Each year I enjoy whipping up a festive dessert for our neighborhood July 4th celebration. This year I made a Freedom Poke Cake. It’s a simple white cake mix that you poke holes in once it is cooled, pour Jell-O over entire cake and refrigerate. The cake and frosting with fresh fruit is very light and perfect for these hot summer days.
When people start asking for the recipe, you know it is a hit! I originally found the recipe on momspark.net through Pinterest and decided to give it a whirl at our next celebration. You can certainly adapt this recipe to your liking and use any flavor Jell-O and whatever fruit design you prefer as your topping too. Get creative!
1 (15.25 oz) boxed white cake mix – I used the Pillsbury brand.
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water
1 (8 oz) tub Cool-Whip whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 pound strawberries, cut into triangles
2 cups blueberries
Make cake as directed on the back of the box for a 9″×13″ pan. Since I was bringing this to a party, I used a metal “throw away” pan and recommend cooking slightly less time than cake instructions so not to overcook the cake.
Let the cake cool for 20 minutes and “poke” the entire surface of the cake with a large fork.
Mix together the boiling water and Jell-O until the powder is completely dissolved. Pour in the cold water, mix well and pour over the cake.
Cover the cake with plastic wrap and refrigerate for 2-3 hours. The metal pan I used came with a large plastic top which was much easier to work with than plastic wrap.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla, beating with a mixer until smooth. Spread on top of cake.
Top with strawberries and blueberries and keep in the fridge until ready to serve.
Don’t wait until next July 4th to try this fun recipe. We have Labor Day coming up at the end of the summer and would be the perfect opportunity to enjoy this patriotic cake.