Flavorful Jello Flag Poke Cake Recipe Easy Fresh Berry Topping Delight
A vibrant and moist poke cake infused with red and blue Jello, topped with fresh berries for a festive and refreshing dessert perfect for holidays and gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
- Yellow cake mix (15.25 oz), plus ingredients called for on the box (usually eggs, oil, water)
- Red Jello powder (3 oz)
- Blue Jello powder (3 oz)
- Boiling water (2 cups), divided
- Cold water (1 cup), divided
- Whipped topping (8 oz), chilled (store-bought or homemade whipped cream)
- Fresh strawberries (about 1 cup), sliced
- Fresh blueberries (about 1 cup)
- Fresh raspberries (optional, about ½ cup)
Instructions
- Preheat oven to 350°F (175°C). Mix the yellow cake mix according to package instructions, combining with eggs, oil, and water. Use an electric mixer or whisk until smooth, about 2-3 minutes. Pour batter evenly into a greased 9×13 inch pan.
- Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes before poking.
- Dissolve the red Jello powder in 1 cup boiling water, stirring until fully dissolved. Add ½ cup cold water and stir. Repeat for the blue Jello powder with the remaining boiling and cold water.
- Using a fork or skewer, poke holes all over the cake about 1 inch apart, going about halfway through the cake but not to the bottom.
- Carefully pour the red Jello mixture over one half of the cake, making sure liquid fills the holes. Then pour the blue Jello over the other half. Refrigerate for at least 2 hours or until set.
- Once the Jello is fully set, spread the whipped topping evenly over the entire cake surface with a spatula or spoon.
- Arrange the sliced strawberries on the red Jello side, blueberries on the blue Jello side, and raspberries in between if using.
- Refrigerate the completed cake for another 30 minutes to let flavors meld and topping firm up slightly. Serve chilled.
Notes
Poke the cake while it is warm but cool enough to handle to avoid crumbling. Pour Jello slowly to prevent overflow and keep the two colors separate for a neat flag design. Use fresh, firm berries for best texture. For dairy-free, swap whipped topping with coconut whipped cream. Refrigerate at least 2 hours for Jello to set fully. Serve chilled and slice with a knife dipped in hot water for clean edges.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 265
- Sugar: 28
- Fat: 7
- Carbohydrates: 40
- Protein: 3
Keywords: poke cake, Jello cake, flag cake, berry topping, Fourth of July dessert, easy summer dessert, patriotic cake, fresh berries, quick dessert