Festive red, white and blue poke cake with swirled gelatin, 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 box
06 - Berry blue-flavored gelatin, 3 oz box
07 - Boiling water, 2 cups, divided
08 - Cold water, 2 cups, divided
→ Topping
09 - Frozen whipped topping (thawed), 8 oz tub
10 - Red, white and blue sprinkles or nonpareils, 2 tablespoons
11 - Fresh strawberries and blueberries, optional, to garnish
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan 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 following the mix package guidance for consistency.
03 - Pour batter into the prepared pan and bake 28 to 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, poke holes roughly 1 inch apart across the warm cake, working quickly so the cake retains some warmth to accept the gelatin.
05 - In a bowl dissolve the red gelatin in 1 cup boiling water, stirring until fully dissolved; then stir in 1/2 cup cold water.
06 - In a separate bowl dissolve the blue gelatin in 1 cup boiling water, stirring until dissolved; then stir in 1/2 cup cold water.
07 - Carefully spoon or pour the red gelatin into half of the holes and the blue gelatin into the remaining holes so the colors distribute evenly.
08 - Refrigerate the pan for at least 2 hours, or until the gelatin is fully set.
09 - Spread the thawed whipped topping evenly over the chilled cake, sprinkle with red, white and blue sprinkles, add fresh berries if desired, slice and serve chilled.
