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A sweet treat in the summer, this patriotic poke cake with dazzling red and blue stripes is a fun one to make with the kids. —Elisabeth Schulz, Blossvale, New York How to make candy stars >
Originally published as Red, White & Blueberry Poke Cake in Taste of Home June/July 2012, p73
Making GelatinWhen making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania
When making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 19, 2013 by MsSherm
This old recipe has been around forever, can't anyone think of something new? And as for the frosting, Cool Whip makes frosting now, no need to make real whip cream these days, dear.
Reviewed on May. 20, 2013 by aspear
My daughter and I made this cake together. It came together easily. One word of advice-- she made her holes bigger than I did & her half turned out better. :D
Reviewed on Sep. 01, 2012 by Nancysh1
Why is the recipe on line different than the one In TOH magazine?
Reviewed on Aug. 18, 2012 by Mama24kiddos
This recipe was a lot of work and not to sure it was worth. I used a spring foam pan which worked really well and put parchment paper on the bottom and that worked great taking it out. However when I got to the frosting it was more like whip cream and was too runny I used a little more confectioners sugar but it didn't help and when I was done frosting the cake I had to put it in the freezer because my cake was sliding down. I wouldn't try this recipe again:(
Reviewed on Jul. 27, 2012 by PuckBunny
I used organic jello with this and it turned out just fine.
Reviewed on Jul. 19, 2012 by playlawyer
Way more trouble than it's worth. The strawberry and blueberry mixtures settled on the bottom and the cake looked awful.
Reviewed on Jul. 18, 2012 by administrator
I wish I could say mine came out looking this beautiful, but it did taste great. I should know since I ate so much of it. It was for my son's birthday on the 4th of July, so I always try to make something red/white/blue. The only part of the recipe I actually used were the gelatins as I prefer not to use box mixes for my family. However, the next time I make this I think I will try it with a box mix to see what the difference is. Also, I didn't use all of the liquid. You could probably cut the gelatin ingredients in half and it would be perfect. It definitely is a fun cake to present.
Reviewed on Jul. 17, 2012 by kemmage666666
I made this for my son's 4th of July birthday when he requested a "red, white and blue" cake. Everyone loved it, and my six sons quickly ate the entire cake!
Reviewed on Jul. 12, 2012 by MollieDi
The cake came out GREAT and everyone relly LOVED it! A few changes that I did: 1) I baked the cake according to the box' insturctions (Duncan Hines). 2) I used 8" pans. 3) I couldn't find berry jello so I added 1 packet of knox gelatin and blue food coloring w/ the blueberries. 4) Since I had the knox gelatin out, I just used 1 packet w/ the strawberries instead of strawberry jello. 5) After the cakes cooled, they sat in the fridge for 1 hour. 6)I didn't use all the liquid... just enough to fill the holes and spread over the layer (I think all the mix would have been way too goooy). 7) I used twice as much powder sugar for the icing. Will do again and again... maybe change the colors up for other holidays!!
Reviewed on Jul. 08, 2012 by kmarqui
Easy cake to make, delicious to eat and happy kids! I'll be making this again for sure.
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