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Red, White and Blue Poke Cake

  • Writer: Suzanne Clark
    Suzanne Clark
  • May 20, 2014
  • 1 min read

Memorial Day is many things to many people. It is the start of summer, the end of school and new beginnings for some. It means it is time to get out the bathing suits, plan for summer vacation and to brush the cobwebs off the grill!
For me however, Memorial Day is much more. My son serves in the Amy, and it is days like this I miss him even more. I am a very proud mother, who is lucky enough to have a “hero” for a son. Even though we are oceans apart, celebrating holidays like this makes me feel closer.
This cake is an old family recipe that my Grandmother used to make, and my son in the Army loved to eat! Its red, white and blue colors make it perfect for any American holiday. I have perfected through the years by adding flavor and richness with Challenge Butter, and a surprisingly light and creamy, cream cheese frosting.
Memorial Day is a time to remember all of our servicemen and women who stand proud and tall in the military. It is a time to reflect on all of the honored privileges we have as Americans, and how amazing it is to live in a free country. I hope this cake will be a special part of your Memorial Day celebration. It is time to celebrate summer and remember all of our American heroes, past and present. For the complete recipe, click here! To veiw the video, click here!
 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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