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Patriotic Poke Cake


2 baked 9-inch round white cake layers, cooled
2 cups boiling water, divided
1 (3 ounce) package jell-o brand gelatine, any red flavour
1 (3 ounce) package jell-o brand blueberry flavour gelatine
1 (8 ounce) container cool whip whipped topping, thawed, divided


Place the cake layers, top sides up, in 2 x 9-inch round cake pans. Pierce the cake with a large fork at ½ inch intervals.

Stir 1 cup of the boiling water into red and blueberry gelatine in separate bowls 2 minutes until completely dissolved. Carefully pour red gelatine over 1 cake layer and blueberry gelatine over second cake layer. Refrigerate 3 hours.

Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping.

Refrigerate 1 hour or until ready to serve. Garnish with fresh fruit, if desired. Store leftover cake in refrigerator.

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