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Summer Berry Poke Cake

A delightful dessert featuring a moist vanilla cake, infused with a luscious berry sauce, topped with creamy whipped topping and fresh berries—a perfect summer treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box vanilla cake mix For the base of the cake.
  • 1 cup water To mix into the cake batter.
  • 1/2 cup vegetable oil Can be replaced with applesauce for a healthier version.
  • 3 large eggs Provide moisture and structure to the cake.
For the Filling
  • 1 cup mixed berries (strawberries, blueberries, raspberries) Fresh is recommended, but frozen can be used.
  • 1 cup sweetened condensed milk Creates the berry-infused syrup.
For the Topping
  • 1 cup whipped topping For a light, creamy finish.
  • Fresh berries for garnish Use assorted fresh berries for decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  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 smooth.
  3. Pour the batter into a greased 9x13-inch baking pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely in the pan.
Assembly
  1. Once cooled, poke holes all over the cake using a fork or the end of a wooden spoon.
  2. In a bowl, combine the sweetened condensed milk and mixed berries. Stir gently to blend the flavors.
  3. Pour the berry mixture over the poked cake, allowing it to soak in.
  4. Spread the whipped topping evenly over the cake and garnish with fresh berries.
  5. Chill the cake in the refrigerator for at least 2 hours before serving.
Serving
  1. Slice and serve to your guests, enjoying the delightful flavors of summer!

Notes

Store covered in the refrigerator for up to 3 days. You can freeze the unassembled cake for up to a month.