Description
A delicious and festive poke cake layered with fresh blueberries and strawberries, perfect for summer celebrations.
Ingredients
Scale
- 1 box of white cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 cup of sweetened condensed milk
- 1 cup of whipped topping
- 1 cup of fresh blueberries
- 1 cup of sliced strawberries
- Red and blue sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the white cake mix according to package instructions using water, vegetable oil, and eggs.
- Bake the cake in a 9×13 inch pan for 30-35 minutes or until a toothpick comes out clean.
- Once baked, let the cake cool for 10 minutes.
- Poke holes all over the top of the cake using a fork.
- Pour the sweetened condensed milk over the cake, ensuring it fills the holes.
- Refrigerate the cake for at least 2 hours to allow it to soak.
- Spread the whipped topping over the cooled cake.
- Top with fresh blueberries and sliced strawberries.
- Sprinkle with red and blue sprinkles if desired.
Notes
- For best results, use fresh berries.
- This cake can be made a day in advance.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Red, White & Blueberry Poke Cake, festive dessert, summer cake, poke cake