Patriotic Poke Cake
A colorful and creamy dessert that combines easy preparation with vibrant flavors, perfect for celebrations like the Fourth of July.
Ingredients
Cake Base
- 1 package white cake mix Includes eggs, water, and vegetable oil as per package instructions.
- 3 large eggs
- 1.5 cups water
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
Filling
- 2 cups sweetened condensed milk
- 2 cups white chocolate chips
- 1 package (3.4 oz) vanilla pudding mix
- 2 cups milk
Toppings
- 16 ounces whipped topping Or homemade whipped cream.
- 1 pound strawberries Fresh, for topping.
- 1 cup blueberries Fresh, for topping.
- 1 bottle blue gel food coloring
- 1 bottle red gel food coloring
Instructions
Preparation
- Preheat your oven and prepare a 9x13-inch baking dish.
- In a large bowl, combine the white cake mix, eggs, water, vegetable oil, and vanilla extract. Mix until smooth.
- Bake the cake according to the package instructions, then let it cool.
Filling
- Once cooled, use a fork to poke holes all over the cake.
- Pour sweetened condensed milk over the cake, allowing it to soak into the holes.
- Melt white chocolate chips and combine with the pudding mix and milk. Mix well and spread over the cake.
Assembly
- Use the red and blue gel food coloring to make streaks across the whipped topping before spreading it evenly on top.
- Finish by decorating with fresh strawberries and blueberries.
Notes
To keep your Patriotic Poke Cake fresh, store any leftovers in an airtight container in the refrigerator for 3-4 days. Consider making the cake base and filling separately, and assemble just before serving for the best results. You can also experiment with various fruit toppings or colors for any occasion.