• Denise Welch

Red, White and Blue Poke Cake






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

½ cup cold water

1 box (3.3 oz) Jell-O™ white chocolate-flavor instant pudding & pie filling mix

½ cup cold milk

1 container (8 oz) Cool Whip frozen whipped topping, thawed

1 cup sliced fresh strawberries

½ cup fresh blueberries

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.

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.

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.

  • Make ahead! Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes. Poke holes in warm cake with fork. Make gelatin mixture, and carefully pour over top of cake. Loosely cover and refrigerate overnight. When ready to serve, make pudding mixture. Remove cake from refrigerator; uncover, and top with pudding mixture. Decorate top with fruit.

  • The gelatin mixture needs time to set and cool completely in the poked cake, so for best results, refrigerate at least 3 hours before spreading pudding mixture on top.

  • Can’t find white chocolate instant pudding? Replace with 1 box (3.4 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix.

  • To show off the red, white and blue of this cake, cut into serving-size pieces, and arrange on a platter. Top each piece of cake with a tiny American flag, available at craft stores. Garnish the platter with whole strawberries and blueberries.

  • Be sure to poke the cake at least 50 to 60 times so there is plenty of filling in the cake!

  • Wipe down the fork tines as you poke the cake. If the tines aren’t clean, they’ll make “pokes” that are too large which will make the distribution of the gelatin uneven.

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