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Perfect Firecracker Poke Cake Recipe Easy Patriotic Red White Blue Dessert

firecracker poke cake - featured image
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A quick and easy patriotic poke cake featuring red, white, and blue layers with a creamy vanilla pudding filling and light cream cheese whipped cream frosting. Perfect for Fourth of July and other patriotic celebrations.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz / 432 g) – Betty Crocker preferred
  • Ingredients called for on the cake mix box (usually eggs, oil, and water)
  • Red food coloring (gel or liquid)
  • Blue food coloring (gel or liquid)
  • 1 box instant vanilla pudding mix (3.4 oz / 96 g)
  • 2 cups cold milk (480 ml) – whole milk recommended
  • 8 oz cream cheese, softened (225 g)
  • 1 cup heavy whipping cream (240 ml), cold
  • 1/2 cup powdered sugar (60 g), sifted
  • 1 tsp vanilla extract
  • Optional toppings: fresh blueberries and strawberries, red, white, and blue sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and set aside.
  2. In a large bowl, combine the cake mix with eggs, oil, and water as directed on the package. Mix until smooth, about 2-3 minutes. Divide the batter evenly into three separate bowls.
  3. Add red food coloring to one bowl and blue to another, leaving the third bowl white. Stir each gently until the colors are evenly blended.
  4. Pour the three colored batters into the pan in stripes or dollops, alternating red, white, and blue. The colors will swirl as the cake bakes.
  5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Check after 30 minutes to avoid overbaking.
  6. Let the cake cool for about 10 minutes. Using a toothpick or skewer, poke holes all over the cake about 1 inch (2.5 cm) apart.
  7. Whisk the instant pudding mix with cold milk until it thickens, about 2 minutes. Pour the pudding evenly over the cake, letting it fill the holes. Refrigerate for at least 30 minutes to set.
  8. Beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  9. Gently fold the whipped cream into the cream cheese along with vanilla extract until creamy and spreadable.
  10. Spread the frosting over the chilled cake in an even layer. Top with fresh blueberries, sliced strawberries, and festive sprinkles.
  11. Refrigerate the finished cake for another hour before serving to let flavors meld. Slice into squares and serve.

Notes

Use gel food coloring for richer hues without thinning the batter. Poke holes while the cake is still warm for best pudding absorption. Whip cream to stiff peaks to avoid runny or grainy frosting. Chill adequately to let pudding set and frosting firm up. Can substitute gluten-free and dairy-free ingredients for dietary needs.

Nutrition

Keywords: poke cake, patriotic dessert, red white blue cake, easy dessert, Fourth of July cake, vanilla pudding cake, cream cheese frosting

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