Cherry vanilla poke cake is an easy and tasty crowd pleasing dessert.
I have fond memories of Independence Day celebrations from my childhood. Daddy would grill burgers and hot dogs, Mama would make various side dishes and desserts. The aunts, uncles and cousins living in California, as well as Granddaddy, would come over.
We’d have a good ol time sharing stories, playing games, and the youngest batch of cousins might even put on some type of performance.
Now that we’re all grown up and some members are no longer with us the Fourth of July is a lot lower key. It’s usually just Mama, the auntlings, maybe my sister, and me. Depending on what everyone’s work schedule is we may have a cookout and head to one of the fireworks displays or just meet up there.
If you are like us and have yet to solidify your plans for the Fourth the Sunday Supper bloggers have your back. This week is all about easy to make recipes perfect for a last minute Independence Day celebration.
While this cherry vanilla poke cake isn’t the recipe for a last minute, “can you bring a dessert?,” call 20 minutes before you head out the door. It is easy enough that you can grab the ingredients today and have the cake ready before bed.
As you can tell I went full on red, white, and blue with this cake. I asked my oldest nephew if I should color the frosting or just use sprinkles and he said both.
This easy and delicious cake is a doctored up white cake mix, cherry gelatin, and the frosting is a mixture of vanilla pudding and whipped topping.
While I love baking and cooking from scratch this is one of the recipes I have no problem coming, mostly, from a box.
If the store is out of cherry flavored gelatin, strawberry would work beautifully. It would just be a strawberry vanilla poke cake instead of cherry vanilla poke cake.
Cherry Vanilla Poke Cake #SundaySupper
- 1 white cake mix 15 ounce
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 3 egg whites
- 1 whole egg
- 1 box cherry flavored gelatin 4 serving size
- 1 cup boiling water
- 1 cup cold water
- 1 box instant vanilla pudding mix 4 serving size
- 2 cups milk
- 1 tub whipped topping 8 ounce, thawed
- Blue food coloring optional
- Sprinkles optional
Preheat oven to 350
Spray a 9 by 13 inch glass dish with cooking spray
Place the cake mix, oil, buttermilk, egg whites, and egg in a large bowl
Blend with a hand mixer for 3 minutes
Pour into prepared dish and bake for 24 to 28 minutes or until fine crumbs remain when tested
Use the handle of a wooden spoon and poke 12 to 15 holes in the cake
Cool for 15 minutes
Prepare the gelatin by whisking the gelatin in the boiling water for 2 minutes or until dissolved
Whisk in the cold water and pour over the cake
Let cake cool to room temperature and refrigerate for an hour
Whisk the pudding mix and milk in a large bowl for two to three minutes or until thickened
Fold in the whipped topping and food coloring if using until well blended
Pour over cake and spread
Cover and refrigerate for at least two hours
Top with sprinkles if desired
Store leftovers in the refrigerator
Does not include chilling
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