Memorial Day Poke Cake - Isli Cravings

# What You Need:

→ Cake

01 - 1 box (15.25 oz) white cake mix

02 - 1 cup water

03 - 1/2 cup vegetable oil

04 - 3 large eggs

→ Gelatin

05 - 1 box (3 oz) strawberry or cherry-flavored gelatin

06 - 1 box (3 oz) berry blue gelatin

07 - 2 cups boiling water, divided

08 - 2 cups cold water, divided

→ Topping

09 - 1 tub (8 oz) frozen whipped topping, thawed

10 - 2 tablespoons red, white, and blue sprinkles or nonpareils

11 - Fresh strawberries and blueberries (optional, for garnish)

# How to Make It:

01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

02 - Prepare the white cake mix according to package instructions using the water, oil, and eggs. Pour the batter into the prepared baking dish and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

03 - Remove cake from oven and let cool for 15 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about every inch.

04 - Dissolve the red gelatin in 1 cup boiling water, then stir in 1/2 cup cold water. Repeat with blue gelatin using separate bowls.

05 - Carefully pour the red gelatin mixture over half of the holes in the cake and the blue gelatin over the other half. Refrigerate cake for at least 2 hours until the gelatin is set.

06 - Spread thawed whipped topping evenly over the cake. Sprinkle with red, white, and blue sprinkles. Add fresh berries on top if desired.

07 - Slice and serve chilled.

# Expert Advice:

01 -

When you slice into the cake and those red and blue stripes appear, you instantly become the hero of any cookout.
The whole thing is deceptively easy—no one suspects you just used a boxed cake mix and a handful of sprinkles.

02 -

If the cake is too hot when you add the gelatin, the colors run together and you lose those bold stripes.
I learned not to skimp on the poked holes—more holes means bolder, streakier colors in every bite.

03 -