"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Red, White, and Blue Poke Cake Recipe

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This recipe for Red, White, and Blue Poke Cake, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Dicken
Added: Sunday, August 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box White Cake Mix, plus recommended ingredients to bake
1 box (4-serving) Strawberry Gelatin
1 c. boiling Water
1/2 cup Cold water
1 box (4-serving) White Chocolate Instant Pudding
1/3 c. Milk
1 (8 oz) container Frozen Whipped Topping, thawed
1 c. sliced fresh Strawberries
1/2 c. fresh Blueberries

Directions:
Directions:
Heat oven 350. Prepare Cake Mix as directed on box using Water, Oil, and Egg whites; bake in 13x9-inch pan. Cool completely in pan on wire rack 1 hour.

Pierce cooled cake with fork at 1/2 inch intervals. In medium bowl, stir Gelatin and boiling Water until dissolved. Stir in cold Water. Carefully pour mixture over entire surface of Cake. Refrigerate at least 3 hours or until serving time.
In large bowl, mix Pudding Mix and Milk until well blended. Gently stir in Whipped Topping. Spread over cake. Arrange Strawberries and Blueberries on top of cake to resemble flag. Store in refrigerator

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
4 Hours 50 min.

 

 

 

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