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Summer Berry Poke Cake pinterest

Summer Berry Poke Cake

A refreshingly easy summer dessert that transforms an ordinary cake into something extraordinary. By poking holes throughout the baked cake and pouring berry-flavored liquid over the top, you create a dessert that's both visually stunning and bursting with summer freshness in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 285 kcal

Equipment

  • 9x13-inch baking pan
  • Wooden spoon (for poking holes)
  • Electric Mixer

Ingredients
  

For the Cake

  • 1 box white cake mix 15.25 oz
  • 3 large eggs at room temperature
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 tsp vanilla extract

For the Berry Filling

  • 2 packages berry-flavored gelatin 3 oz each, strawberry, raspberry, or mixed berry
  • 2 cups boiling water
  • 1 cup mixed fresh berries strawberries, blueberries, raspberries

For the Topping

  • 2 cups whipped topping or freshly whipped cream
  • 2 cups assorted fresh berries strawberries, blueberries, raspberries
  • 2 tbsp powdered sugar optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Combine the cake mix, eggs, oil, water, and vanilla in a large bowl. Beat with an electric mixer on medium speed for 2 minutes until smooth and well combined.
  • Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for about 15-20 minutes. Using the handle of a wooden spoon or a drinking straw, poke holes approximately 1 inch apart across the entire cake, making sure to poke all the way to the bottom.
  • In a large bowl, dissolve the gelatin in boiling water, stirring for about 2 minutes until completely dissolved. Add 1 cup of fresh mixed berries to the hot gelatin mixture and let sit for 2-3 minutes.
  • Carefully pour the berry gelatin mixture over the entire cake, paying special attention to filling the holes. Use a spatula to guide any excess liquid into the holes.
  • Refrigerate the cake for at least 3 hours, preferably overnight, to allow the gelatin to set properly.
  • Once set, spread the whipped topping evenly over the chilled cake. Arrange the fresh berries decoratively on top and dust with powdered sugar if desired.

Notes

For best results, add fresh berries just before serving rather than in advance. This cake doesn't freeze well due to the gelatin structure and fresh fruit. Store covered in the refrigerator for up to 3 days.
Healthier alternatives: Use whole wheat cake mix, substitute applesauce for oil (1:1 ratio), try monk fruit sweetener in place of powdered sugar, or use agar-agar instead of gelatin for a vegetarian version.

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 3gCholesterol: 45mgSodium: 310mgFiber: 2gSugar: 28g
Keyword Poke Cake, Berry Cake, Summer Dessert, Easy Dessert, Berry Poke Cake
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