I’ve been enjoying Poke Cake aka “Jell-O” cake for my birthday for as long as I can remember. Whenever my mom asks what cake I’d like, it’s always my reply. So when Cook’s Country posted this recipe in their Facebook feed, which I remembered being  their featured “Cake of the Month” a couple years ago, I couldn’t resist making one to celebrate our nation’s birthday on July 4th.

Tender white cake, soaked in fresh fruit puree mixed with a bit of powdered flavored gelatin for color and sweetness. A simple whipped cream frosting top it off. Reminiscent of a berry shortcake, but a much more impressive presentation. Even after a heavy Sunday meal, I still had room for a slice of this, quite light. Perfect for any backyard shindigs that you might be finding your way to on Wednesday!

10 Comments

  1. Posted July 2, 2012 at 8:34 AM | Permalink

    Love the look of this… it’s patriotic, without being an (IMO) obnoxious flag cake. ;) Seems like one of those things you could do with a few different flavors of fruit syrup as well. This may just end up on my list of things to try for the 4th!

  2. Posted July 2, 2012 at 9:10 AM | Permalink

    Stunning cake! Absolutely perfect for the 4th.

  3. Posted July 2, 2012 at 11:25 AM | Permalink

    How pretty and perfect for the 4th!

  4. Posted July 2, 2012 at 2:04 PM | Permalink

    Beautiful photo and so patriotic!

  5. Beth
    Posted July 2, 2012 at 2:40 PM | Permalink

    It was light, cool, delicious and PERFECT!!!

  6. Posted July 2, 2012 at 5:02 PM | Permalink

    So beautiful and festive for the 4th!

  7. Posted July 2, 2012 at 9:03 PM | Permalink

    What a gorgeous cake! It is absolute perfection!

  8. Posted July 2, 2012 at 10:22 PM | Permalink

    I really like the idea of using more fruit and less jello. I remember when poke cakes first showed up I think it was in the early ’70’s. Loved them as a kid! Now I would appreciate more of a real fruit taste. Found you on Pinterest. Repinned so I can try it!

  9. Posted July 3, 2012 at 4:52 PM | Permalink

    What kind of sugar for the frosting? One recipe I’ve seen calls for confectioner’s sugar, another asks for granulated sugar.

    Thank you! Making the cakes now to have ready to make this for tomorrow :)

    • Laura
      Posted July 3, 2012 at 5:42 PM | Permalink

      Jenn, I used regular granulated sugar.

One Trackback

  1. […] of this cake, just in time for the Fourth of July. I found the recipe for my jumping-off point at Tide and Thyme. I eliminated the jello in this recipe, making only the strawberry and blueberry syrups.The flavors […]

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