4th of July Jello Cake

Front view of the inside of the cake pan to see the jello poke holes.

This 4th of July Jello Cake is my go-to dessert for Memorial Day celebrations and the Fourth of July get togethers. It's creamy, has a bright fresh flavor, and this cake is so easy to make. Plus, it's festive with red white and blue colors throughout.

Course Dessert

Cuisine American

Keyword 4th of july jello cake, patriotic jello cake, red white blue poke cake

Prep Time 15

Cook Time 23

Total Time 38

Servings

Calories 216kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 box (15.25 oz) white cake mix (plus ingredients called for)
1 box (3 oz) raspberry or cherry Jello
1 box (3 oz) berry blue Jello
1½ cups boiling water (divided)
1 cup ice cold water (divided)
8 ounces Cool Whip thawed
red white & blue patriotic sprinkles

Instructions

Prepare the cake according to the directions on the back of the box. Bake the cake in a 9x13 cake pan. Allow the cake to cool completely once done.
^{* I always like to replace the water that's called for with whole milk (or half and half). It's an easy swap that makes the cake taste better.}
1 box (15.25 oz) white cake mix
Once the cake is completely cooled, use the end of a wooden spoon or a straw to poke holes all over the top of the cake. Take a few minutes and do it in a uniform pattern (columns and rows) rather than random pokes everywhere.
In a small bowl mix together the red jello powder with 3/4 cup boiling water. Stir until dissolved. Stir in 1/2 cup of ice cold water and mix to combine.
In a separate bowl mix together the blue jello powder with 3/4 cup boiling water. Stir until dissolved. Stir in 1/2 cup of ice cold water and mix to combine.
^{* Fill a large cup with ice and then water. Let it sit. Use the ice cold water from the cup. Boil water on the stove top, or a tea kettle, for the boiling water. The hottest water from the tap won't be hot enough.}
1 box (3 oz) raspberry or cherry Jello, 1 box (3 oz) berry blue Jello, 1½ cups boiling water, 1 cup ice cold water
Pour a small amount of jello into each poked hole in the cake, alternating between red and blue. Cover the cake pan with a lid or plastic wrap and refrigerate for 4 hours.
^{* It's much easier to fill the holes by putting the jello liquid into a condiment squeeze bottle.}
When ready to serve, evenly spread the Cool Whip over top the cake and decorate with the patriotic sprinkles.
^{* Once you spread the Cool Whip on you can cover the cake again and let it refrigerate for several hours before serving it. Wait to add the sprinkles until right before serving (to avoid them bleeding into the white cool whip).}
8 ounces Cool Whip, red white & blue patriotic sprinkles

Nutrition