It’s been way too long since I posted a poke cake! Luckily, summer is the perfect time for this cool and creamy dessert. And the 4th of July is the perfect excuse to put up a new flavor!
There are a few fun components to this cake that I want to point out before you run off to the kitchen to get started:
A) I used a 4th of July funfetti cake as the base. It adds some fun color and makes it a little extra festive, but you could use just a regular ol’ white cake mix if you wanted. Or a from-scratch recipe too, if you’d rather!
B) Instead of the traditional SCM or pudding to pour over the poked holes in the cake, I used strawberry and blueberry pie fillings. They’re just as easy to use as the SCM and seep into the holes nicely. Additionally, they add a really yummy fruity flavor, and, of course, give the cake a little more Red, White, and Blue! The strawberry portions of the cake were my favorite, and if I were to make this again, I might only use strawberry filling…
C) I love 4th of July sprinkles! If you make this cake, see if you can get your hand on some. Since the top of the cake is all white, sprinkles will be the only clue that something colorful and fun is inside!
Step-by-Step Photo Slideshow:
Disclaimer: I decided to make this slideshow at the last minute, and used my ugly baking dish– yuck! Sorry. Also, I only had half of a cake mix left, so you’ll see that I made my cake in a 9×9 baking dish although the recipe calls for a 9×13.
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