Description
Celebrate Independence Day with this patriotic poke cake that combines a moist white base with vibrant strawberry gelatin stripes. Topped with a creamy white chocolate pudding frosting and fresh berries, it is a refreshing and visual centerpiece for any summer gathering.
Ingredients
- 1 box (15.25 oz) white cake mix (plus water, oil, and eggs called for on box)
- 1 package (3 oz) strawberry-flavored gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 package (3.3 oz) instant white chocolate pudding mix
- 1 cup milk
- 1 container (8 oz) whipped topping, thawed
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
Instructions
- Bake the white cake mix in a 13×9-inch pan according to the package directions and allow it to cool on a wire rack for 20 minutes.
- Poke holes across the surface of the warm cake using a large fork or the handle of a wooden spoon, spacing them about half an inch apart.
- In a small bowl, dissolve the strawberry gelatin in boiling water, then stir in the cold water; carefully pour the mixture over the cake so it fills the holes.
- Cover the pan and refrigerate for at least 3 hours, or up to 12 hours, to allow the gelatin to set and moisture to soak in.
- In a large bowl, whisk together the pudding mix and milk until smooth, then gently fold in the thawed whipped topping.
- Spread the frosting evenly over the chilled cake and arrange strawberry slices and blueberries in a flag pattern before serving.
Notes
To ensure the most vibrant stripes, pour the liquid gelatin slowly into each hole rather than dumping it all at once over the surface. For the cleanest slices, use a sharp knife dipped in warm water and wiped clean between every cut. If you are prepping ahead of time, wait to add the fresh fruit until shortly before serving to prevent the colors from bleeding into the white frosting.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American