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Patriotic Poke Cake

A sweet, easy and patriotic poke cake dessert perfect for every 4th of July BBQ gathering.  

Course Dessert
Keyword cake, dessert, poke cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Author Censie


  • 2 boxes white cake mix
  • 8 large egg whites
  • 1 cup canola oil
  • 1/2 cup water
  • 1 box 3.4 ounce cherry jell-o
  • 1 box 3.4 ounce blue raspberry jell-o
  • 2 cups boiling water divided
  • 1/2 cup powdered sugar
  • 16 ounce cream cheese softened - divided
  • 16 ounce Cool Whip
  • Patriotic sprinkles
  • 2 squeeze bottles


  1. Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray and set aside

  2. Using a standing mixer, combine the cake mix, egg whites, oil, and water.Mix together until combined and smooth

  3. Pour into baking dish and bake for 30-35 minutes or until a toothpick comes out clean

  4. Allow to cool completely. Using a wooden spoon, poke holes all over the the cake

  5. In two small bowls, combine the cherry jello and 1 C boiling water into one bowl and the blue raspberry jello and the other 1 C of boiling water Mix until both are combined

  6. Pour each jello into their own squeeze bottle

  7. Pour the jello into each hole like shown in the example

  8. In two bowls, add 8oz cream cheese, 1/4 C cherry jello and 1/4 C powdered sugar into 1 bowl and whisk until combined and smooth

  9. In the second bowl, whisk until combined the remaining 8oz cream cheese, 1/4 C blue raspberry jello and 1/4 C powdered sugar

  10. Spoon 1 tbsp of each cream cheese mixture onto the top of the cake and spread evenly

  11. Scoop the cool whip into the piping bag and pipe all over the cake

  12. Sprinkle with patriotic sprinkles. Place in the fridge to harden overnight