Poke cakes seem to be making a comeback and this is a great Summer dessert to make. The cake has a homemade whipped cream topping which helps give this dessert a nice, light feeling when you eat it. This is also an easy dessert to make and is great for a large crowd. You start off with a boxed cake mix and add your flavoring of jello mix. For this recipe, I used a strawberry and berry blue flavored jello to keep with the upcoming 4th of July theme.
I hope everyone had a nice celebration for Father’s Day. We took my husband to the beach and his favorite seafood restaurant to celebrate. It was a nice, relaxing day and we enjoyed the chance to spend time together as a family. We ended up taking our dog, Bailey, with us and she had a great time as well. Surprisingly, the crowd of people at the beach didn’t phase her at all. Even for a hot day, the water here is still freezing so none of us were brave enough to venture into the water.
I’ve been doing this blog for just over a year. I’ve come to realize that you need to post holiday recipes before the actual holiday in order to give people time to make the recipe. I’ve been practicing with different recipes for the 4th of July and will be posting a few over the next week.
Here’s how to make this recipe:
In large bowl, add in cake mix followed by water, oil, and egg whites as called for on the cake mix box. Blend with electric mixer on medium speed for 2 minutes. (here’s a picture of the cake mix I used)
Ingredients
Poke Cake:
Whipped Cream Topping:
Instructions
Poke Cake:
Preheat oven to 350 degrees F. Lightly grease 13 x 9 inch baking pan. Set aside.
2. In large bowl, combine dry cake mix along with water, oil, and egg whites as called for on cake mix box.
3. Blend with electric mixer on medium speed for 2 minutes. Pour batter into prepared pan.
4. Bake at 350 degrees for 26 to 28 minutes or until cake is light golden brown and toothpick inserted into center of cake comes out mostly clean.
5. Remove pan to wire rack to cool.
6. Using two small saucepans, place one cup of water into each saucepan and bring to a boil. Add packet of strawberry gelatin to one saucepan and berry blue gelatin to other saucepan. Stir for 2 minutes.
7. Poke holes into cake using end of wooden spoon or a straw.
8. Use long-handled teaspoon to pour strawberry gelatin into alternating rows followed by berry blue gelatin in remaining rows.
9. Cover and refrigerate for at least 3 - 4 hours to chill.
Whipped Topping:
In large bowl, add in heavy whipping cream, powdered sugar, and vanilla extract.
2. Blend with an electric mixer on high speed for 3 - 5 minutes. Liquid will form into soft peaks and then stiff peaks. Blend until texture has stiffened to whip cream consistency.
3. Use spatula to spread whipped cream topping evenly on top of cake.
4. Keep dessert refrigerated.
I hope everyone had a nice celebration for Father’s Day. We took my husband to the beach and his favorite seafood restaurant to celebrate. It was a nice, relaxing day and we enjoyed the chance to spend time together as a family. We ended up taking our dog, Bailey, with us and she had a great time as well. Surprisingly, the crowd of people at the beach didn’t phase her at all. Even for a hot day, the water here is still freezing so none of us were brave enough to venture into the water.
I’ve been doing this blog for just over a year. I’ve come to realize that you need to post holiday recipes before the actual holiday in order to give people time to make the recipe. I’ve been practicing with different recipes for the 4th of July and will be posting a few over the next week.
Here’s how to make this recipe:
In large bowl, add in cake mix followed by water, oil, and egg whites as called for on the cake mix box. Blend with electric mixer on medium speed for 2 minutes. (here’s a picture of the cake mix I used)
Ingredients
Poke Cake:
- 1 box white cake mix
- water, oil, egg whites as called for on cake mix
- 1 box (3 oz) Strawberry gelatin
- 1 box (3 oz) Berry Blue or Blue Raspberry Gelatin
- 2 cups boiling water
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 4 tbsp powdered sugar
- 2 tsp vanilla extract
Instructions
Poke Cake:
Preheat oven to 350 degrees F. Lightly grease 13 x 9 inch baking pan. Set aside.
2. In large bowl, combine dry cake mix along with water, oil, and egg whites as called for on cake mix box.
3. Blend with electric mixer on medium speed for 2 minutes. Pour batter into prepared pan.
4. Bake at 350 degrees for 26 to 28 minutes or until cake is light golden brown and toothpick inserted into center of cake comes out mostly clean.
5. Remove pan to wire rack to cool.
6. Using two small saucepans, place one cup of water into each saucepan and bring to a boil. Add packet of strawberry gelatin to one saucepan and berry blue gelatin to other saucepan. Stir for 2 minutes.
7. Poke holes into cake using end of wooden spoon or a straw.
8. Use long-handled teaspoon to pour strawberry gelatin into alternating rows followed by berry blue gelatin in remaining rows.
9. Cover and refrigerate for at least 3 - 4 hours to chill.
Whipped Topping:
In large bowl, add in heavy whipping cream, powdered sugar, and vanilla extract.
2. Blend with an electric mixer on high speed for 3 - 5 minutes. Liquid will form into soft peaks and then stiff peaks. Blend until texture has stiffened to whip cream consistency.
3. Use spatula to spread whipped cream topping evenly on top of cake.
4. Keep dessert refrigerated.