Print

Easy Patriotic Red White and Blue Pudding Poke Cake

patriotic pudding poke cake - featured image
Print Recipe

A festive, no-fuss dessert featuring a moist white cake poked with vanilla pudding and topped with whipped cream and fresh strawberries and blueberries, perfect for summer celebrations.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz) – Duncan Hines Classic White recommended
  • Ingredients called for on the cake mix box (usually 3 large eggs, 1/2 cup vegetable oil, and 1 cup water)
  • 2 packets (3.4 oz each) instant vanilla pudding mix – Jell-O brand recommended
  • 3 cups cold milk (whole or 2%)
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh blueberries
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine the white cake mix with the eggs, vegetable oil, and water as directed on the box. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
  3. Pour batter evenly into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack (about 1 hour).
  4. Once cooled, use a fork or skewer to poke holes about 1 inch apart all over the cake.
  5. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until thickened. Pour evenly over the cake, filling the holes and covering the top. Refrigerate for at least 30 minutes to set.
  6. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form (about 3-4 minutes).
  7. Spread the whipped cream evenly over the pudding layer. Arrange sliced strawberries and blueberries on top in a red, white, and blue pattern. Optionally garnish with fresh mint leaves.
  8. Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and layers to set.

Notes

Let the cake cool completely before poking holes and pouring pudding to prevent melting. Use cold milk for pudding mix for best texture. Chill bowl and beaters before whipping cream for better volume. Use fresh berries and pat dry to avoid watery topping. Store covered in refrigerator up to 3 days. Avoid freezing to maintain whipped cream texture.

Nutrition

Keywords: patriotic dessert, pudding poke cake, red white and blue cake, easy summer dessert, no bake pudding cake, Independence Day dessert

Find it online: https://zoeplate.com/easy-patriotic-red-white-and-blue-pudding-poke-cake-recipe-to-impress/