STRAWBERRY POKE BUNDT CAKE RECIPES

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STRAWBERRY SHORTCAKE POKE BUNDT CAKE - BETTYCROCKER.COM



Strawberry Shortcake Poke Bundt Cake - BettyCrocker.com image

This fun poke bundt cake puts a whole new spin on strawberry shortcake!

Provided by Betty Crocker Kitchens

Total Time 4 hours 15 minutes

Prep Time 35 minutes

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
4 oz cream cheese, softened
3 eggs
1 1/2 cups sliced fresh strawberries
1/4 cup granulated sugar
2 teaspoons lemon juice
3/4 cups powdered sugar
2 tablespoons butter, softened
1 oz cream cheese, softened
1 to 2 tablespoons milk
1/4 teaspoon vanilla
1 cup sliced fresh strawberries

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
  • Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
  • Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
  • In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

Nutrition Facts : Calories 280 , CarbohydrateContent 46 g, CholesterolContent 65 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 31 g, TransFatContent 0 g

STRAWBERRY POKE CAKE RECIPE - BETTYCROCKER.COM



Strawberry Poke Cake Recipe - BettyCrocker.com image

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

1 box Betty Crocker™ Super Moist™ white cake mix
Water, oil and egg whites called for on cake mix box
1 cup boiling water
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1 tube (0.68 oz) Betty Crocker™ red decorating gel
12 fresh strawberries, cut in half

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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