Description
There’s something truly magical about desserts that bring people together — especially when they’re festive, simple, and downright delicious. This Patriotic Poke Cake is moist, creamy, and topped with fresh berries to make your Independence Day table shine. If you’re looking for an easy, no-fuss dessert that’s as fun to make as it is to eat, this recipe will become your new holiday staple.
Ingredients
Scale
- 1 box white cake mix
- Eggs, water, vegetable oil (as per cake mix instructions)
- 1 tsp vanilla extract
- Gel food coloring (red and blue)
- 1 can sweetened condensed milk
- 1 cup white chocolate chips, melted
- 1 package vanilla pudding mix
- 2 cups cold milk
- 2 cups whipped topping or homemade whipped cream
- Fresh strawberries and blueberries
Instructions
- Mix the cake batter according to package instructions, adding vanilla extract.
- Divide batter into three bowls — leave one plain, add red food coloring to second, blue to third.
- Pour batter into baking pan in three sections for a marble effect or swirl gently.
- Bake about 30 minutes; test doneness with toothpick.
- While warm, poke holes about 1.5 inches apart with wooden spoon handle.
- Melt white chocolate chips and stir in condensed milk; pour evenly over cake.
- Whisk vanilla pudding mix with cold milk and pour over cake to fill gaps.
- Refrigerate at least 8 hours or overnight.
- Spread whipped topping over chilled cake.
- Arrange fresh strawberries and blueberries on top in stripes to mimic the American flag.
Notes
Use gel food coloring to keep colors vibrant. Space holes about 1.5 inches apart to avoid sogginess. Best served chilled and consumed within 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg