Chilled red, white & blue poke cake with strawberry and blue gelatin pockets, whipped topping, and patriotic sprinkles.
# What You'll Need:
→ Cake
01 - White cake mix (15.25 oz box)
02 - Water, 1 cup
03 - Vegetable oil, 1/2 cup
04 - Large eggs, 3
→ Gelatin
05 - Strawberry or cherry-flavored gelatin, 3 oz package
06 - Berry blue-flavored gelatin, 3 oz package
07 - Boiling water, 2 cups (divided)
08 - Cold water, 2 cups (divided)
→ Topping and Garnish
09 - Frozen whipped topping (8 oz tub), thawed
10 - Red, white, and blue sprinkles or nonpareils, 2 tablespoons
11 - Fresh strawberries, as needed for garnish (optional)
12 - Fresh blueberries, as needed for garnish (optional)
# How To:
01 - Preheat the oven to 350°F. Generously grease a 9x13-inch baking dish and set aside.
02 - Combine the white cake mix with 1 cup water, 1/2 cup vegetable oil and 3 large eggs; beat until smooth according to package directions.
03 - Pour batter into the prepared 9x13-inch dish and bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to rest 15 minutes.
04 - Using the handle of a wooden spoon, evenly punch holes about 1 inch apart across the warm cake so gelatin can disperse into the crumb.
05 - In separate bowls, dissolve each 3 oz gelatin package: stir one into 1 cup boiling water then add 1/2 cup cold water; repeat for the second flavor with its own 1 cup boiling water and 1/2 cup cold water.
06 - Carefully pour the red gelatin over half of the holes and the blue gelatin over the remaining holes so colors are distributed. Transfer to the refrigerator and chill at least 2 hours until set.
07 - Spread the thawed whipped topping evenly over the set gelatin surface. Evenly scatter sprinkles and arrange fresh strawberries and blueberries if using.
08 - Slice the chilled cake into 12 portions and keep refrigerated until serving to maintain texture.
