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Patriotic Poke Cake

A vibrant and festive dessert perfect for July 4th celebrations, featuring layers of vanilla cake infused with red and blue jello, topped with whipped topping and fresh berries.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box vanilla cake mix You can always make your own from scratch if you prefer.
  • 1 cup water For mixing the cake.
  • 3 large eggs Essential for binding the cake together.
For the Jello
  • 1 3 oz pack red jello Adds vibrant color and flavor.
  • 1 3 oz pack blue jello Matches the patriotic theme beautifully.
For Topping
  • 1 14 oz can sweetened condensed milk Ensures your cake remains moist and flavorful.
  • 1 cup whipped topping For that creamy finish on top.
  • to taste fresh berries (strawberries and blueberries) Optional but highly recommended for garnishing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, combine the vanilla cake mix, water, and eggs. Mix until the batter is smooth and fluffy (about 2 minutes).
  3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool completely in the pan.
  5. Using the handle of a wooden spoon or a fork, poke holes across the entire surface of the cake (about 1-inch apart).
Jello Mixture
  1. Prepare the red and blue jello according to the package instructions, using one cup of boiling water for each color.
  2. Pour the prepared jello into the holes of the cooled cake, alternating colors.
Final Steps
  1. In a separate bowl, mix the sweetened condensed milk with the remaining jello liquid (reserve any excess).
  2. Pour this mixture over the top of the cake and smooth it out.
  3. Refrigerate the cake for at least 4 hours, allowing the jello to set and the flavors to blend.
  4. Before serving, spread a layer of whipped topping over the cake and garnish with fresh berries.

Notes

This cake is best served chilled. Store leftovers covered in the refrigerator for up to 3 days or freeze slices for longer storage.