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Patriotic Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 5 reviews
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Red, white, and blue Patriotic Poke Cake is a festive and fun dessert perfect for 4th of July celebrations or any patriotic occasion. This easy-to-make cake layers colorful swirls inside a classic white cake, then gets filled with creamy cheesecake pudding and topped with fluffy whipped cream and sprinkles. It’s a visually stunning and delicious treat that’s perfect for holidays and parties, and can be prepared ahead of time for convenience.

Ingredients

Cake

  • 1 box white cake mix
  • Ingredients listed on the box (eggs, water, oil)

Cheesecake Pudding Filling

  • 2 (3.4 oz) boxes instant cheesecake pudding
  • 3 1/2 cups milk

Whipped Cream Topping

  • 2 1/2 cups heavy cream
  • 1/4 cup powdered sugar (or more, to taste)
  • 1 teaspoon vanilla extract

Additional

  • Blue food coloring
  • Red food coloring
  • Sprinkles for garnish
  • Baking spray for greasing pan

Instructions

  1. Preheat and prepare pan: Preheat your oven to the temperature specified on the cake mix box. Grease a 9×13 inch baking dish thoroughly with baking spray and set it aside.
  2. Mix cake batter: Prepare the cake mix as directed on the box, combining the cake mix with the specified eggs, water, and oil.
  3. Divide and color batter: Divide the prepared cake batter evenly into three separate bowls. Leave one bowl plain (white), add red food coloring to the second bowl, and blue food coloring to the third. Stir each mixture until the color is evenly distributed.
  4. Create colorful drops: Using a spoon, create small drops of colored batter on the bottom of the greased baking dish. Place drops of one color at a time, leaving space between them, then do the same with the next color, and finally the third. Continue layering drops until all batter is used, tapping the pan gently on the counter to flatten the surface without mixing the colors. Use a toothpick to gently swirl the colors just a little without fully blending them.
  5. Bake the cake: Bake in the preheated oven according to the time recommended on the cake mix box.
  6. Poke the cake: Once baked and cooled at room temperature for about 10 minutes, use the handle end of a wooden spoon to poke holes all over the surface of the cake, then let it cool completely.
  7. Make pudding filling: Whisk the instant cheesecake pudding mix with 3 1/2 cups of milk until fully dissolved and beginning to set. Before the pudding fully sets, pour it evenly over the cooled cake, ensuring the holes are filled. Spread any remaining pudding on top. Refrigerate until pudding is fully set.
  8. Prepare whipped cream topping: In a chilled bowl, whip the heavy cream with vanilla extract until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form.
  9. Decorate and serve: Spread the whipped cream evenly over the set pudding layer. Garnish the top with sprinkles. Keep refrigerated until ready to serve.
  10. Storage: Store any leftovers in the refrigerator to maintain freshness.

Notes

  • Use food coloring sparingly to achieve vibrant colors without affecting flavor.
  • Do not spread the colored batter with a spatula after dropping to maintain distinct swirls.
  • Make sure to poke holes evenly to allow pudding to soak into the cake thoroughly.
  • Whip heavy cream in a chilled bowl for best results.
  • This cake can be made a day ahead and stored refrigerated for convenience.

Find it online: https://cookedbylina.com/patriotic-poke-cake-recipe/