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    It is a Keeper
    It is a KeeperVerified

    February 20, 2026

    This 4th of July Poke Cake is fun, festive, and the star of any patriotic celebration. It is moist, delicious and as beautiful as our American flag. My grandmother would make this every fourth of July for our family picnic. It is a memory that keeps this recipe in our hearts. This Patriotic Jello Poke Cake is so easy to make, so delightful to display and don’t forget the best part, so tasty. Always moist and inventive. So celebrate with something delicious.

    4th of July Poke Cake
    4th of July Poke Cake
    4th of July Poke Cake
    4th of July Poke Cake
    4th of July Poke Cake
    4th of July Poke Cake
    4th of July Poke Cake
    4th of July Poke Cake cover
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    From the Cook
    From the Cook
    From the Cook
    From the Cook
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    4th of July Poke Cake

    By
    It is a Keeper
    It is a KeeperVerified

    Ingredients

    0 allergens identified

    Instructions

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    Instructions

    1
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    Bake cake according to package directions in a 13×9 inch pan. Allow to cool.
    2
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    With a , back of a wooden spoon or drinking straw, poke even rows of holes across the cake.
    3
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    Dissolve the blue Jello in ¾ cup of boiling water. Fill the holes in every other row with the dissolved blue Jello. You can carefully pour or spoon it in or use a dropper or syringe to be more precise.
    4
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    Repeat with the red Jello filling the empty rows of holes.
    5
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    Cover the cake and place it in the fridge overnight or for at least 8-10 hours.
    6
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    Once the cake has cooled it is time to make the frosting.
    7
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    This frosting is like a thick and sturdy whipped cream. It is light and creamy like whipped cream but will hold up on a frosted cake in the fridge for a few days.
    8
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    Like whipped cream it need to be made with cold ingredients and works best if the bowl it is being made in is cold too. You can place the mixing bowl in the freezer for about 15-30 minutes before making the icing.
    9
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    In the chilled bowl cream together cream cheese, vanilla, and powdered sugar until well mixed and light and fluffy. With the mixer on low/med slowly pour in the whipping cream and mix until well incorporated and smooth.
    10
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    Turn the mixer to high and whip until stiff peaks form.
    11
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    Spread evenly across the top of the cake or pipe it on with an icing bag. Sprinkle with red white and blue sprinkles.

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    About the Cook

    It is a Keeper

    It is a Keeper

    Verified

    Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.

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