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Berry poke cake on a white plate.

Berry Poke Cake


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  • Author: Sandra Flegg
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings

Description

This delicious, moist Berry Poke Cake recipe with fresh strawberries and blueberries is infused with vibrant jello flavors making an eye catching, fluffy dessert cake. So easy to make, with a whipped topping, it’s great for serving at summer gatherings like cookouts, bbq’s, picnics, birthdays and potlucks!


Ingredients

1 box white cake mix, prepared in a 9×13 pan

1 3 ounce box berry blue Jello

1 3 ounce box strawberry Jello

2 cups boiling water

2 cups cold water

8 ounces whipped topping

2 cups chopped strawberries

2 cups blueberries


Instructions

  1. Bake cake in a 9×13-inch baking dish according to package directions. Allow the cake to cool completely.
  2. Use a wooden skewer to poke several holes all over the cake.
  3. Add one cup boiling water to the strawberry Jello and whisk until the powder is dissolved, then stir in one cup cold water. 
  4. Spoon the red Jello over the cake, filling in the holes. Spread in a random pattern, leaving space for the blue Jello.
  5. Add one cup boiling water to the blue Jello and whisk until the powder is dissolved, then stir in one cup cold water. 
  6. Spoon the blue Jello over the cake, filling in the empty space where there is no red Jello.
  7. Cover the cake and place in the refrigerator to chill for at least one hour.
  8. Spread the whipped topping in an even layer over the top of the cake.
  9. Decorate the cake with the strawberries and blueberries before serving.

Notes

Storage instructions: Store any leftover cake covered with wrap or in an airtight container for 2 to 3 days.

  • Prep Time: 30 minutes
  • Chill Time: 1 hour
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American