Red White and Blue Poke Cake is a white cake mix dyed with blue and red food coloring, then soaked with cheesecake-flavored pudding and topped with Cool Whip and festive sprinkles!
This Red, White, And Blue Poke Cake is perfect for summertime celebrations! Memorial Day, 4th of July, Labor Day, you name it! Loaded with delicious pudding flavor and light and refreshing whipped topping, you’ll be the talk of the party for bringing this around!
All About Red, White And Blue Poke Cake
Taste: Picky eaters are going to love this recipe! White cake mix is soaked with cheesecake pudding before being topped with Cool Whip. Simple flavors make this recipe go a long way!
Texture: Like all other poke cakes, this one is especially moist and tender! The Cool Whip topping brings an extra creamy and light texture to the mix!
Why I Love This Poke Cake
- Chilled And Refreshing– This cake is chilled, making it SUPER refreshing for the heat of summer! Cool Whip on top makes it extra light and doesn’t feel too heavy on the stomach.
- Festive And Fun—Red, White, and Blue Poke Cake is decorated with festive sprinkles, perfect for celebrating the 4th of July or Memorial Day.
- Kid-Friendly Recipe- This recipe is SO easy to make, and it’s perfect for kiddos to help with! They love to poke the holes in the cake, mix ingredients together, and squeeze pudding into each hole they make.
- Perfect For Large Crowds- This cake serves at least 12 people, but you can also cut smaller squares to feed an even larger crowd.
Red, White And Blue Poke Cake Ingredients
- White cake mix (plus ingredients needed for cake, located on the back of the box. Typically eggs, water, and oil.)
- Red food coloring
- Blue food coloring
- Cheesecake instant pudding
- Milk
- Whipped cream topping
- Festive sprinkles
How To Make Red, White And Blue Poke Cake
- Preheat your oven and grease a 9×13 baking sheet, then set aside. Prepare your cake mix according to the box instructions, then divide the cake batter into two bowls.
- Dye one bowl of batter red and the other blue. Scoop spoonfuls of the batter into the prepared baking dish, alternating colors. Allow the colors to touch each other and overlap, creating a tye-dye-like pattern until all of the batter is in the cake pan. Bake for 25 minutes or until a toothpick comes out clean.
- While the cake cools, combine milk and pudding mix in a medium bowl.
- Using the end of a wooden spoon or a large straw, poke holes across the top of the baked cake.
- Put the pudding mixture into a piping bag and begin piping the pudding into each of the holes you just created in the cake. Once all of the pudding is in the cake, allow the cake to rest in the fridge for 4 hours.
- When ready to serve, remove the cake from the refrigerator and top with your whipped cream topping and sprinkles. Slice and serve!
Tips And Tricks
- White chocolate pudding can be used in place of cheesecake-flavored pudding.
- Yellow cake mix can be used instead of white cake mix, but you will likely need to use more red and blue dye to cover the yellow hue of the yellow cake mix.
- Piping the pudding into the holes makes it easy to have even parts of pudding vs cake, but you can also spoon the pudding over the cake and into the holes.
- You can also use a ziplock bag instead of a piping bag for the pudding.
Storage Instructions
Store this cake in the refrigerator for up to 3 days. If you want to freeze the cake, freeze it before you fill it with pudding. Once ready to serve, allow the cake to thaw to room temperature, then resume at step 6.
Red White and Blue Poke Cake
This Red White Blue Poke Cake is perfect for all those upcoming summer parties. White cake mix is colored red and blue and filled with white cheesecake pudding. Topped with whipped cream and festive sprinkles this is always a hit at the summer cookouts.
Print
Pin
Rate
Servings: 12
INGREDIENTS
- 1 box 15.25 ounce white cake mix plus the ingredients the box calls for (water, oil, eggs)
- Red and blue food coloring
- 3.4 ounce box cheesecake flavored instant pudding
- 2 cups milk
- 8 ounce container whipped topping
- Red white, blue sprinkles
INSTRUCTIONS
- Preheat your oven to 350 degrees and grease a 9×13 baking dish, set aside.
- In a large mixing bowl combine the cake mix with the water, eggs and oil your box mix calls for, then split the batter evenly between two bowls.
- Dye one bowl of batter blue, and the other red.
- Place spoonfuls of the batter in the cake pan alternating colors, allowing the colors to overlap and touch eachother.
- Bake for 25 minutes or until a toothpick inserted comes out clean, then set aside to cool.
- While the cake is cooling, whisk together the instant pudding and milk until smooth.
- Using a large straw or end of a wooden spoon, poke holes all over the cake.
- Pour the pudding into a piping bag and cut the tip to be the same width as the cake holes. Carefully pipe pudding into every hole in the cake, using a spoon to smooth out any remaining pudding over the tops of the holes.
- Cover and set in the fridge for 4 hours.
- When ready to serve, top with the whipped topping and sprinkles. Slice, serve, and enjoy!
NOTES
Store leftovers in the fridge for up to 3 days.
You can freeze this cake for up to 3 months.
You can freeze this cake for up to 3 months.
Author
Loved this!