Description
Celebrate the summer with this vibrant, easy-to-make poke cake that combines a moist strawberry-infused crumb with a rich white chocolate pudding topping. Decorated as a flag with fresh berries, it is the perfect crowd-pleasing centerpiece for any Fourth of July gathering.
Ingredients
- 1 box (15.25 oz) white cake mix, plus ingredients required by box (water, oil, and egg whites)
- 1 box (3 oz) strawberry-flavored gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 box (3.3 oz) instant white chocolate pudding mix
- 1/2 cup cold milk
- 1 container (8 oz) whipped topping, thawed
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
Instructions
- Heat oven to 350°F and prepare the white cake mix in a 13×9-inch pan according to the package directions; bake and then cool on a wire rack for 20 minutes.
- Use a large fork to poke holes every half-inch across the cake surface, reaching almost to the bottom of the pan.
- In a separate bowl, whisk the strawberry gelatin with boiling water until dissolved, then stir in the cold water.
- Carefully pour the gelatin mixture over the cake, ensuring it fills all the holes, then refrigerate for at least 3 hours.
- In a large bowl, whisk the instant pudding mix with 1/2 cup milk until it begins to thicken, then gently fold in the thawed whipped topping.
- Spread the pudding frosting over the chilled cake and decorate with strawberries and blueberries in a flag pattern.
Notes
For the most distinct red streaks, ensure you poke the holes while the cake is still slightly warm but not piping hot. If you are preparing this dessert ahead of time, wait to add the fresh fruit decorations until just before serving to prevent the colors from bleeding into the white topping.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American