Summer Berry Poke Cake
A light and fluffy cake infused with sweet berries and sweetened condensed milk, perfect for summer gatherings.
Ingredients
For the Cake
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
For the Filling and Topping
- 1 cup sweetened condensed milk
- 1 cup mixed berries (strawberries, blueberries, raspberries) Fresh mixed berries preferred.
- 1 cup whipped topping
- Berry syrup or jam (optional for topping) Use as desired.
- Additional berries for garnish (optional) Use as desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the yellow cake mix, eggs, and water. Mix until well combined.
- Pour the batter into a greased 9x13-inch baking dish.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10 minutes in the pan.
Assembly
- Once the cake is cooled, poke holes all over the cake with a wooden spoon or fork.
- Pour the sweetened condensed milk evenly over the top, allowing it to seep into the holes.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours.
- Spread the whipped topping over the cake and drizzle with berry syrup or jam if desired. Garnish with additional berries.
Serving
- Cut into squares and serve chilled or at room temperature.
Notes
For best flavor and texture, refrigerate the cake before serving. This cake is best enjoyed fresh, but can be stored in the refrigerator for up to five days. Individual slices can be frozen for up to three months.