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. Top with Pop Rocks® for a fun finish!
20m
PREP TIME
40m
COOK TIME
212
CALORIES
11
INGREDIENTS
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. Top with Pop Rocks® for a fun finish!
20m
PREP TIME
40m
COOK TIME
212
CALORIES
11
INGREDIENTS
Ingredients 24 Servings
- 1 package (2-layer size) white cake mix
- 2 tablespoons unsweetened cocoa powder
- 1 bottle (1 ounce) McCormick® Red Food Color
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 6 cups milk
- 2 teaspoons McCormick® Raspberry Extract With Other Natural Flavors
- 35 drops Blue McCormick® Neon Food Colors & Egg Dye
- 7 drops Pink McCormick® Neon Food Colors & Egg Dye
-
3
packages
(4-serving size each)
white chocolate instant pudding mix
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Substitutions available
- 3 packages (4-serving size each) Cheesecake instant pudding mix
- 1 container (8 ounces) frozen whipped topping, thawed
- 1 package Strawberry Pop Rocks® popping candy
INSTRUCTIONS
- 1 Preheat oven to 350°F. Prepare cake mix as directed on package, adding cocoa powder, red food color and vanilla. Pour batter into greased 13x9-inch baking dish.
- 2 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
- 3 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 pink food colors in large bowl. Add pudding mix; stir just until mixture begins to thicken. Immediately pour pudding over cake, filling the holes.
- 4 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®. (The candy will melt as it sits on top of the whipped topping.)
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Preheat oven to 350°F. Prepare cake mix as directed on package, adding cocoa powder, red food color and vanilla. Pour batter into greased 13x9-inch baking dish.
- 2 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
- 3 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 pink food colors in large bowl. Add pudding mix; stir just until mixture begins to thicken. Immediately pour pudding over cake, filling the holes.
- 4 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®. (The candy will melt as it sits on top of the whipped topping.)
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