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Perfect Red White & Blue Poke Cake Recipe Easy Patriotic Dessert with Whipped Topping

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A moist and festive poke cake featuring red and blue berry gelatin soaked into a yellow cake, topped with a light whipped topping. Perfect for patriotic celebrations like the Fourth of July.

Ingredients

Scale
  • Yellow Cake Mix (about 15.25 oz box)
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 ml) water
  • 1 small box (about 3 oz) mixed berry gelatin
  • 1 cup blueberries, fresh or frozen (thawed)
  • 1 cup raspberries, fresh or frozen (thawed)
  • About 8 oz whipped topping (store-bought or homemade)
  • 1 teaspoon vanilla extract (optional, for whipped topping)
  • 2 tablespoons powdered sugar (for sweetening whipped topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine the yellow cake mix, 3 eggs, 1/2 cup vegetable oil, and 1 cup water. Mix with an electric mixer on medium for about 2 minutes or whisk vigorously by hand until smooth.
  3. Pour the batter evenly into the prepared pan and smooth the top gently with a spatula.
  4. Bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  5. Let the cake cool for 10 minutes. Using a toothpick or skewer, poke holes about 1 inch apart all over the cake surface.
  6. Dissolve the mixed berry gelatin in 1 cup boiling water, stirring until completely dissolved. Let it cool to room temperature but not set.
  7. Slowly pour the cooled gelatin evenly over the cake, allowing it to seep into the holes.
  8. Scatter the blueberries and raspberries evenly over the top, pressing lightly to nestle them into the gelatin-soaked cake.
  9. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to let the gelatin set and flavors meld.
  10. Just before serving, whip the topping with powdered sugar and vanilla extract until soft peaks form. Spread generously over the chilled cake, covering the berries.

Notes

[‘Do not overbake to keep the cake moist and allow gelatin to soak properly.’, ‘Poke holes evenly about 1 inch apart for consistent flavor.’, ‘Pour gelatin when cool but still liquid to avoid melting the topping.’, ‘Whip topping to soft peaks to avoid stiffness or excessive sweetness.’, ‘Mix fresh and frozen berries for texture variety; thaw frozen berries fully to prevent watery cake.’, ‘Chill cake overnight if possible for best flavor melding and texture.’, ‘For gluten-free version, use gluten-free yellow cake mix and dairy-free whipped topping like coconut whipped cream.’, ‘If using different pan sizes, adjust baking time accordingly.’, ‘Avoid freezing the cake as gelatin texture can suffer.’]

Nutrition

Keywords: poke cake, patriotic dessert, red white and blue cake, berry gelatin cake, whipped topping, Fourth of July dessert, easy poke cake

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