Summer Berry Poke Cake
This Summer Berry Poke Cake is the kind of dessert that feels right at home at picnics, potlucks, and easy weeknight celebrations. It is colorful, creamy, and packed with fresh berry flavor in every slice.
Equipment
- 1 9x13-inch baking pan
- 1 Wooden spoon handle for poking holes
Ingredients
- 1 box white cake mix plus the ingredients listed on the box
- 1 cup berry juice or berry puree
- 1 package berry-flavored gelatin made with plant-based gelling ingredient prepared as directed
- 1 tub whipped topping thawed
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoons sugar optional for sweeter berries
Instructions
- Prepare the cake mix according to the package directions and bake it in a 9x13-inch pan. Let it cool for about 15 minutes, so it is warm but not hot when you add the filling.
- Prepare the berry gelatin according to the package directions using berry juice or puree. Stir until fully dissolved and smooth.
- Use the handle of a wooden spoon or a similar tool to poke holes all over the cake, spacing them evenly across the surface.
- Slowly pour the berry mixture over the cake, letting it seep into the holes. Chill the cake so the filling sets and the flavor blends into every layer.
- Spread the whipped topping evenly over the cooled cake. Finish with fresh strawberries, blueberries, and raspberries on top.
- Refrigerate the cake for at least 2 hours before slicing. Serve cold for the best texture and flavor.
Notes
Store the cake covered in the refrigerator for up to 4 days. This dessert is best served cold. If freezing, freeze without the fresh berries on top and thaw in the refrigerator before serving.