4th of July Firecracker Poke Cake
Made easy with box cake mix. Delicious mix-ins and decorate it your way.
Equipment
- large mixing bowl
- electric hand mixer with beaters
- spatula
- measuring cups
- medium bowl
- wire whisk
- wooden spoon
- offset spatula
- cutting board & small sharp knife
- 9 x 13 baking dish with lid
Ingredients
- 1 (15.25 oz) box white cake mix
- ingredients listed on back of cake box
- 1 (8 oz) tub frozen cool whip, thawed
- 1 (21 oz) can blueberry pie filling & topping
- 1 (14 oz) sweetened condensed milk
- 3 fresh strawberries, sliced
- 1 pint fresh blueberries
- 1 can refrigerated whipped cream
Instructions
- Bake cake per directions on back of cake box using a 9 x 13 baking dish. Cool cake completely. Using a large kitchen utensil, poke big holes throughout cake keeping holes about 1 inch apart.OPT. NOTE: I like to make this cake bakery style. Add an additional egg, change out the water for milk, and change out the oil for cooled melted butter in the batter.
- In a medium bowl whisk together blueberry pie filling and sweetened condensed milk. Pour mixture over the cooled cake and aim for the holes. Using a spatula move the mixture around and press into the holes. Spread the rest in an evenly layer.
- Dollop the thawed cool whip all over cake. Then use an offset spatula to spread evenly.
- Use the fresh blueberries to make a design similar to the picture above to start the firework design. Place sliced strawberries at the top of the blueberry design.
- Using the canned whipped topping make dollops along the edge of cake. Place 1 blueberry in the center of each dollop.
- Refrigerate for 2 hours or longer to firm up before cutting slices. Enjoy.