Description
This Summer Berry Poke Cake is a vibrant, moist dessert filled with fresh summer berries and a creamy cake base, perfect for warm-weather gatherings and celebrations.
Ingredients
Scale
- 1 box white cake mix
- Fresh summer berries (strawberries, blueberries, raspberries)
- 1 package berry gelatin mix (strawberry or raspberry flavor)
- 1 container whipped topping (or homemade whipped cream)
- Berry sauce (made with fresh berries, sugar, and lemon juice)
- Milk (for cake mix, can substitute almond or oat milk)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish with butter or nonstick spray.
- Prepare the white cake mix according to package instructions, substituting milk for water. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool for about 15 minutes. Using a skewer or spoon handle, poke holes evenly across the cake, spacing them about 1 inch apart.
- Dissolve the berry gelatin mix in boiling water, then stir in cold water. Pour the mixture over the cake, ensuring it seeps into the holes. Refrigerate for 2 hours to set.
- Simmer fresh berries with sugar and lemon juice for 5-7 minutes until slightly thickened to make the berry sauce. Let it cool.
- Spread the whipped topping evenly over the chilled cake. Swirl the berry sauce on top and garnish with whole berries.
Notes
Refrigeration is key to setting the gelatin and making the cake moist. If fresh berries aren’t available, frozen ones work just as well. Save a few whole berries for garnish to make the cake look extra stunning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
Keywords: poke cake, summer dessert, berry cake, party dessert, easy cake recipe