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Red, White, and Blue Poke Cake
1 white cake mix
2 cups milk
1 small box instant cheesecake or vanilla pudding
1 (21-ounce) can cherry pie filling
1 (21-ounce) can blueberry pie filling
1 (12-ounce) container whipped topping
Makes 15 to 18 servings
Prepare cake and bake in a 9 x 13-inch pan according to package directions; let cool. With the handle of a wooden spoon, poke holes at 1-inch intervals clear through the cake.
In a bowl, use a wire whisk to beat together the pudding mix and milk for 2 minutes. Chill for at least 5 minutes to set. Pour pudding over cake. Spread cherry pie filling over pudding. Spread blueberry pie filling over top. Cover with the whipped topping. Refrigerate at least 2 hours before serving. Store in refrigerator.