Show your pride for the red, white and blue with this moist, colorful pudding poke cake. Use a variety of McCormick food colorings to create beautiful hues. Then, if you want to really give it a little extra sparkle, top it off with Pop Rocks for a fun finish!
Firework poke cake recipe
1 package (2-layer size) white cake mix
2 tablespoons unsweetened cocoa powder
1 bottle (1 ounce) McCormick Red Food Color
2 teaspoons McCormick Pure Vanilla Extract
6 cups milk
2 teaspoons McCormick Raspberry Extract
30 drops Blue McCormick NEON! food coloring
10 drops Purple McCormick NEON! food coloring
3 packages (4-serving size each) white chocolate instant pudding mix
1 container (8 ounces) frozen whipped topping, thawed
1 package Strawberry Pop Rocks popping candy
Preheat oven to 350 F. Prepare cake mix as directed on package, adding cocoa powder, red food color and vanilla. Pour batter into greased 13×9-inch baking dish.
Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan.
Poke large holes all over cake using the end of a wooden spoon. After holes are made, mix milk, raspberry extract and neon blue and neon purple food colors in large bowl. Add pudding mix; stir just until mixture begins to thicken. Immediately pour pudding over cake, filling the holes.
Frost cake with whipped topping. Refrigerate at least 1 hour or until ready to serve. Sprinkle each serving with Pop Rocks. (For best results, do not sprinkle entire cake with Pop Rocks, because the candy will melt as it sits on top of the whipped topping.)
Makes 24 servings
ALSO SEE: Classic poke cake recipes — Jell-O pudding Stripe-It-Rich poke cakes (1982)
Making the firework poke cake – adding the blue pudding to the red cake