Red, White and Blue Fourth of July Poke Cake

Red, White and Blue Fourth of July Poke Cake
265 min.
16
172kcal

Suggestions


Celebrate the spirit of Independence Day with a delightful dessert that embodies the colors of the American flag! Our Red, White and Blue Fourth of July Poke Cake is not only a feast for the eyes but also a treat for the taste buds. This festive cake is perfect for summer gatherings, barbecues, and family picnics, bringing a touch of patriotism to your dessert table.

Imagine a moist, fluffy white cake infused with vibrant strawberry gelatin, creating a burst of flavor in every bite. The creamy layer of white chocolate pudding and Cool Whip adds a luscious texture that perfectly complements the fruity toppings. Fresh strawberries and blueberries are artfully arranged on top, transforming this cake into a stunning centerpiece that will impress your guests.

With a preparation time of just over four hours, including chilling, this cake is surprisingly easy to make, allowing you to spend more time enjoying the festivities with your loved ones. Each slice is a delightful combination of sweetness and freshness, making it a guilt-free indulgence at only 172 calories per serving. Whether you're hosting a backyard barbecue or attending a potluck, this Red, White and Blue Poke Cake is sure to be a hit, leaving everyone asking for seconds!

Ingredients

  • box cake mix white
  • box strawberry gelatin (4-serving size)
  • cup water boiling
  • 0.5 cup water cold
  • box peach pie filling white instant (4-serving size)
  • 0.5 cup milk cold
  • oz cool whip frozen thawed
  • cup strawberries fresh sliced
  • 0.5 cup blueberries fresh

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool in pan on cooling rack 20 minutes.
  2. With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
  3. In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

Nutrition Facts

Calories172kcal
Protein5.74%
Fat11.24%
Carbs83.02%

Properties

Glycemic Index
7.38
Glycemic Load
0.56
Inflammation Score
-1
Nutrition Score
4.2282608643822%

Flavonoids

Cyanidin
0.54mg
Petunidin
1.47mg
Delphinidin
1.67mg
Malvidin
3.13mg
Pelargonidin
2.24mg
Peonidin
0.94mg
Catechin
0.52mg
Epigallocatechin
0.1mg
Epicatechin
0.07mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.01mg
Naringenin
0.02mg
Luteolin
0.01mg
Kaempferol
0.12mg
Myricetin
0.06mg
Quercetin
0.45mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:171.72kcal
8.59%
Fat:2.19g
3.37%
Saturated Fat:1.18g
7.39%
Carbohydrates:36.37g
12.12%
Net Carbohydrates:35.67g
12.97%
Sugar:21.71g
24.12%
Cholesterol:3.18mg
1.06%
Sodium:263.06mg
11.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.52g
5.03%
Phosphorus:136.44mg
13.64%
Vitamin B2:0.17mg
10.26%
Calcium:98mg
9.8%
Vitamin C:5.74mg
6.96%
Folate:27.63µg
6.91%
Vitamin B1:0.1mg
6.63%
Manganese:0.12mg
5.87%
Selenium:3.75µg
5.35%
Vitamin B3:0.89mg
4.43%
Vitamin B12:0.25µg
4.18%
Iron:0.69mg
3.84%
Fiber:0.7g
2.82%
Vitamin E:0.35mg
2.33%
Copper:0.05mg
2.29%
Vitamin K:2.03µg
1.93%
Vitamin B6:0.04mg
1.89%
Magnesium:7.38mg
1.85%
Potassium:64.51mg
1.84%
Zinc:0.25mg
1.64%
Vitamin B5:0.14mg
1.41%