Celebrate the Fourth of July or Memorial Day with this delicious and patriotic Red, White, and Blue Cake! Easy to make and perfect for any summertime celebration, this cake is sure to be a hit with everyone!
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I don’t know about you, but I love adding a festive addition to any patriotic party/gathering! From my Red, White, and Blue Slushies, Fourth of July Strawberries, to my Red, White, and Blue Jello Trifle, and now this flavor packed Red, White, and Blue Poke Cake….I can’t get enough. With a white cake base, cheesecake pudding center, and whipped cream topping, this cake has everyone going back for seconds!
Jump to:
- Why You’ll Love this Red White and Blue Poke Cake
- 4th of July Poke Cake Ingredient Notes
- How to make Red White and Blue Cake
- Variations and Substitutions
- How to color the cake batter
- How to store Patriotic Poke Cake
- Red White and Blue Cake Tips
- More 4th of July recipes to try
- Tasty Cake Recipes to try
- Red, White, and Blue Poke Cake
Why You’ll Love this Red White and Blue Poke Cake
- Easy to make– using cake mix, Instant pudding mix, and whipped cream, this cake comes together easily and in no time!
- Can be prepared ahead of time– to save on time, this cake can be made up to 24 hours in advance!
- Patriotic– with red, white, and blue throughout, this red, white blue cake is the perfect addition for BBQ’s, picnics, 4th of July, and Memorial Day!
- Flavorful– who doesn’t love a moist white cake with cheesecake pudding throughout?! So delicious and refreshing.
4th of July Poke Cake Ingredient Notes
You only need a few simple ingredients for this red, white and blue flag cake. They should be easy to find in your grocery store. See printable recipe card at the bottom of this post for exact ingredient amounts and step by step directions.
- Cake– you’ll need one box of white cake mix, 15.25-ounce box, plus ingredients listed on box (eggs, water, and oil)
- Food Coloring– I use gel food color personally, but any type works. You will want blue food color and red food color.
- Instant Pudding– one box of Cheesecake flavored Instant Pudding, a 3.4-ounce box.
- Milk– any type works, I use 2%.
- Whipped Topping– if frozen, set it out when you make the cake, so it starts thawing and is easier to spread evenly on top of the cake.
- Sprinkles– red, white, and blue sprinkles add a simple, yet festive touch.
How to make Red White and Blue Cake
- Preheat oven to 350 degrees and grease a 9×13 baking pan.
- In a large bowl, combine the white cake mix with the water, eggs, and oil as directed on the back of box using an electric mixer on medium speed.
- Separate the cake batter into two bowls.
- Add red food coloring to one half and blue food coloring to the other half. Stir until combined and desired color is reached.
- In prepared baking pan, add spoonful’s of the batter alternating colors until all cake batter has been added to the pan.
- Place in oven to bake for about 25 minutes or until toothpick comes out clean when inserted in center of cake.
- Set cake aside to fully cool.
- In a medium bowl, whisk together the Instant pudding mix and milk until smooth and creamy.
- Using a wooden spoon handle or large straw, poke holes into top of cake covering entire pan.
- Place pudding mixture into a large piping bag with corner cut off to pipe into each of the holes, or simply spoon the mixture evenly into holes.
- Cover cake pan with plastic wrap and place in refrigerator to chill for about 4 hours.
- When ready to serve, top with the whipped cream and sprinkles. Cut cake into desired size pieces and enjoy!
Variations and Substitutions
- You can also use yellow cake mix in place of the white cake; however, you will need to use more of the food coloring drops to obtain desired colors.
- If you cannot find cheesecake pudding mix, feel free to use white chocolate pudding mix or vanilla pudding mix.
- In place of the sprinkles on top (or in addition), you can add fresh berries such as strawberries and blueberries to make an American flag.
- Feel free to use white frosting on top of the cake in place of the whipped cream if preferred.
- If you prefer homemade whipped topping, you can use heavy whipping cream and sugar for a homemade addition.
How to color the cake batter
Whenever I choose to use food coloring to color cookies, breads, cakes, and more…I use gel food coloring. These are highly concentrated and produce vibrant colors but are still quite easy to use. I prefer using Wilton brand, however, any type works.
- Once you have prepared cake batter, separate evenly into two medium bowls.
- Add just a few drops of the blue food color and red food color to each bowl. I use royal blue and super red as they give this cake the best color.
- Stir the batter after adding only a few drops and if color desired isn’t reached, add just a few more. You don’t want to add too much, too fast, as a little goes a long way. Once color is reached, proceed on with recipe as directed.
How to store Patriotic Poke Cake
- Refrigerate the red, white and blue poke cake until ready to serve. Store leftover poke cake in an airtight container or cover the cake pan with plastic wrap.
- The cake will be good for up to 3 days. If you add fresh fruit, it will start to become watery after a few days.
- This cake freezes perfectly for up to 3 months. Simply store in a freezer safe bag or container.
Red White and Blue Cake Tips
- Be sure not to poke holes all the way through the cake as you don’t want the pudding mixture to pool at the bottom. Poke the holes about ¾ through.
- Allow the cake to fully cool and set up in the refrigerator before adding the whipped cream.
- If making this cake ahead of time, don’t add any of the sprinkles or fresh fruit until ready to serve.
More 4th of July recipes to try
Red White and Blue Fruit Pizza– an ideal patriotic dessert, suitable for all occasions!
Fourth of July Rice Krispie Treats– the perfect festive dessert for an Independence Day get together, or any time really!
4th of July Strawberries– a fun and tasty way to celebrate the holiday.
Strawberry Pop Rock Jello Shots– great flavor and an added fun popping crunch to enhance the texture!
Patriotic Oreo Truffles– a no-bake dessert that comes together in no time!
Mini Strawberry Cheesecakes– easy to make using simple ingredients and packed with flavor! With a creamy cheesecake filling on top of a graham cracker crust, these individual strawberry cheesecakes are perfect for any occasion!
Red White and Blue Cheesecake Salad– fresh strawberries, blueberries, mini marshmallows, and a creamy cheesecake filling combine into a refreshing salad everyone will enjoy.
Tasty Cake Recipes to try
Chocolate Peanut Butter Poke Cake– the ultimate dessert to enjoy for any occasion! Moist chocolate cake with a peanut butter filling, chocolate frosting, and of course, Reese’s peanut butter cups on top!
Banana Pudding Poke Cake– combines the classic flavors of banana pudding and yellow cake.
S’mores Poke Cake– a moist chocolate cake with marshmallow and graham cracker crumbs throughout.
Chocolate Oatmeal Cake– moist, rich, and full of flavor, this old-fashioned dessert is perfect for any occasion and a great way to satisfy any sweet tooth craving!
Texas Sheet Cake– a delicious and classic dessert that is loved by many for its chocolate flavor, fudge frosting, and easy preparation.
Starbucks Carrot Cake– a moist and fluffy spiced cake with an incredible cream cheese frosting, what’s not to love?
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Red, White, and Blue Poke Cake
Equipment
Ingredients
- 1 box white cake mix *15.25 ounce box plus ingredients listed on box
- Red/Blue food coloring
- 3.4 ounces cheesecake flavored instant pudding
- 2 cups milk
- 8 ounce whipped topping
- festive sprinkles and/or fresh fruit
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking pan.
- In a mixing bowl, combine the cake mix with the water, eggs, and oil called for on box.
- Once prepared, separate cake batter into two medium bowls.
- Add red food coloring to one bowl and blue food coloring to the other bowl. Stir and continue adding more drops until desired color is reached.
- Place spoonfuls of the batter in the cake pan alternating between colors until all has been used up.
- Bake cake in oven for about 25 minutes, or until toothpick comes out clean when inserted in center.
- Set cake aside to fully cool.
- Meanwhile, in a small bowl, whisk together the pudding mix and milk until smooth.
- Poke holes in cake using the handle of a wooden spoon or large straw. Only go about ¾ down into cake and cover entire cake with holes.
- Place pudding mixture into a piping bag and fill each hole. If preferred, you can also use a spoon to add mixture to the holes in cake.
- Cover cake pan with plastic wrap and store in fridge for about 4 hours.
- Just before serving, spread whipped topping evenly on top and add sprinkles or fresh fruit. Serve and enjoy!
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