
- 1 box white cake mix (+ ingredients on box)
- One 3-ounce box red gelatin, regular or sugar-free
- One 3-ounce box blue gelatin, regular or sugar-free
- 2 cups boiling water
- One 8-ounce tub whipped topping, defrosted (regular or sugar-free)
- Holiday sprinkles
Instructions
- Bake the cake according to the directions on the box in a 9×13 baking pan. A glass pan makes a pretty presentation.
- While the cake bakes, dissolve each 3-ounce package of gelatin in 1 cup of boiling water in separate bowls. Stir until fully dissolved and cool to room temperature.
- Let the cake cool about 20 minutes, then poke holes across the surface with the handle of a wooden spoon.
- Pour the red gelatin into every other row of holes and the blue gelatin into the remaining holes. Use all the gelatin.
- To make pouring neater, use a plastic squeeze bottle for the cooled gelatin.
- Refrigerate the cake for 2–4 hours or overnight, then spread the defrosted whipped topping and sprinkle with decorations.
- Store leftovers in the refrigerator for up to three days.
Notes
Use the “egg whites only” instructions on the cake mix box for the whitest cake.
Nutrition Information:
Yield:
15
Serving Size:
1
Amount Per Serving:
Calories: 112
Total Fat: 5g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 0mg
Sodium: 21mg
Carbohydrates: 18g
Fiber: 0g
Sugar: 17g
Protein: 0g
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.