Freedom Poke Cake.

Freedome Poke Cake 4 - Grand Isle 2016

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.

Freedom Poke Cake - Grand Isle 2016

When people start asking for the recipe, you know it is a hit! I originally found the recipe on 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!

Freedom Poke Coke - Grand Isle 2016


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.

Freedom Poke Cake 5 - Grand Isle 2016 (3)

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.

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Welcome! I am the bayou gypsy, born and raised in Baton Rouge, Louisiana. Although I have spread my wings in the great cities of Austin, Seattle and Delray Beach, the bayou state kept calling me back home in 2007. Thank goodness for the pull back home because that is where I met and married my husband, Andrew. We relocated to 7 acres in Zachary, LA and have started life on a farm. It's the land of bayous, fishing, hunting, four wheelers, trucks, nutria, deer, cows, three rescue pups named Abby James, Dixie and Gypsy, two rescue horses named Sparkle and Freedom, 20 chickens, 2 turkeys named Leroy & Luann and everything else southern. I have started this personal blog to chronicle our new found farm life, the battles and blessings of our ongoing infertility, our recent adoption and the exciting adventures this bayou gypsy and her cowboy get into on the regular. I dabble in a little bit of everything and will share it all with you one wild ride at a time. Come wander with me...y'all!

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