Description
Celebrate the 4th of July with this Patriotic Firecracker Poke Cake! This moist, flavorful cake is soaked in a sweet patriotic syrup and topped with creamy whipped cream and festive sprinkles for a truly showstopping dessert.
Ingredients
– 1 box red velvet cake mix
– 1 cup water
– 1/2 cup vegetable oil
– 3 eggs
– 1 (3 oz) package blue raspberry gelatin
– 1 cup boiling water
– 1 cup cold water
– 1 (8 oz) package cream cheese, softened
– 1 cup powdered sugar
– 1 (8 oz) container frozen whipped topping, thawed
– Red, white, and blue sprinkles
Instructions
1. Preheat oven to 350°F. Grease a 9×13 inch baking pan.
2. In a large bowl, combine the cake mix, 1 cup water, oil, and eggs. Beat on medium speed for 2 minutes.
3. Pour batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
4. In a medium bowl, dissolve the blue raspberry gelatin in 1 cup boiling water. Stir in 1 cup cold water and refrigerate until slightly thickened, about 30 minutes.
5. Using the handle of a wooden spoon, poke holes all over the top of the cooled cake.
6. Slowly pour the thickened gelatin mixture over the top of the cake, ensuring it seeps into the holes. Refrigerate for at least 2 hours.
7. In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and beat until well combined. Fold in the whipped topping.
8. Spread the cream cheese mixture evenly over the top of the cake. Refrigerate for at least 1 hour.
9. Top with red, white, and blue sprinkles before serving.
Notes
You can use any flavor of gelatin for the patriotic syrup, such as cherry or strawberry. For an extra-festive touch, add a few drops of blue food coloring to the gelatin mixture.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American