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:
Cake Base:
1 box white cake mix
Ingredients listed on the box (typically 3 eggs, 1 cup water, ⅓ cup oil)
Why it matters: White cake mix creates a neutral base for vibrant red and blue swirls.
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).
Pudding Layer:
2 (3.4 oz.) boxes instant cheesecake pudding mix
3 ½ cups milk
Why it matters: Cheesecake pudding adds creamy, tangy flavor that soaks into the cake.
Substitutions: Use vanilla or white chocolate pudding. Swap milk for almond or oat milk for a dairy-free option (check pudding compatibility).
Whipped Cream Topping:
2 ½ cups heavy cream, chilled
¼ cup powdered sugar (or more to taste)
1 tsp vanilla extract
Why it matters: Whipped cream creates a light, fluffy white layer for the flag theme.
Substitutions: Use store-bought whipped topping (about 4 cups). Coconut cream works for a dairy-free version.
Coloring and Garnish:
Red food coloring
Blue food coloring
Sprinkles (red, white, and blue, or star-shaped)
Why it matters: Food coloring creates the patriotic swirls, and sprinkles add festive flair.
Substitutions: Use natural dyes (beet juice for red, blueberry powder for blue). Swap sprinkles for edible glitter or fresh berries.
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
Preheat the oven to the temperature specified on the cake mix box (usually 350°F/175°C).
Grease a 9×13-inch baking dish with baking spray or butter and flour, ensuring all sides are coated.
Tip: Use a glass or metal pan for even baking. Spray generously to prevent sticking.
Step 2: Mix the Cake Batter
Prepare the white cake mix according to box instructions (typically mixing eggs, water, and oil with the mix).
Beat with a hand mixer or whisk until smooth, following box timing (usually 2 minutes).
Tip: Mix just until combined to keep the cake fluffy. Scrape the bowl to ensure no lumps.
Step 3: Create Colored Batters
Divide the batter into three equal portions (about 1 ½ cups each) in separate bowls.
Leave one portion plain (white).
Add a few drops of red food coloring to the second portion, stirring until the color is even.
Add a few drops of blue food coloring to the third portion, stirring until fully mixed.
Tip: Start with 2-3 drops of gel coloring and add more for desired vibrancy. Stir gently to avoid overmixing.
Step 4: Layer the Batter
Using a ¼-cup measuring cup, drop spoonfuls of plain batter into the greased baking dish, spacing drops a few inches apart.
Using a separate scoop, drop red batter between plain drops.
Using a third scoop, drop blue batter between the other colors.
Continue layering all three batters, dropping randomly until all batter is used. The drops will spread slightly.
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.
Tip: Work quickly to prevent spreading. Swirl just 2-3 times to keep colors distinct.
Step 5: Bake the Cake
Bake according to box instructions (usually 25-35 minutes at 350°F) or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan at room temperature for 10 minutes.
Tip: Check doneness early to avoid overbaking. If browning too fast, cover with foil.
Step 6: Poke the Cake
Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart, going nearly to the bottom.
Allow the cake to cool completely in the pan (about 1 hour).
Tip: Space holes evenly for uniform pudding distribution. A round spoon handle makes perfect holes.
Step 7: Add Pudding Layer
In a large bowl, whisk 2 boxes of instant cheesecake pudding mix with 3 ½ cups milk until smooth and dissolved (about 2 minutes).
Before the pudding sets, pour it over the cooled cake, aiming to fill the holes. Spread any remaining pudding evenly on top.
Refrigerate the cake for 1-2 hours to set the pudding fully.
Tip: Pour slowly to ensure holes are filled. Use a spatula to smooth the top layer.
Step 8: Make Whipped Cream
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.
Add ¼ cup powdered sugar (or more to taste) and beat until stiff peaks form (about 3-4 minutes).
Tip: Chill the bowl and whisk for faster whipping. Stop when peaks hold their shape to avoid curdling.
Step 9: Top and Garnish
Spread whipped cream evenly over the set pudding layer.
Sprinkle red, white, and blue sprinkles or star-shaped sprinkles on top for a festive finish.
Refrigerate until ready to serve.
Tip: Add sprinkles just before serving to prevent bleeding. Use a spatula for a smooth whipped cream layer.
Step 10: Serve
Slice into squares and serve chilled for a refreshing treat.
Tip: Wipe the knife between cuts for neat slices. Serve on patriotic plates for extra flair.