Name: Red, White & Blueberry Poke Cake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1 package white cake mix (regular size) -; 1-1/4 cups water -; 2 large eggs, room temperature -; 1/4 cup canola oil -; STRAWBERRY GELATIN: -; 1 cup fresh strawberries -; 2/3 cup sugar -; 1/4 cup water -; 2-1/4 teaspoons strawberry gelatin -; BLUEBERRY GELATIN: -; 3/4 cup fresh blueberries -; 1/2 cup water -; 4-1/2 teaspoons sugar -; 4-1/2 teaspoons berry blue gelatin -; FROSTING AND FILLING: -; 2-1/2 cups heavy whipping cream -; 1/3 cup confectioners' sugar -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Red, White & Blueberry Poke Cake

1. 1 package white cake mix (regular size) -

2. 1-1/4 cups water -

3. 2 large eggs, room temperature -

4. 1/4 cup canola oil -

5. STRAWBERRY GELATIN: -

6. 1 cup fresh strawberries -

7. 2/3 cup sugar -

8. 1/4 cup water -

9. 2-1/4 teaspoons strawberry gelatin -

10. BLUEBERRY GELATIN: -

11. 3/4 cup fresh blueberries -

12. 1/2 cup water -

13. 4-1/2 teaspoons sugar -

14. 4-1/2 teaspoons berry blue gelatin -

15. FROSTING AND FILLING: -

16. 2-1/2 cups heavy whipping cream -

17. 1/3 cup confectioners' sugar -

How to cook deliciously - Red, White & Blueberry Poke Cake

1. Stage

Preheat oven to 350°. Line bottoms of two 9-in. round baking pans with parchment or waxed paper; coat paper with cooking spray. In a large bowl, combine cake mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes.

2. Stage

Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks.

3. Stage

For strawberry gelatin, in a small saucepan, combine strawberries, sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat steps to make blueberry gelatin.

4. Stage

Using a wooden skewer, pierce tops of cakes to within 1 inch of edge; twist skewer gently to make slightly larger holes. Gradually pour cooled strawberry mixture over 1 cake, being careful to fill each hole. Repeat with blueberry mixture and remaining cake. Refrigerate, covered, overnight.

5. Stage

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.

6. Stage

Run a knife around sides of pans to loosen cakes. Remove strawberry cake from pan; remove paper. Place cake on a serving plate. Spread with 1 cup whipped cream.

7. Stage

Remove blueberry cake from pan; remove paper. Place cake over whipped cream layer. Frost top and sides with remaining cream. Refrigerate at least 1 hour before serving.