Description
Want a dessert that’s as vibrant as a 4th of July fireworks display and super easy to make? This Patriotic Poke Cake is your go-to treat! With a fluffy white cake swirled with red and blue, creamy cheesecake pudding, fluffy whipped cream, and festive sprinkles, it’s a no-fuss, show-stopping dessert perfect for Independence Day, summer parties, or any patriotic gathering.
Ingredients
A Patriotic Poke Cake needs simple ingredients for a 9×13-inch pan (serves 12-16). Here’s what you’ll need:
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Cake Base:
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1 box white cake mix
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Ingredients listed on the box (typically 3 eggs, 1 cup water, ⅓ cup oil)
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Why it matters: White cake mix creates a neutral base for vibrant red and blue swirls.
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Substitutions: Use a gluten-free white cake mix for dietary needs. Make a homemade white cake if preferred (3 cups flour, 2 tsp baking powder, ½ tsp salt, 1 cup butter, 2 cups sugar, 4 eggs, 1 cup milk, 1 tsp vanilla).
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Pudding Layer:
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2 (3.4 oz.) boxes instant cheesecake pudding mix
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3 ½ cups milk
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Why it matters: Cheesecake pudding adds creamy, tangy flavor that soaks into the cake.
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Substitutions: Use vanilla or white chocolate pudding. Swap milk for almond or oat milk for a dairy-free option (check pudding compatibility).
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Whipped Cream Topping:
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2 ½ cups heavy cream, chilled
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¼ cup powdered sugar (or more to taste)
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1 tsp vanilla extract
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Why it matters: Whipped cream creates a light, fluffy white layer for the flag theme.
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Substitutions: Use store-bought whipped topping (about 4 cups). Coconut cream works for a dairy-free version.
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Coloring and Garnish:
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Red food coloring
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Blue food coloring
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Sprinkles (red, white, and blue, or star-shaped)
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Why it matters: Food coloring creates the patriotic swirls, and sprinkles add festive flair.
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Substitutions: Use natural dyes (beet juice for red, blueberry powder for blue). Swap sprinkles for edible glitter or fresh berries.
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Tip: Use gel food coloring for vibrant swirls without thinning the batter. Chill heavy cream for easier whipping. Choose a cake mix brand you love for the best flavor.
Instructions
Step 1: Prep the Oven and Pan
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Preheat the oven to the temperature specified on the cake mix box (usually 350°F/175°C).
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Grease a 9×13-inch baking dish with baking spray or butter and flour, ensuring all sides are coated.
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Tip: Use a glass or metal pan for even baking. Spray generously to prevent sticking.
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Step 2: Mix the Cake Batter
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Prepare the white cake mix according to box instructions (typically mixing eggs, water, and oil with the mix).
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Beat with a hand mixer or whisk until smooth, following box timing (usually 2 minutes).
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Tip: Mix just until combined to keep the cake fluffy. Scrape the bowl to ensure no lumps.
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Step 3: Create Colored Batters
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Divide the batter into three equal portions (about 1 ½ cups each) in separate bowls.
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Leave one portion plain (white).
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Add a few drops of red food coloring to the second portion, stirring until the color is even.
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Add a few drops of blue food coloring to the third portion, stirring until fully mixed.
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Tip: Start with 2-3 drops of gel coloring and add more for desired vibrancy. Stir gently to avoid overmixing.
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Step 4: Layer the Batter
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Using a ¼-cup measuring cup, drop spoonfuls of plain batter into the greased baking dish, spacing drops a few inches apart.
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Using a separate scoop, drop red batter between plain drops.
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Using a third scoop, drop blue batter between the other colors.
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Continue layering all three batters, dropping randomly until all batter is used. The drops will spread slightly.
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Tap the pan gently on the counter to flatten the surface. Use a toothpick to swirl colors lightly for a marbled effect, but don’t overmix.
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Tip: Work quickly to prevent spreading. Swirl just 2-3 times to keep colors distinct.
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Step 5: Bake the Cake
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Bake according to box instructions (usually 25-35 minutes at 350°F) or until a toothpick inserted in the center comes out clean.
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Cool the cake in the pan at room temperature for 10 minutes.
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Tip: Check doneness early to avoid overbaking. If browning too fast, cover with foil.
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Step 6: Poke the Cake
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Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart, going nearly to the bottom.
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Allow the cake to cool completely in the pan (about 1 hour).
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Tip: Space holes evenly for uniform pudding distribution. A round spoon handle makes perfect holes.
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Step 7: Add Pudding Layer
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In a large bowl, whisk 2 boxes of instant cheesecake pudding mix with 3 ½ cups milk until smooth and dissolved (about 2 minutes).
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Before the pudding sets, pour it over the cooled cake, aiming to fill the holes. Spread any remaining pudding evenly on top.
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Refrigerate the cake for 1-2 hours to set the pudding fully.
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Tip: Pour slowly to ensure holes are filled. Use a spatula to smooth the top layer.
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Step 8: Make Whipped Cream
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In a chilled bowl, beat 2 ½ cups heavy cream and 1 tsp vanilla extract with a hand mixer on medium speed until soft peaks form.
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Add ¼ cup powdered sugar (or more to taste) and beat until stiff peaks form (about 3-4 minutes).
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Tip: Chill the bowl and whisk for faster whipping. Stop when peaks hold their shape to avoid curdling.
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Step 9: Top and Garnish
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Spread whipped cream evenly over the set pudding layer.
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Sprinkle red, white, and blue sprinkles or star-shaped sprinkles on top for a festive finish.
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Refrigerate until ready to serve.
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Tip: Add sprinkles just before serving to prevent bleeding. Use a spatula for a smooth whipped cream layer.
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Step 10: Serve
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Slice into squares and serve chilled for a refreshing treat.
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Tip: Wipe the knife between cuts for neat slices. Serve on patriotic plates for extra flair.
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