Patriotic Poke Cake
A festive poke cake topped with strawberries and blueberries, perfect for summer celebrations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Box of White Cake Mix
- 1 Cup Water
- 1/3 Cup Vegetable Oil
- 3 Large Eggs
- 1 Cup Sweetened Condensed Milk
- 1 Cup Strawberries (sliced)
- 1 Cup Blueberries
- 1 Cup Whipped Topping
- Red and Blue Food Coloring
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the white cake mix, water, vegetable oil, and eggs in a large mixing bowl, mixing for about 2 minutes until smooth.
- Pour the batter into a greased 9×13 inch baking dish and bake according to package directions for 30-35 minutes.
- Cool the cake in the pan for 10-15 minutes, then poke holes all over the top.
- Pour the sweetened condensed milk over the warm cake.
- Chill the cake covered with plastic wrap in the refrigerator for at least 2 hours.
- Spread whipped topping evenly across the chilled cake.
- Arrange sliced strawberries and blueberries on top in a patriotic design.
Notes
Letting the cake soak while still warm helps absorb more moisture. For different flavors, try lemon or almond cake mix.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 23g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: poke cake, patriotic dessert, summer cake, festive dessert, easy cake recipe