Recipes for "poke cake"

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

Combine cake mix, pudding mix, eggs, 1 cup water and the vegetable oil and blend well. Beat at the medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until the cake springs back when lightly touched. Let cake cool in pan for 15 minutes.

Meanwhile, dissolve the gelatin in the boiling water, then add the cold water.

Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3 to 4 hours then frost with whipped topping. Keep cake refrigerated.

Prepare and bake cake mix according to package directions for one 9x13-inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1-inch intervals.

While the cake cools, combine gelatin with boiling water. Pour gelatin mixture over the cake. Top with cherry pie filling, then cover with whipped topping. Refrigerate cake for 1 hour before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Make the cake: Beat cake mix, water, oil, and eggs in a large bowl with an electric mixer on low speed until moistened. Increase the speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.

Make the poke filling: Dissolve gelatin mix in boiling water. Add key lime juice and mix well.

Use a fork to poke holes all over the cake. Spoon poke filling all over cake, then place into the refrigerator to cool while you make the curd and frosting.

Make the lime curd: Whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heatproof bowl.

Place the heatproof bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until boiling, about 5 minutes.

Slowly whisk the hot sugar mixture, little by little, into beaten eggs. Place the bowl over the pot of simmering water and whisk until the curd coats the back of a spoon, up to 10 minutes. Remove from the heat; mix in butter until melted.

Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly with plastic wrap and refrigerate until completely cool, about 2 hours.

Make the frosting: Transfer 3/4 of the curd to a separate bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more.

Top the poke cake with the remaining lime curd.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.

Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 25 minutes.

Poke holes immediately into warm cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals and extend down to the bottom of the baking dish.

Combine pudding mix with confectioners' sugar in a separate large bowl and gradually stir in milk. Beat with an electric mixer at low speed for 1 minute; do not overbeat.

Pour 1/2 of the pudding mixture immediately over warm cake and into holes.

Let remaining pudding thicken slightly at room temperature, then spoon over the top and spread to cover. Chill in the refrigerator for at least 1 hour before serving. Store leftovers in the refrigerator.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine cake mix, water, eggs, and oil in a bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.

Whisk sweetened condensed milk, ⅓ cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and ½ teaspoon sea salt together in a bowl until drizzle is smooth.

Poke holes into cake using the large end of a chopstick, wooden spoon handle, or a similar tool. Pour drizzle over entire cake, smoothing with a spatula and ensuring drizzle goes into poke holes. Refrigerate for 2 hours.

Beat egg yolks and white sugar together in a bowl using an electric mixer until very light yellow and stiff. Add cream cheese, 3 tablespoons coffee-flavored liqueur, and ¼ teaspoon salt; beat well.

Beat heavy cream in a separate bowl using an electric mixer until stiff peaks form; gently fold into egg yolk mixture until topping is just combined. Spread topping over cooled cake, smoothing well. Dust with ½ teaspoon cocoa powder. Cover and refrigerate.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with nonstick cooking spray.

Mix together cake mix, water, eggs, and oil in a large bowl until well blended. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.

Poke holes into the top of cake with the handle of a wooden spoon, about 1/2 inch apart.

Pour lemon curd over cake and spread with a spatula until absorbed into the holes. Refrigerate for 1 hour.

Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat cake mix, 1 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer on medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool for 15 minutes.

Combine 1 cup boiling water and pineapple-flavored gelatin in a bowl until gelatin dissolved; stir in 3/4 cup cold water.

Poke holes in cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.

Combine pineapple and pudding mix in a bowl; fold in whipped topping. Spread evenly over chilled cake; refrigerate at least 2 hours more.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.

Dissolve gelatin mix in boiling water. Add Key lime juice and mix well. Use a fork to poke holes all over the baked cake. Spoon gelatin-key lime mixture all over the cake. Refrigerate until completely cool.

Make topping by mixing sweetened condensed milk, heavy cream, Key lime juice, and food coloring with an electric mixer until well combined. Cover cake with topping. Keep refrigerated until ready to serve.

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.

Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.

Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly.

Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Place cake layers, top side up in two clean 8 or 9 inch round cake pans. Prick each cake with a utility fork at 1/2 inch intervals.

Dissolve gelatin in boiling water. Carefully spoon dissolved gelatin over cake layers. Chill cakes for 3 to 4 hours.

Dip one cake pan in warm water for 10 seconds, then unmold onto a serving plate. Top with about 1 cup of the whipped topping. Dip the other cake pan in warm water for 10 seconds and unmold second cake layer, placing carefully on top of the first cake layer. Frost top and sides with the remaining whipped topping. Chill.

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray; line with parchment paper.

Combine cake mix, 1 cup water, eggs, and vegetable oil in the bowl of a stand mixer fitted with the paddle attachment; beat on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes. Pour batter into the prepared dish.

Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool at room temperature for 10 minutes. Keep oven on.

Line a baking sheet with parchment paper.

Combine graham cracker crumbs and melted butter in a bowl; spread evenly onto the prepared baking sheet.

Bake until slightly golden, about 10 minutes. Cool to room temperature; store crumbs in an airtight container.

Meanwhile, combine strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice in a saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, until fruit is very soft, 7 to 8 minutes. Mash berries together with a fork; cool for 5 minutes.

Poke 30 holes (5 rows of 6 holes each) into cake using the handle of a wooden spoon. Drizzle 1/3 cup sweetened condensed milk over entire cake; pour berry mixture over cake, spreading using a spatula, ensuring mixture goes into holes. Cover cake; refrigerate at least 1 hour.

Place cream cheese in the bowl of a stand mixer fitted with the whisk attachment; whisk on high speed until very smooth, at least 3 minutes. Add remaining sweetened condensed milk, 1/4 cup lemon juice, and salt; whisk for 1 minute. Spread cream cheese mixture over cooled cake. Cover cake; chill 3 hours to overnight.

Cut cake into 12 large pieces; top with graham cracker crumbs.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Make the cake: Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool for 15 to 30 minutes.

Make the pudding: Whisk milk and pudding mix together in a bowl until just starting to thicken. Poke holes all over cake with the handle of a wooden spoon. Pour pudding mixture over cake, and spread over entire surface to fill the holes. Refrigerate until firm, about 1 hour.

When the cake is almost firm, make the ganache: Place chocolate chips into a glass bowl.

Heat cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour hot cream over chocolate chips; whisk until smooth.

Spread ganache over cake.

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.

Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.

Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.

Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.

Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.

Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.

Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking pan.

Combine white sugar, oil, and eggs in a large bowl; beat with an electric mixer until smooth. Add apples, flour, 1 teaspoon vanilla extract, and cinnamon; beat until a thick batter forms. Spread batter in the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Poke holes in the hot cake with a fork.

Combine brown sugar, butter, heavy cream, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil; cook for 2 1/2 minutes. Pour immediately over the warm cake. Let cake sit for 3 hours to soak up the glaze.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray and line with parchment paper, if desired.

Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed until no streaks of flour remain, about 2 minutes. Rinse beaters clean.

Pour batter into the prepared baking pan.

Bake in the the preheated oven until a toothpick inserted into the center of the cake comes out clean, 21 to 25 minutes.

Five minutes before cake is done, whisk together pudding mix and milk in a saucepan; heat over medium, whisking constantly, until mixture starts to thicken, about 4 minutes. Remove from heat. Add salt and 1/2 cup of the Irish cream and whisk vigorously until smooth.

Poke holes immediately into the warm cake with the round handle of a wooden spoon. (Holes should be at 1-inch intervals and extend down to the bottom of the baking dish.)

Immediately pour pudding mixture evenly over the warm cake, making sure to fill all the holes. Let cool in pan on a wire rack until room temperature, about 30 minutes. Cover and refrigerate for at least 2 hours or up to 12 hours.

Combine heavy cream, 6 tablespoons caramel topping, and remaining 3 tablespoons Irish cream in a large bowl. Beat on medium-high speed until stiff peaks form, about 5 minutes. Refrigerate until needed.

Spread whipped cream evenly over cooled cake.

Drizzle with remaining 2 tablespoons salted caramel topping. Sprinkle with flaky sea salt, if desired.

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.

Beat cake mix, cake mix extender, 1 ¼ cups water, egg whites, and oil together in a large bowl with an electric mixer on low speed until moistened. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into center comes out clean, 32 to 36 minutes. Cool cake on a wire rack, at least 25 minutes.

Meanwhile, combine sugar and cornstarch in a small saucepan; stir in remaining 1 cup water. Bring to a boil over medium heat, stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Mash any berries that did not burst. Cool.

Poke holes into cake, about every inch, using the handle of a wooden spoon; slowly pour blueberry sauce over top. Chill in the refrigerator before slicing.

Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray.

Beat eggs in a bowl using an electric mixer until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add liqueur and vanilla extract; mix to combine. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Remove from oven and allow to cool, about 1 hour.

Combine sweetened condensed milk and liqueur in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and gelatin mix gradually, continuing to beat topping until stiff peaks form.

Serve poke cake with whipped cream topping and sliced strawberries.

Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.

Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.

Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

To make the cake: Stir cake mix and instant pudding together in a large bowl. Add water, oil, and eggs; mix until smooth and well blended. Spread batter evenly into the prepared pan.

Bake in the preheated oven until a toothpick inserted comes out clean, about 40 to 45 minutes. While cake is still hot, poke holes in the top with a fork.

To make the sweet lemon glaze: Mix lemon juice and confectioners sugar together in a small bowl until smooth; pour over hot cake and allow to seep into the holes. Let cake cool completely before serving.