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slice of red white and blue poke cake with with white icing and 4th of July sprinkles on a white plate

Red White and Blue Poke Cake

This Red White and Blue Poke Cake is one of the best patriotic desserts made simple! A boxed cake mix and two kinds of jello come together to form a deliciously moist cake topped with whipped topping and fun festive sprinkles!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Chilling time 3 hours
Total Time 3 hours 50 minutes
Servings 12
Calories 531kcal


For the Poke Cake

  • 1 box white cake mix such as Betty Crocker
  • ½ cup vegetable oil per Betty Crocker box
  • 3 eggs per Betty Crocker box
  • 1 cup water per Betty Crocker box
  • 3.4 ounce box of Strawberry jello
  • 3.4 ounce box of Berry blue jello
  • 2 cups boiling water divided
  • 1 cup cold water divided

For the Frosting

  • 8 ounces cream cheese
  • 1 ½ cups heavy whipping cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Red White and Blue Patriotic Sprinkles


Making the Poke Cake

  • Preheat oven to 350° F and spray a 9x13 pan with non-stick spray.
  • In a large mixing bowl, add the cake mix, eggs, oil and water and blend well until blended well. (careful not to over mix)
    1 box white cake mix, ½ cup vegetable oil, 3 eggs, 1 cup water
  • Pour batter into the prepared dish.
  • Bake for 30-34 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and allow the cake to cool completely.
  • After the cake has cooled, poke holes all over the entire the top of the cake with the handle of a wooden spoon or a straw.
  • In a medium mixing bowl, mix the strawberry jello powder mix with 1 cup of boiling water and stir until dissolved. Then stir in 1 cup cold water and mix well.
    3.4 ounce box of Strawberry jello
  • In a separate mixing bowl, mix the berry blue jello powder mix with 1 cup of boiling water and stir until dissolved. Then stir in 1 cup cold water and mix well.
    3.4 ounce box of Berry blue jello
  • Using a measuring up or the end of a straw dipped in jello mixture, drip the strawberry jello into every other hole on the cake. Then repeat with the blue jello in the other holes. (You can also drizzle some in between each whole on a diagonal like I did)
  • Cover the cake with plastic wrap and refrigerate for at least 3 hours to set. You can also refrigerate overnight if desired.

Making the frosting

  • In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed for one minute until creamy.
    8 ounces cream cheese
  • Add the powdered sugar, ½ cup at a time and mix in until blended.
    2 cups powdered sugar
  • Add the vanilla extract and mix for about one minute.
    1 teaspoon vanilla extract
  • In a separate medium bowl, add the heavy whipping cream, and beat with the electric mixer for 7-8 minutes until stiff peaks form.
    1 ½ cups heavy whipping cream
  • Add the whipped cream to the cream cheese mixture and gently stir to combine well
  • Transfer the frosting to the cake and spread evenly over entire cake.
  • Top with red white and blue patriotic sprinkles just prior to serving.


You will only use about half of the jello mixtures. Place the remaining in the refrigerator to set and enjoy later or discard if you'd like.
Use cool whip instead of heavy whipping cream if desired.


Serving: 1slice | Calories: 531kcal | Carbohydrates: 71g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 429mg | Potassium: 118mg | Fiber: 1g | Sugar: 53g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg