Bake time: 35 minutes

Chill time: overnight

Total time: 50 minutes

Ingredients

• 2 boxes of white cake mix
• 8 large egg whites
• 1 cup Canola oil
• 2 1/2 cups water
• 1 – 3.4 oz box of Cherry Jello
• 1 – 3.4 oz Box of blue raspberry Jello
• 2 cups boiling water, divided
• 1/2 cup powdered sugar
• 16 oz cream cheese, softened and divided
• 16 oz container of whipped topping, like Cool Whip
• Red, white and blue sprinkles
• 2 squeeze bottles

Directions

• Preheat oven to 350 degrees F and spray a 9×13 baking dish with baking spray (like PAM) and set aside
• Using a standing mixer, combine the cake mix, egg whites, oil, and water
• Mix together until combined and smooth
• Pour into baking dish and bake for 30-35 minutes or until a toothpick comes out clean
• Allow to cool completely
• Using a wooden spoon, poke holes all over the the cake
• In two small bowls, combine the cherry Jello and 1 cup of boiling water into one bowl and the blue raspberry Jello and the other cup of boiling water
• Mix until both are combined
• Pour each Jello into their own squeeze bottle
• Pour the Jello into each hole like shown in the picture
• In two bowls, add 8oz cream cheese, 1/4 cup cherry Jello and 1/4 cup powdered sugar into 1 bowl and whisk until combined and smooth
• In the second bowl, whisk until combined the remaining 8oz cream cheese, 1/4 cup blue raspberry Jello and 1/4 cup powdered sugar
• Spoon 1 tbsp of each cream cheese mixture onto the top of the cake and spread evenly
• Scoop the whipped topping into the piping bag and pipe all over the cake
• Top with red, white and blue sprinkles for a patriotic look
• Place in the fridge to harden overnight.

Let me know if you end up making this cake and share with me the results on our Facebook! You can also find more ideas on our Pinterest.

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Yield: 9 servings

Easy Red, White and Blue Poke Cake

Print

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 8 hours

Total Time 8 hours 45 minutes

Ingredients

• 2 boxes of white cake mix
• 8 large egg whites
• 1 cup Canola oil
• 2 1/2 cups water
• 1 - 3.4 oz box of Cherry Jello
• 1 - 3.4 oz Box of blue raspberry Jello
• 2 cups boiling water, divided
• 1/2 cup powdered sugar
• 16 oz cream cheese, softened and divided
• 16 oz container of whipped topping, like Cool Whip
• Red, white and blue sprinkles
• 2 squeeze bottles

Instructions

1. Preheat oven to 350 degrees F and spray a 9x13 baking dish with baking spray (like PAM) and set aside
   
2. Using a standing mixer, combine the cake mix, egg whites, oil, and water
   
3. Mix together until combined and smooth
   
4. Pour into baking dish and bake for 30-35 minutes or until a toothpick comes out clean
   
5. Allow to cool completely
   
6. Using a wooden spoon, poke holes all over the the cake
   In two small bowls, combine the cherry Jello and 1 cup of boiling water into one bowl and the blue raspberry Jello and the other cup of boiling water
   
7. Mix until both are combined
   
8. Pour each Jello into their own squeeze bottle
   
9. Pour the Jello into each hole like shown in the picture
   
10. In two bowls, add 8oz cream cheese, 1/4 cup cherry Jello and 1/4 cup powdered sugar into 1 bowl and whisk until combined and smooth
11. In the second bowl, whisk until combined the remaining 8oz cream cheese, 1/4 cup blue raspberry Jello and 1/4 cup powdered sugar
    
12. Spoon 1 tbsp of each cream cheese mixture onto the top of the cake and spread evenly
    
13. Scoop the whipped topping into the piping bag and pipe all over the cake
    
14. Top with red, white and blue sprinkles for a patriotic look
    
15. Place in the fridge to harden overnight.

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