When the weather turns warmer outside, many of our thoughts also turn to outdoor activities as well. It seems as if we are cooped up in the indoors all throughout the winter and there is just something about getting out in the warm sun and spending time with family and friends. Of course, what could be better than doing so along with a backyard barbecue?
If you love getting together for an outdoor meal with your family, then this red white and blue poke cake is going to be the perfect choice. Not only is it colorful, it is easy to make and quite delicious. Set this one in front of your guests at your next outdoor gathering and watch it disappear.
1 box white cake mix + Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) strawberry-flavored gelatin
1 cup boiling water
½ cup cold water
1 box (4-serving size) white chocolate instant pudding and pie filling mix
⅓ cup milk
1 container (8 oz) frozen whipped topping, thawed
1 cup sliced fresh strawberries
½ up fresh blueberries
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13×9-inch pan. Cool completely in pan, about 1 hour.
Poke cooled cake with back of wooden spoon at 1 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 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 look like flag. Store loosely covered in refrigerator.