POKE CAKE RECIPES RECIPES
STRAWBERRY POKE CAKE RECIPE - BETTYCROCKER.COM
While this is certainly one of our prettiest poke cakes, don’t let its impressive looks intimidate you. This sensational strawberry poke cake only takes 15 minutes of prep and six ingredients to make. A tender-crumbed white cake is poked and filled with strawberry Jell-O™ so each slice boasts a vibrant interior. Top with fluffy frosting and fresh strawberries for a dessert that’s truly ready to party.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
- Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
- Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.
Nutrition Facts : Calories 291 , CarbohydrateContent 59 g, FatContent 3 , FiberContent 1/2 g, ProteinContent 4 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 363 mg
STRAWBERRY POKE CAKE RECIPE - BETTYCROCKER.COM
While this is certainly one of our prettiest poke cakes, don’t let its impressive looks intimidate you. This sensational strawberry poke cake only takes 15 minutes of prep and six ingredients to make. A tender-crumbed white cake is poked and filled with strawberry Jell-O™ so each slice boasts a vibrant interior. Top with fluffy frosting and fresh strawberries for a dessert that’s truly ready to party.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
- Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
- Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.
Nutrition Facts : Calories 291 , CarbohydrateContent 59 g, FatContent 3 , FiberContent 1/2 g, ProteinContent 4 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 363 mg
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BANANA PUDDING POKE CAKE RECIPE - BETTYCROCKER.COM
The flavors of banana cream pie come together in this easy and delicious poke cake!
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 55 minutes
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 55 minutes
- Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.
BUTTERFINGER POKE CAKE
This easy poke cake recipe starts with a yellow box mix that, once baked, gets soaked in a sweetened condensed milk and caramel sauce topping. Top the cake with a simple whipped topping that gets sandwiched between two layers of chopped Butterfinger bars, and you have yourself an easy Butterfinger cake!
From freshaprilflours.com
Reviews 5
Total Time 160 minutes
Category Dessert
Cuisine American
Calories 576 kcal per serving
From freshaprilflours.com
Reviews 5
Total Time 160 minutes
Category Dessert
Cuisine American
Calories 576 kcal per serving
- Spread the whipped cream (or Cool Whip3) evenly over the top of the chilled cake, then sprinkle with the remaining chopped Butterfinger bars. Serve right away or chill again in the fridge until ready to serve. Store leftovers covered in the refrigerator up for up to 4 days. Butterfinger pieces will start to wilt and lose their crunch, which is totally fine and safe to eat, just something to note. Cake freezes well, up to 3 months. Do not add chopped Butterfingers or whipped topping. Thaw in refrigerator. Add whipped topping and chopped Butterfingers just before serving.
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