4th Of July Poke Cake Recipes

4TH OF JULY POKE CAKE RECIPE

Steps:

• Prepare cake mix as directed and bake in a 9x13 pan. Let cool for 15 minutes.
• Poke cake with the end of a wooden spoon throughout the cake. I spaced the holes about 1" apart on the cake.
• Prepare both jell-o mixes as directed on the back in the box in separate bowls.
• Then take turn spooning the jello mixes over the cake alternating the flavors per rows on the cake. Only use 1/2 half of each of the jello mixes as the full amounts are not needed.
• Then chill the cake for 3 to 4 hours in a refrigerator and top with the cool whip.
• Sprinkle the top with your favorite 4th of July sprinkles! Serve and Enjoy!

RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
• With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
• In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

4TH OF JULY POKE CAKE

Steps:

• Heat the oven to 350 degrees and grease a 9-inch-by-13-inch baking pan with cooking spray.
• In a small bowl, whisk together the flour, baking powder and salt. Set aside.
• Using a stand mixer or hand mixer, beat the six egg yolks on high speed with ¾ cup sugar and vanilla extract until the mixture is pale yellow, thick and ribbons of egg yolk stream down when you lift the beater.
• In another mixing bowl, beat the six egg whites on high speed with the remaining ¼ cup sugar and cream of tartar until soft peaks form.
• Stir in the milk into the egg yolk mixture. Add half of the dry ingredients and stir until combined. Repeat with the second half of dry ingredients.
• Gently fold in the egg whites. Continue to fold until you can no longer see any white.
• Pour into greased pan and bake for 25-30 minutes. The cake is done when you insert a toothpick, and it comes out clean. Allow to cool completely.
• While the cake bakes, add the strawberries and sugar to a medium saucepan. Cook over medium heat until the strawberries break down and release their juices.
• Move the strawberries to a blender. Process until smooth.
• Once the cake cools, use the end of a wooden spoon to poke holes in the cake about an inch apart. Whisk together the sweetened condensed milk and evaporated milk and pour all over the cake, ensuring the mixture gets into those holes. The milk will also remain on the surface of the cake, which is totally fine.
• Repeat with the strawberry filling. Cover with plastic wrap and refrigerate for at least four hours or up to two days to give the cake time to absorb the fillings.
• Before serving, add the heavy cream, sugar and vanilla to a mixing bowl. Beat on high speed until stiff peaks form.
• Spread whipped cream all over cake. Add desired toppings and serve. Enjoy!

4TH OF JULY POKE CAKE

Steps:

• Make the cake as directed on the box. (In a 9x13 pan) then let the cake completely cool.
• Once the cake is cooled, take the back of a wooden spoon, or the large end of a chopstick, and poke holes all over the cake. Space the holes about 1 inch apart from each other.
• In a small bowl, add the strawberry jello and 1 cup of boiling water. Stir for about 1 minute until it's dissolved. (Tip: You can just microwave 1 cup of water for 2 minutes and it should be boiling then you can add in the jello.)
• Once dissolved, add 1/2 cup of cold water to the jello and stir. Pour over the cooled cake.
• Place the cake in the refrigerator for at least 3 hours or overnight. You don't want to cut into the cake before the jello sets or it will be mush.
• After the 3 hours, combine the pudding mix and the milk and whisk until slightly thickened (about 2 minutes). Then add in the cool whip and fold together.
• Spread the cool whip / pudding mixture over the cake evenly and decorate with the sliced strawberries and blueberries.