Patriotic poke cake with red and blue gelatin, whipped topping and sprinkles, chilled and ready to slice.
# What You'll Need:
→ Cake
01 - 1 box (15.25 oz) white cake mix
02 - 1 cup water
03 - 1/2 cup vegetable oil
04 - 3 large eggs
→ Gelatin
05 - 1 box (3 oz) strawberry or cherry-flavored gelatin
06 - 1 box (3 oz) berry blue gelatin
07 - 2 cups boiling water, divided
08 - 2 cups cold water, divided
→ Topping
09 - 1 tub (8 oz) frozen whipped topping, thawed
10 - 2 tablespoons red, white, and blue sprinkles or nonpareils
11 - Fresh strawberries and blueberries (optional, for garnish)
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
02 - Prepare the white cake mix according to package instructions using the water, oil, and eggs. Pour the batter into the prepared baking dish and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
03 - Remove cake from oven and let cool for 15 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about every inch.
04 - Dissolve the red gelatin in 1 cup boiling water, then stir in 1/2 cup cold water. Repeat with blue gelatin using separate bowls.
05 - Carefully pour the red gelatin mixture over half of the holes in the cake and the blue gelatin over the other half. Refrigerate cake for at least 2 hours until the gelatin is set.
06 - Spread thawed whipped topping evenly over the cake. Sprinkle with red, white, and blue sprinkles. Add fresh berries on top if desired.
07 - Slice and serve chilled.
