4th of July Cake (Patriotic Poke Cake)
This 4th of July Cake is the perfect chilled dessert for your Independence Day celebrations. It is so fun with the red, white, and blue colors inside.
- Fruit raspberries, strawberries, blueberries
- Sprinkles red, white, and blue
Pre-heat oven to 350 degrees. Mix together the cake batter ingredients (above) then cook it according to the directions on the box in a 9x13 inch pan. (About 25-30 min)
When cake is completely cooled after baking, mix together the first jello package with 1 cup boiling water, then stir in 1/2 c. cold water. Jell-o mix needs to remain in liquid form for dispensing so don't refrigerate before adding to cake.
Make a bunch of holes in the cake using the handle end of a butter knife. Using a child's medicine dispenser, add about 1 to 2 tsp of Jello into every other hole. (see picture above)
When finished, repeat steps with the second color of jell-o.
Cover cake and refrigerate until ready to serve (at least 1 hour). Add frosting when cake is cold.
Using a hand mixer, thoroughly blend the frosting ingredients, then spread evenly over the cake.
Optional: just before serving, top with fruit or sprinkles.
Calories: 367kcal | Carbohydrates: 54g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 333mg | Potassium: 95mg | Fiber: 1g | Sugar: 34g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 116mg | Iron: 1.2mg