RED, WHITE & BLUEBERRY POKE CAKE

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Red, White & Blueberry Poke Cake image

A sweet treat in the summer, this patriotic poke cake with dazzling red and blue stripes is a fun one to make with the kids. -Elisabeth Schulz, Blossvale, New York

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

1 package white cake mix (regular size)
1-1/4 cups water
2 large eggs, room temperature
1/4 cup canola oil
STRAWBERRY GELATIN:
1 cup fresh strawberries
2/3 cup sugar
1/4 cup water
2-1/4 teaspoons strawberry gelatin
BLUEBERRY GELATIN:
3/4 cup fresh blueberries
1/2 cup water
4-1/2 teaspoons sugar
4-1/2 teaspoons berry blue gelatin
FROSTING AND FILLING:
2-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar

Steps:

  • Preheat oven to 350°. Line bottoms of two 9-in. round baking pans with parchment or waxed paper; coat paper with cooking spray. In a large bowl, combine cake mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks., For strawberry gelatin, in a small saucepan, combine strawberries, sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat steps to make blueberry gelatin., Using a wooden skewer, pierce tops of cakes to within 1 inch of edge; twist skewer gently to make slightly larger holes. Gradually pour cooled strawberry mixture over 1 cake, being careful to fill each hole. Repeat with blueberry mixture and remaining cake. Refrigerate, covered, overnight., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form., Run a knife around sides of pans to loosen cakes. Remove strawberry cake from pan; remove paper. Place cake on a serving plate. Spread with 1 cup whipped cream., Remove blueberry cake from pan; remove paper. Place cake over whipped cream layer. Frost top and sides with remaining cream. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 477 calories, Fat 28g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 328mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

Nomusa Mabena
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This cake is sure to be a hit at your next summer gathering.


wanda martinez
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This is my new favorite poke cake recipe. It's so moist and flavorful.


joe Boy
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I made this cake for a friend's birthday party and it was a huge hit. Everyone loved it!


Junior Meyiwa
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This cake is so easy to make. It's a great last-minute dessert.


Nawas Nawas
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I love the festive colors of this cake. It's perfect for a 4th of July party.


Carter Dane
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I'm not a fan of white cake, but this one was surprisingly good.


Emmanuel Mwaisaka Ziro
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Overall, this was a good recipe. I would make it again with a few modifications.


Usman Karim
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The cake was a little dry. I think I'll try adding some extra milk next time.


Maria Rajpaul
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The frosting was a bit too sweet for my taste.


SunflowerVega
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This cake was just okay. It wasn't as flavorful as I was hoping.


Sanjaya Abewikkrama
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I would definitely recommend this recipe to anyone who loves blueberries and cake.


Tasheka Shearwood
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This cake is a great way to celebrate any summer holiday.


Tamara Washington
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The frosting is sweet and creamy, but not too rich.


nompumelelo faith magagula
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This cake is so moist and fluffy.


Jose Gamino
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I've never made a poke cake before, but this recipe was easy to follow and the cake turned out perfect!


Jason Lednum
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The blueberries added a perfect burst of flavor to the cake.


md rofik mia
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This cake was delicious! I brought it to a potluck and it was a huge hit.


PAK7u
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My family and I had so much fun making this Red, White and Blueberry Poke Cake together! It was an excellent way to celebrate the 4th of July.