Festive Memorial Day poke cake with red and blue gelatin, whipped topping, and patriotic sprinkles—serve chilled.
# 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 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, optional, for garnish
12 - Fresh blueberries, optional, for garnish
# How-To:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
02 - Combine white cake mix, 1 cup water, 1/2 cup vegetable oil and 3 large eggs; beat until smooth following package guidance for consistency.
03 - Pour batter into the prepared pan and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean; remove from oven and cool 15 minutes.
04 - Using the handle of a wooden spoon, poke holes across the surface about 1 inch apart to allow fillings to penetrate.
05 - Dissolve the strawberry/cherry gelatin in 1 cup boiling water and stir in 1/2 cup cold water; in a separate bowl dissolve the berry blue gelatin in 1 cup boiling water and stir in 1/2 cup cold water.
06 - Carefully pour the red gelatin into half of the holes and the blue gelatin into the other half, distributing evenly so colors alternate; transfer to the refrigerator and chill at least 2 hours until set.
07 - Spread thawed whipped topping evenly over the set cake, sprinkle with red, white, and blue sprinkles, and top with fresh strawberries and blueberries if using; slice and serve chilled.
