Red White Blue Poke Cake

why make this recipe

The Red, White and Blue Patriotic Poke Cake is a perfect dessert for summer celebrations, especially around the Fourth of July or Memorial Day. This fun and colorful cake not only looks festive, but it also tastes delicious. The sweet and creamy layers make it a crowd-pleaser for family gatherings, picnics, and barbecues. It’s easy to make and a great way to show your patriotism through food!

how to make Red, White and Blue Patriotic Poke Cake

Ingredients :

• 1 box white cake mix
• 3 large eggs
• 1 cup water
• 1 (14-ounce) can sweetened condensed milk
• 1 (3.4-ounce) box instant vanilla pudding mix
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh strawberries
• Blueberries
• Whipped cream for topping

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Prepare the cake mix according to package instructions using the eggs and water. Bake for 30-35 minutes.
3. Once baked, let the cake cool for about 10 minutes, then poke holes all over the cake using a fork.
4. In a bowl, mix the sweetened condensed milk with the vanilla pudding mix. Pour this mixture evenly over the top of the cake.
5. Refrigerate for at least 2 hours to allow the cake to absorb the milk mixture.
6. In another bowl, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. Spread this whipped cream over the top of the cake.
7. Decorate the top with fresh strawberries and blueberries to create a patriotic design.
8. Serve and enjoy!

how to serve Red, White and Blue Patriotic Poke Cake

Serve this cake chilled for the best flavor. Cut it into squares and place on dessert plates. You can add an extra dollop of whipped cream on each piece if you like. This cake pairs well with a refreshing drink, making it perfect for warm summer days.

how to store Red, White and Blue Patriotic Poke Cake

Store any leftover cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. This cake can last in the fridge for up to 3-4 days. Just remember that the fruit may start to lose its freshness after a couple of days.

tips to make Red, White and Blue Patriotic Poke Cake

• Make sure to let the cake cool completely before poking holes in it.
• If you want brighter colors, consider using fresh berries that are in season.
• For added flavor, you can mix a little vanilla extract into the sweetened condensed milk mixture.
• Use a larger size baking pan if you want a thinner cake layer for more toppings.

variation

You can switch things up by using different flavor cake mixes, such as lemon or strawberry, to create a unique twist. You can also experiment with different fruits like raspberries or blackberries for topping.

FAQs

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day in advance and assemble it the day you want to serve it.

Q: What if I don’t have heavy cream?
A: If you don’t have heavy cream, you can substitute it with cool whip or a whipped topping available in stores.

Q: Can I freeze the cake?
A: It’s best not to freeze decorated cakes with fresh fruit, but you can freeze the plain cake itself (without toppings) for up to two months. Just make sure to wrap it well before freezing.

Red, White and Blue Patriotic Poke Cake

A festive and delicious poke cake perfect for summer celebrations, featuring layers of sweetened condensed milk and topped with fresh strawberries and blueberries.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Summer

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 box white cake mix Any brand will work.
• 3 large eggs Large eggs for the cake mix.
• 1 cup water To mix with the cake.

Poke and Topping Ingredients

• 1 14-ounce can sweetened condensed milk Used for the milk mixture.
• 1 3.4-ounce box instant vanilla pudding mix Add sweetness to the milk.
• 1 cup heavy cream For whipping.
• 1/4 cup powdered sugar For sweetening the whipped cream.
• 1 teaspoon vanilla extract Add flavor to whipped cream.
• Fresh strawberries Fresh strawberries For decoration.
• Blueberries Blueberries For decoration.
• Whipped cream for topping Whipped cream Add extra for serving.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
2. Prepare the cake mix according to package instructions using the eggs and water.
3. Bake for 30-35 minutes until a toothpick comes out clean.
4. Once baked, let the cake cool for 10 minutes, then poke holes all over the cake using a fork.

Mixing

1. In a bowl, mix the sweetened condensed milk with the vanilla pudding mix.
2. Pour this mixture evenly over the top of the cake.
3. Refrigerate for at least 2 hours to allow the cake to absorb the milk mixture.

Topping

1. In another bowl, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
2. Spread the whipped cream over the top of the cake.
3. Decorate with fresh strawberries and blueberries to create a patriotic design.

Serving

1. Serve chilled, cut into squares, and enjoy!

Notes

Store leftover cake in the refrigerator for up to 3-4 days. Cover with plastic wrap or in an airtight container. For brighter colors, use fresh seasonal berries.