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Perfect Red White and Blue No-Bake Layered Jello Poke Cake

red white and blue jello poke cake - featured image
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A quick and easy no-bake patriotic dessert featuring layers of red, white, and blue gelatin, creamy pudding, and moist white cake. Perfect for summer celebrations and potlucks.

Ingredients

Scale
  • Box of white cake mix (e.g., Betty Crocker)
  • Ingredients called for on the cake mix box (usually water, oil, and eggs)
  • 1 package (3 oz / 85 g) cherry-flavored gelatin (red layer)
  • 1 package (3 oz / 85 g) blueberry-flavored gelatin (blue layer)
  • 1 package (3 oz / 85 g) lemon or pineapple-flavored gelatin (white layer)
  • 2 cups (16 fl oz / 475 ml) boiling water (to dissolve gelatin)
  • 2 cups (16 fl oz / 475 ml) cold water (to mix with gelatin)
  • 1 package (3.4 oz / 96 g) instant vanilla pudding mix
  • 2 cups (16 fl oz / 480 ml) cold milk (whole or 2%)
  • 1 cup (8 fl oz / 240 ml) heavy whipping cream, whipped to soft peaks
  • 1 cup (8 fl oz / 240 ml) heavy whipping cream, whipped with 2 tbsp sugar (for topping)
  • Fresh blueberries and strawberries for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Prepare the white cake batter according to the box instructions using water, oil, and eggs.
  2. Pour batter evenly into a 9×13-inch baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool completely, about 1 hour. Use a cooling rack to speed cooling if desired.
  4. Once cooled, poke holes all over the cake about 1 inch apart using a fork or skewer, making sure not to poke all the way through.
  5. For each gelatin flavor (red, white, blue), dissolve the 3 oz packet in 2 cups boiling water. Stir until dissolved.
  6. Add 2 cups cold water to each gelatin mixture and chill in the fridge for 10-15 minutes until cool but still liquid.
  7. Pour the cherry (red) gelatin evenly over the cake, filling the poke holes and covering the surface. Refrigerate until just set but tacky, about 45 minutes to 1 hour.
  8. Repeat the layering process with the lemon or pineapple (white) gelatin, then the blueberry (blue) gelatin, allowing each layer to set similarly before adding the next.
  9. Whisk the instant vanilla pudding mix with 2 cups cold milk until thickened, about 2 minutes.
  10. Gently fold in 1 cup whipped cream to lighten the pudding texture.
  11. Spread the creamy pudding layer evenly over the fully set jello layers.
  12. Top the cake with sweetened whipped cream, smoothing or creating soft peaks with a spatula.
  13. Garnish with fresh blueberries and sliced strawberries if desired.
  14. Refrigerate the entire cake for at least 2 hours before serving to let layers meld and flavors settle.

Notes

Poke holes about 1 inch apart but not all the way through the cake to avoid sogginess. Chill each gelatin layer until tacky before adding the next to prevent colors from bleeding. Whip cream to soft peaks before folding into pudding for a light texture. Cake is best served chilled and can be stored covered in the fridge for up to 3 days. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: no-bake, poke cake, patriotic dessert, red white and blue, jello cake, layered dessert, easy summer dessert, Fourth of July dessert

Find it online: https://milacook.com/perfect-red-white-and-blue-no-bake-layered-jello-poke-cake-recipe-for-easy-patriotic-dessert/