Red White and Blue Poke Cake
This Red White Blue Poke Cake is perfect for all those upcoming summer parties. White cake mix is colored red and blue and filled with white cheesecake pudding. Topped with whipped cream and festive sprinkles this is always a hit at the summer cookouts.
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Servings: 12
INGREDIENTS
- 1 box 15.25 ounce white cake mix plus the ingredients the box calls for (water, oil, eggs)
- Red and blue food coloring
- 3.4 ounce box cheesecake flavored instant pudding
- 2 cups milk
- 8 ounce container whipped topping
- Red white, blue sprinkles
INSTRUCTIONS
- Preheat your oven to 350 degrees and grease a 9x13 baking dish, set aside.
- In a large mixing bowl combine the cake mix with the water, eggs and oil your box mix calls for, then split the batter evenly between two bowls.
- Dye one bowl of batter blue, and the other red.
- Place spoonfuls of the batter in the cake pan alternating colors, allowing the colors to overlap and touch eachother.
- Bake for 25 minutes or until a toothpick inserted comes out clean, then set aside to cool.
- While the cake is cooling, whisk together the instant pudding and milk until smooth.
- Using a large straw or end of a wooden spoon, poke holes all over the cake.
- Pour the pudding into a piping bag and cut the tip to be the same width as the cake holes. Carefully pipe pudding into every hole in the cake, using a spoon to smooth out any remaining pudding over the tops of the holes.
- Cover and set in the fridge for 4 hours.
- When ready to serve, top with the whipped topping and sprinkles. Slice, serve, and enjoy!
NOTES
Store leftovers in the fridge for up to 3 days.
You can freeze this cake for up to 3 months.
You can freeze this cake for up to 3 months.