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Red White and Blue Poke Cake

A visually stunning and delicious treat featuring a fluffy cake infused with strawberries and blueberries, topped with creamy whipped topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake and Filling
  • 1 box white cake mix Follow box instructions for eggs, oil, and water
  • 1 cup sweetened condensed milk
  • 1/2 cup strawberries, diced
  • 1/2 cup blueberries
  • 1 cup whipped topping
  • a few drops red food coloring
  • a few drops blue food coloring

Method
 

Preparation
  1. Preheat your oven according to the instructions on the cake mix box (typically 350°F).
  2. In a large mixing bowl, combine the white cake mix with the required eggs, oil, and water. Mix until smooth, following the directions on the packaging.
Baking
  1. Pour the batter into a greased 9×13-inch baking pan. Bake for the time indicated on the box or until a toothpick inserted in the center comes out clean.
  2. Once baked, remove the cake from the oven and let it cool for about 15 minutes.
Soaking and Topping
  1. Using the handle of a wooden spoon or a fork, poke holes all over the top of the cake.
  2. In a separate bowl, mix the sweetened condensed milk with a few drops of red food coloring until it reaches a vibrant shade. Pour this mixture evenly over the poked holes. Allow the cake to absorb the mixture for at least 30 minutes.
  3. Once the cake has cooled completely, spread the whipped topping evenly over the top. Decorate with diced strawberries and blueberries.
Chilling
  1. Let the cake chill in the refrigerator for an hour before serving.

Notes

For substitutions, try using different fruits like raspberries or blackberries. For best flavor, let the cake soak for at least 30 minutes, but overnight is even better. Avoid poking all the way to the bottom of the cake for the best flavor absorption.