Firecracker Poke French Vanilla Bundt Cake
Wow, that is a mouthful. I couldn’t leave out any of the descriptive words for this moist, festive cake. My Firecracker Poke French Vanilla Bundt Cake is Made from a French Vanilla Cake Mix, with an original Gelatin Poke Cake recipe, and baked in a Bundt pan. I wanted the “icing” to resemble a firecracker, but I didn’t want the cake to be too sweet, since I was serving it with Prestige Iced Sugar Cookie Ice Cream. So, I made my frosting with whipped topping, some blue food coloring, and a few patriotic sprinkles.
Using an authentic poke cake recipe will insure that your cake is super-moist. The moist filling is the secret to the success of all poke cakes.
- French vanilla cake mix
- small box of vanilla pudding mix
- 4 eggs
- 1/4 cup of oil
- 1 cup of water
- small box of strawberry jello mix
- 1 8 oz tub of whipped topping (not pictured-oops, I threw the tub away)
- blue food coloring
- piping bag, and a cake decorating tip with a large opening
- red, white, and blue sprinkles
- Bundt cake pan
- flour and oil for greasing the cake pan
Preheat oven to 350 degrees. Mix the first 5 Ingredient together in a large bowl.
Grease and flour your Bundt cake pan. Pour the batter evenly into your pan. Bake for 55 minutes, or until a fork comes out clean, when inserted into the cake.
Follow the package instructions for dissolving the Jello while the cake cools. Poke holes in the cake with a wooden spoon handle. I used my candy thermometer, but you might not have one of those. Pour the liquid Jello over the cake, while it’s still in the Bundt pan. Throw it in the freezer for about an hour (speed method-lol).
To get my cake nicely out of the pan, I placed the bottom in hot water, then used a butter knife and baking spatula to gently separate the cake from the pan. Then I placed it on a pedestal cake stand, bottom side up.
Next, place your cake decorating tip inside the decorator bag, then fill it with whipped topping. Add a few drops of blue food coloring. I did not mix mine in, but you can if you want a more uniform look. Pipe the whipped topping onto the cake. I made 8 rows of topping, evenly dispersed, because I wanted it to resemble a fireworks display.
Apply your patriotic sprinkles, and top with Prestige Iced Sugar Cookie Ice Cream. Next year, if the Lord’s willing, I’m going to make this same cake, with a different plan for my icing. I would tell you, but I never give away secrets before publishing them. A secret that you plan to publish sounds kind of oxymoronic, doesn’t it?
Well, you’re all finished! Have a great 4th of July!
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