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Easy Red White and Blue Berry Poke Cake Recipe for Perfect Fourth of July Dessert

red white and blue berry poke cake - featured image
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A moist and festive poke cake bursting with red, white, and blue berries, topped with a creamy vanilla pudding and whipped topping mixture. Perfect for patriotic celebrations and easy to prepare.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz) plus ingredients called for on the box (usually eggs, oil, water)
  • 1 cup strawberries, hulled and sliced (fresh or frozen, thawed)
  • 1 cup blueberries (fresh or frozen, thawed)
  • 1 cup raspberries (fresh or frozen, thawed)
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 package instant vanilla pudding mix (3.4 oz)
  • 2 cups cold milk (whole or 2%)
  • 1 container (8 oz) frozen whipped topping, thawed (like Cool Whip)

Instructions

  1. Preheat oven to 350°F (175°C). Prepare the cake mix according to box instructions, mixing eggs, oil, and water until smooth. Pour batter into a greased 9×13 inch pan and bake for 28-32 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
  2. While the cake bakes, combine water, sugar, and cornstarch in a small saucepan. Stir over medium heat until thickened and clear, about 3-5 minutes. Remove from heat, stir in lemon juice, then gently fold in the berries.
  3. Using a fork or skewer, poke holes about 1 inch apart all over the warm cake.
  4. Slowly pour the warm berry sauce evenly over the cake, allowing it to seep into the holes. Let absorb for about 10 minutes.
  5. In a medium bowl, whisk the instant pudding mix with cold milk for 2 minutes until thickened. Gently fold in the whipped topping until smooth and creamy.
  6. Spread the pudding mixture evenly over the berry-soaked cake. Refrigerate for at least 2 hours or overnight to set.
  7. Just before serving, garnish with extra fresh berries.

Notes

Use a skewer or fork to poke holes evenly about 1 inch apart for best berry sauce absorption. Cook berry sauce until slightly thickened but still pourable. Chill cake for at least 2 hours or overnight for best texture. Fold whipped topping gently to keep it light and fluffy. For gluten-free or dairy-free versions, substitute cake mix and pudding accordingly.

Nutrition

Keywords: poke cake, berry poke cake, Fourth of July dessert, red white and blue dessert, easy summer dessert, patriotic cake, berry cake, instant pudding topping

Find it online: https://juliamadeit.com/easy-red-white-and-blue-berry-poke-cake-recipe-for-perfect-fourth-of-july-dessert/