MAKES 1 (9 X 13-INCH) CAKE
What can we say? This is silly, right? But the child in all of us loves to play with the colors of our food. Remember the popularity of Green Eggs and Ham? Do you know any preschooler who won’t think you are “over the moon” for baking this Blue Moon Poke Cake to enjoy? And if you want to go all-out, the sprinkles are a fun garnish.
Nonstick cooking spray
1 (15.25- to 18-ounce) box white cake mix
Eggs, oil, and water as directed on the cake mix box
1 (0.22-ounce) unsweetened blue raspberry lemonade drink mix
1 cup sugar
1 cup water
Blue food coloring
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack to cool for 5 to 10 minutes.
While cake is baking, in a small saucepan, stir together the drink mix, sugar, and water. Heat the mixture over medium-high heat until it just begins to boil; remove from the heat and let cool slightly.
Poke holes evenly over the baked cake using the tines of a fork. Pour the blue mixture evenly over the cake. Let the cake cool completely.
Prepare the Easy Decorator’s Frosting and stir in a few drops of blue food coloring to achieve a bright blue color. Frost the cake with the frosting. Refrigerate until ready to serve.
Scatter cake sprinkles evenly over the cake top for a festive appearance.
Substitute your favorite color of unsweetened drink mix for the pourable poke portion, then color the Easy Decorator’s Frosting with food coloring to match.
If you are dealing with a lack of time, omit the Easy Decorator Frosting and frost the cake with 1 (8-ounce) tub frozen whipped topping, thawed. You can add blue food coloring to the whipped topping, if desired. Refrigerate the cake until ready to serve.
