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Easy Firecracker Poke Cake Recipe with Creamy Vanilla Frosting

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A colorful and festive poke cake featuring cherry and blueberry pie fillings soaked into a moist yellow cake, topped with a creamy vanilla frosting and patriotic sprinkles. Perfect for summer parties and easy to make with pantry staples.

Ingredients

Scale
  • 1 (15.25 oz) box yellow cake mix (Betty Crocker recommended)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil (120 ml)
  • 1 cup water (240 ml)
  • 1 (21 oz) can cherry pie filling
  • 1 (21 oz) can blueberry pie filling
  • 3 cups powdered sugar (360 g)
  • 1 cup unsalted butter, softened (227 g)
  • 2–3 tablespoons heavy cream (30–45 ml)
  • 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • Pinch of salt
  • 1/4 cup red, white, and blue sprinkles (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large mixing bowl, combine yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes, scraping down sides halfway through until smooth and pourable.
  3. Pour batter evenly into prepared baking dish and smooth the top with a spatula.
  4. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking; cake should be moist and springy.
  5. Let cake cool in pan for about 10 minutes until warm but not hot.
  6. Using a wooden skewer or handle of a wooden spoon, poke holes about 1 inch apart all over the cake, going deep but not through the bottom.
  7. Spoon cherry pie filling evenly over one half of the cake, letting it seep into the holes. Spoon blueberry pie filling over the other half and gently spread fillings to sink into holes.
  8. Allow cake to cool completely to room temperature so fillings set.
  9. To make frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar one cup at a time on low speed.
  10. Add vanilla bean paste, pinch of salt, and heavy cream. Increase speed to medium-high and whip for 3-4 minutes until light and fluffy. Adjust cream for spreading consistency.
  11. Spread frosting evenly over cooled cake generously.
  12. Sprinkle red, white, and blue sprinkles on top if desired.
  13. Chill cake for about 30 minutes before serving for firmer frosting, if preferred.

Notes

Do not pour pie fillings while cake is hot to avoid sogginess. Use softened butter for smooth frosting. Chill cake to firm frosting if needed. Adjust baking time if using a different pan size. For gluten-free, use gluten-free cake mix; for dairy-free, substitute vegan butter and coconut cream.

Nutrition

Keywords: poke cake, firecracker cake, patriotic dessert, easy cake recipe, vanilla frosting, summer dessert, cherry pie filling, blueberry pie filling

Find it online: https://wigglebite.com/easy-firecracker-poke-cake-recipe-with-creamy-vanilla-frosting-tutorial/