Happy 4th of July from the Grahams!
Here’s a simple dessert for you. A poke cake.
Poke cakes are versatile and fun. I don’t know why I haven’t made these sooner. Bake a cake, poke holes in it, and pour good stuff on top. Yum! Now you have a cake with filling injected into the cake without having to deal with layers, and leveling, and icing. Simple!
Here are a few reasons why poke cakes are on the top of my list these days:
- No layers! Just pour the filling on top. Easy enough.
- No removing the cake from the pan! The scariest part of making a cake.
- No icing the sides of the cake. The worst part of making a cake.
So here it is, a simple and delicious Patriotic Poke Cake.
Serves 10 – 12
- A box of yellow cake mix and the ingredients it calls for
- A box of instant chocolate pudding and the ingredients it calls for
- 2 cups Heavy whipping cream, chilled
- 1/4 cup Sugar
- 1 tablespoon Vanilla
- 2 cups Strawberries, sliced into quarters
- 1/2 cup Blueberries
For the cake: Prepare the cake mix as directed on the packaging for a 13 x 9 inch pan. Cool the cake in the pan for 15 minutes. Poke the cake with the handle of a wooden spoon 1 inch apart.
Prepare the pudding as directed on the packaging. Allow the pudding to begin to thicken. Pour the pudding over the top of the cake and spread it out evenly. Place in the refrigerator to cool for two hours.
For the topping: Combine the cool heavy whipping cream, sugar and vanilla in the bowl of an electric mixer. Mix on high for about a minute or two until stiff peaks form. Spread over the top of the cake. Decorate with sliced strawberries and blueberries.
Tips: To store, keep refrigerated.
Happy Fourth of July! Enjoy.
Until next time,