[This post is brought to you by M&M’S! I’m creating some fun desserts for their Pinterest page. Thank you for your support!]
We’re going old school with a quick and nostalgic dessert.
This simple retro poke cake brings me straight back to summer holidays, potlucks and hot afternoons. It’s especially delicious chilled, served straight from the refrigerator. For this version I swapped the usual fruit topping for red, white and blue M&M’S milk chocolate candies to give the cake a festive, patriotic look. The method is embarrassingly easy and perfect for busy days when you still want something impressive.
The recipe below is the final installment in my project with M&M’S. If you love sweet treats, I’ve also made a bunny cake and a confetti ice cream fudge pie in the same series. Make the cake ahead and chill it — the flavors meld beautifully overnight and the texture stays moist and tender.
Red, White and Blue Poke Cake with M&M’S
Pin Recipe
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Ingredients
- 1 batch of your favorite white cake (see note)
- 1 (3-ounce) box strawberry Jell-O
- 1 cup boiling water
- 3 cups freshly whipped cream for topping
- 1 bag red, white and blue M&M’S
Instructions
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Prepare the white cake according to your chosen recipe or a box mix. I’ve made this using a doubled confetti-style white cake without sprinkles; any reliable white cake will work. Bake and cool the cake completely before proceeding.
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Using the rounded end of a wooden spoon, poke holes evenly across the top of the cooled cake. Whisk the strawberry Jell-O mix into the boiling water until fully dissolved. Pour the hot gelatin mixture evenly over the cake, allowing it to sink into the holes. Refrigerate the cake for 2 to 4 hours, or overnight for best results.
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When ready to serve, spread the whipped cream over the chilled cake. You can use freshly whipped cream or coconut cream if you prefer. Immediately after frosting, arrange the M&M’S to create a red, white and blue flag or any pattern you like. Serve right away for the best texture and appearance.
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I’m feeling nostalgic — like it’s 1995.