Desserts
Red, White and Blue Fourth of July Poke Cake
Description
Our Fourth of July cake screams red, white and wow! This tasty red white and blue poke cake can be made ahead of time and is perfectly on-theme for any Fourth of July festivity. But beware, the fruit and pudding-filled batter is so good, you’ll want to lick the spoon! Complete this star-studded, Fourth of July poke cake with freshly sliced, beautiful strawberries and blueberries. With a cake that looks this good, the fireworks will not be the only thing on display!
Ingredients:
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and whole eggs called for on cake mix box
- 1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 box (4-serving size) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
- 1/2 cup cold milk
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
- 1 cup sliced fresh strawberries
- 1/2 cup fresh blueberries
Directions:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool in pan on cooling rack 20 minutes.
- With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
- In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.
