Shop Ingredients 
Liberty Poke Cake
Prep: 20 minutes plus cooling and chilling
Bake: 25 minutes • Serves: 16
1 package (15.25 ounces) white cake mix
3 PICS large eggs
1/2 cup PICS vegetable oil
1/2 cup PICS orange juice
1/2 cup PICS granulated sugar
1 package (8 ounces) PICS cream cheese, softened
3 cups PICS powdered sugar
1/2 cup PICS unsalted butter (1 stick), softened
3 tablespoons PICS whole milk
1 teaspoon PICS vanilla extract
1/2 cup blueberries
1-1/2 cups thinly sliced strawberries
1.Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Prepare cake with eggs, oil and 1 cup water as label directs in prepared dish.
2.In small saucepan, heat orange juice, granulated sugar and 2 tablespoons water to a simmer over medium-high heat; cook 2 minutes or until sugar is dissolved, stirring occasionally. With end of wooden spoon, poke evenly spaced holes in warm cake; pour juice mixture over cake, spreading with rubber spatula. Cool 15 minutes; cover and refrigerate at least overnight or up to 1 day before serving.
3.In large bowl, with mixer on low speed, beat cream cheese, powdered sugar, butter, milk and vanilla extract 2 minutes; increase speed to medium-high and beat 5 minutes or until light and fluffy. With rubber spatula, spread frosting over cake.
4.Arrange blueberries in shape of a rectangle in top left corner of cake; arrange strawberries in rows across the rest of the cake in alternating stripes of strawberries and frosting to create “American flag.”
5.Cut cake into 16 pieces.
Approximate nutritional values per serving (1 piece):
355 Calories, 15g Fat (9g Saturated), 65mg Cholesterol, 266mg Sodium,
54g Carbohydrates, 0g Fiber, 42g Sugars, 40g Added Sugars, 3g Protein