Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

bea's patriotic poke cake

(4 ratings)
BeachChic avatar
Recipe by
Bea L.
@BeachChic
Emerald Isle, NC

I found this recipe years ago in some magazine but cannot remember which one. This is a very refreshing cake and absolutely yummy as well. You can also use cherries rather than strawberries if you prefer. It would also be good with a buttercream frosting I'm sure but not quite as refreshing is my thinking. The originial recipe says to frost with cool whip but I don't really care for cool whip so I make my whipped cream topping instead.

(4 ratings)
yield 1 sheet cake
method Bake

Ingredients For bea's patriotic poke cake

  • 1 box
    white cake mix
  • 1 1/4 c
    water
  • 1/3 c
    vegetable or canola oil
  • 3
    egg whites
  • 3 oz
    box of strawberry gelatin
  • 1 c
    boiling water
  • 1/2 c
    cold water
  • 1 c
    fresh blueberries
  • 20 to 24
    fresh strawberries
  • 1 lg
    cool whip or *whipped cream
  • *HOMEMADE WHIPPED CREAM*
  • 16 oz
    heavy cream, whipped
  • 1/2 c
    powdered sugar
  • drop of vanilla extract

How To Make bea's patriotic poke cake

  • 1
    Preheat oven to 350 degrees. Grease bottom only of 9x13 baking pan.
  • 2
    Cake: In a mixing bowl, add cake mix, 1 1/4 cups water, oil and egg whites and mix until combined. Beat for 2 minutes with an electric mixer. Be sure to scrape down the sides of bowl half way through.
  • 3
    Pour into prepared pan and bake at 350 for 25-30 minutes or or until toothpick inserted in center comes out clean. Cool completely for about an hour.
  • 4
    After the cake has cooled for an hour stir gelatin with the one cup of boiling water until disolved then add the 1/2 cup of cold water & mix well. Poke several holes in the cake with a skewer, chop sticks, fork or ice pick. If using an ice pick, be careful not to puncture the bottom of your pan. Pour the gelatin mixture over the cake. Cover and refrigerate for two hours.
  • 5
    During the last hour while the cake is refrigerated, wash the blueberries and drain between paper towels. Also, wash, remove stems and slice each strawberry in half. Again, drain between paper towels. This will prevent the berries from staining the white frosting.
  • 6
    To Assemble: Remove cake from fridge and spread on the cool whip (or homemade whipped cream) to cover entire cake. Pat berries as dry as you can with a paper towel. Place the blueberries in a rectangle in the upper left hand corner and then place the halved strawberries (cut side down) to symbolize stripes on the USA flag. KEEP REFRIGERATED.
  • 7
    *Homemade Whipped Topping*: Chill mixing bowl and beaters for at least an hour or put in freezer for 30 minutes. Beat heavy cream until it keeps it's shape on the beaters. Add in the vanilla and beat a few seconds more. Fold in the powdered sugar.
  • 8
    Tip: Make sure you have extra blueberries so that you can add some to each slice when you plate it up. If you don't like using boxed cake mix you can always use this homemade white cake recipe: https://www.justapinch.com/recipes/dessert/cake/beas-homemade-white-cake.html?p=1&page=7#comments
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Bea's Patriotic Poke Cake:

ADVERTISEMENT