Deliciously Moist 3-Berry Poke Cake Recipe

Introduction

There’s something undeniably delightful about a poke cake, especially when it’s bursting with vibrant berries. The Juicy 3-Berry Poke Cake brings together strawberries, blueberries, and raspberries for a refreshing dessert that is perfect for summer gatherings or any celebration.

This cake is not just visually appealing; it's also incredibly moist and flavorful. The combination of a light vanilla cake soaked with berry gelatin and topped with whipped cream creates a harmony of textures and tastes that is sure to impress your family and friends.

Whether you're hosting a backyard barbecue or simply treating yourself to a sweet indulgence, this cake is an excellent choice. Let’s dive into how to create this berry-infused delight!

Ingredients

• 1 box (15.25 oz) vanilla cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 package (3 oz) strawberry gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 cup strawberries, diced
• 1 cup blueberries
• 1 cup raspberries
• 1 container (8 oz) whipped topping, thawed

Directions & Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until well blended.
3. Pour the batter into the prepared baking pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
4. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, use a fork to poke holes all over the surface of the cake.
5. In a small bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir in the cold water until well combined.
6. Pour the gelatin mixture over the cooled cake, making sure it seeps into the holes. Allow the cake to cool completely at room temperature.
7. Once cooled, refrigerate the cake for at least 2 hours to let the gelatin set.
8. Before serving, top the cake with the whipped topping and evenly distribute the diced strawberries, blueberries, and raspberries on top.

FAQs

What should I do if my cake sinks in the middle?

Make sure to mix the batter properly and avoid over-mixing. Also, check your oven temperature with an oven thermometer.

Can I use frozen berries instead of fresh?

Yes, you can use frozen berries, but make sure to thaw and drain them to prevent excess moisture.

What if my gelatin doesn't set properly?

Ensure that you mix the gelatin with boiling water thoroughly and let the cake chill in the refrigerator for enough time.

Can I use a different flavor of gelatin?

Absolutely! You can substitute strawberry gelatin with raspberry or another berry flavor to customize your cake.

What if my whipped topping is too runny?

Make sure to use chilled whipped topping and fold it gently into the cake to maintain its structure.

How can I make this cake more visually appealing?

Consider adding fresh mint leaves as a garnish or drizzling some berry sauce over the top for extra color.

Conclusion

The Juicy 3-Berry Poke Cake is not just a dessert; it's a celebration of flavors and textures. Its appealing presentation and delightful taste make it a crowd-pleaser that will be remembered long after the last slice is enjoyed.

So the next time you're in the mood for something sweet, or if you're looking to impress your guests, give this berry poke cake a try. It's a simple yet stunning dessert that is sure to leave everyone asking for the recipe!

Recipe Card

Deliciously Moist 3-Berry Poke Cake Recipe

Make Juicy 3-Berry Poke Cake with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 box 15.25 oz vanilla cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 package 3 oz strawberry gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 cup strawberries diced
• 1 cup blueberries
• 1 cup raspberries
• 1 container 8 oz whipped topping, thawed

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until well blended.
3. Pour the batter into the prepared baking pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
4. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, use a fork to poke holes all over the surface of the cake.
5. In a small bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir in the cold water until well combined.
6. Pour the gelatin mixture over the cooled cake, making sure it seeps into the holes. Allow the cake to cool completely at room temperature.
7. Once cooled, refrigerate the cake for at least 2 hours to let the gelatin set.
8. Before serving, top the cake with the whipped topping and evenly distribute the diced strawberries, blueberries, and raspberries on top.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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