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Patriotic Poke Cake

A vibrant and delicious cake layered with sweetened condensed milk, fresh strawberries, and blueberries, perfect for 4th of July celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box vanilla cake mix Use sugar-free or whole wheat for a healthier option.
  • 3 large eggs Room temperature for better rising.
  • 1 cup water
Toppings
  • 1 can sweetened condensed milk Adds moisture.
  • 1 cup whipped topping Substitute with fresh whipped cream if preferred.
  • 1 cup fresh strawberries Sliced.
  • 1 cup fresh blueberries
  • red and blue food coloring For drizzling decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, combine the vanilla cake mix, eggs, and water. Beat until smooth and well blended for about 2 minutes.
Baking
  1. Pour the batter into your greased pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Soaking
  1. Once baked, allow the cake to cool for about 15 minutes. Poke holes all over the cake using the handle of a wooden spoon, about an inch apart.
  2. Pour the sweetened condensed milk over the warm cake, allowing it to seep into the holes.
Chilling and Decorating
  1. Refrigerate the cake for at least 2 hours.
  2. Spread the whipped topping across the cooled cake.
  3. Top with sliced strawberries and blueberries, arranging them to reflect the American flag.
  4. Mix a small amount of whipped topping with red or blue food coloring and drizzle it over the cake.

Notes

Leftovers can be stored in the refrigerator for up to 4 days. Use room temperature eggs for better texture and make generous holes for soaking.