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4th of July Firecracker Poke Cake

Made easy with box cake mix. Delicious mix-ins and decorate it your way.
Course: 4th of july, Baking, box cake mix, catherines plates, Dessert, poke cake
Cuisine: American
Author: Catherine's Plates

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.