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Patriotic Poke Cake #2


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Rate this recipe 4.3/5 (12 Votes)
Patriotic Poke Cake #2 1 Picture


  • For the cake:
  • 1 box (18 oz.) white cake mix (also eggs, oil and water called for on the box)
  • 2 cups boiling water
  • 2 pkg. (3 oz. each) red jello (any flavor)
  • For the frosting:
  • 1/2 cup butter, softened
  • 2 tsp. vanilla extract
  • 3-3/4 cup powdered sugar
  • 3-4 tbsp. milk
  • blue food coloring, (I prefer the 1 oz. bottle made by Wilton)
  • Patriotic colored sprinkles


Servings 16
Adapted from


Step 1

Prepare and bake cake according to package directions, using a 13x9-in. cake pan. Let cool. Using a meat fork or the handle of a wooden spoon, pokes holes in the cake every 1/2-in to 1-in.

Empty the jello packages into a medium-sized bowl and add the boiling water. Stir briskly for 2 minutes or until the jello is dissolved. Evenly pour over the poked cake. Place in the refrigerator for 2-4 hours or until jello is set.

Meanwhile, make the frosting. Cream butter and the vanilla with an electric mixer. Add the powdered sugar and 3 tbsp. milk. Beat with an electric mixer until well combined and fluffy. Add a small amount of blue food coloring, beat well. Add more food coloring if more color is desired. If necessary, add 1 tbsp. milk to the frosting if it needs thinned out.

After jello is set, top cake with frosting. Top with sprinkles.

Store in refrigerator.


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