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Red, White and Blue Fourth of July Poke Cake

Red, White and Blue Fourth of July Poke Cake

 

Celebrate the Fourth of July with a dessert that’s red, white and beautiful! A simple cake-mix becomes an instant hit at your next summer gathering thanks to a few basic additions. For a fruity-infused delight, poke holes with a fork and pour strawberry Jell-O™ evenly over cake. Creamy white chocolate pudding mixture is then spread on the cake for a lighter-than-air topping that tastes so good you’ll want to lick the spoon. Just before serving, garnish the cake with freshly sliced strawberries and juicy blueberries to complete the ultimate flag cake look. It’s an easy recipe that’s sure to impress everyone at your star-spangled banner bash!

Ingredients

1
box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1
box (3 oz) Jell-O™ strawberry-flavored gelatin
1
cup boiling water
1/2
cup cold water
1
box (3.3 oz) 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 blueberrie

Steps

1

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13×9-inch pan. Cool on cooling rack 20 minutes.
  • 2
    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.
  • 3
    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
    .

    Watch also

    Cheesecake

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