Very Berry Poke Cake – a delicious recipe with white cake, O, cream cheese frosting, marshmallow fluff, berries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease 2 - 9 inch cake pans. Prepare cake mix according to package directions and bake for 22 mins, or until a skewer inserted in the center comes out clean. Let cool.
2
Dissolve gelatin in 1 cup boiling water. Add 1/2 cup of cold water and stir until dissolved. Chill for 30 mins, or until just slightly thickened.
3
Poke holes in each cake at 1 inch intervals with a large skewer or the end of a wooden spoon, not reaching pan bottom. Transfer gelatin to a pastry bag fitted with a small plain tip and fill holes with gelatin. Chill for 1 hour.
4
Beat frosting and marshmallow fluff until smooth. Reserve 1 cup. Transfer 1 cake to a serving platter. Spread 1/3 of frosting over top then cover with the other cake. Frost sides and top. Fill a pastry bag fitted with star tip with reserved frosting. Pipe 12 rosettes around top edge of cake. Garnish with berries.
94
kcal
Calories
9
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (16.5 oz) box white cake mix, like Duncan Hines, 1 (3 oz) box strawberry Jell-O, 1 (16 oz) tub cream cheese frosting, 3 cups marshmallow fluff, and more.
Yes, Very Berry Poke Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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