Recipes for "strawberry poke cake"

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

Blend together cake mix plus extender, water, egg whites, and oil in a large bowl with an electric mixer until just moistened. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 32 minutes.

Meanwhile, combine pureed strawberries and strawberry preserves in a medium bowl. Stir in confectioners' sugar and lemon juice until incorporated. Refrigerate sauce until ready to use.

Transfer cake to a wire rack and let cool to room temperature, at least 25 minutes.

Using the handle of a wooden spoon, poke holes into cake about 1 inch apart. Slowly spread sauce over cake, letting it fill the holes. Refrigerate until completely chilled.

Prepare and bake marble cake as directed on the box. Let cool.

Poke holes in cooled cake with a fork. Dissolve strawberry gelatin in 1 cup boiling water. Pour gelatin over cake, then refrigerate for 2 1/2 hours.

Mix whipped topping mix, pudding mix, milk, and vanilla in a mixing bowl with an electric mixer on high speed until frosting is thick enough for spreading, about 3 to 5 minutes. Frost the cake and serve. Store any leftovers in the refrigerator.

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

Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using 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, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.

While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.

Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.

Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.

Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

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

Mix strawberry cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed. Increase speed to medium and mix batter for 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes.

Poke holes all over the cake using the handle of a wooden spoon. Pour sweetened condensed milk over cake, letting it seep into the holes. Cool cake to room temperature, about 30 minutes.

Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.

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

Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium and beat 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 26 minutes. Use a fork or chopstick to poke holes in cake; set aside.

Pour remaining 1 cup water into a small saucepan; bring to a boil. Stir in strawberry gelatin mix until dissolved. Mix in 1/4 cup cold water. Pour over cake. Refrigerate soaked cake until completely cool, at least 1 hour.

Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.

Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 13- x 9-inch baking dish with baking spray; set aside.

Whisk together flour, baking powder, and salt in a bowl. In the bowl of a stand mixer fitted with a paddle attachment, beat eggs, sugar, and vanilla on medium speed until light, fluffy, and almost doubled in volume, about 10 minutes.

Beat in half of the flour mixture on low speed until just incorporated. Gradually stream in the milk until combined, followed by the remaining flour mixture. Transfer batter to prepared baking dish.

Bake in preheated oven until golden brown and a wooden skewer inserted in the center of the cake comes out clean, 25 to 30 minutes. Remove from oven and allow to cool on a wire rack in the pan for 20 minutes.

Meanwhile, for the strawberry milk toss strawberries and sugar in a small bowl until fully coated, let rest at room temperature for 10 minutes, stirring occasionally. Transfer to a blender and process until smooth, about 30 seconds. Strain puree through a fine mesh sieve into a large bowl, discarding any pulp or seeds. Whisk together 1 cup of the strained strawberry puree (reserving any remaining for a later use), evaporated milk, condensed milk, and heavy cream into a large bowl until fullycombined.

Using a wooden skewer or the tines of a fork, poke holes all over the top of the cooled Cake, pour strawberry ,ilk mixture evenly over cake. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.

Top with a layer of whipped topping and sliced strawberries before serving.

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

Make cake: Prepare cake mix as directed on the package, using 1 1/3 cups water, 3 eggs, and 1/3 cup oil. Pour batter into the prepared dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Allow cake to cool on a wire rack.

Poke holes on top of cooled cake using a fork. Purée thawed strawberries with juice in a blender or food processor until smooth. Spoon over top of cake.

Make topping: Prepare pudding mix as directed on the package, using 1 cup milk. Fold whipped topping into pudding until combined, then spread over cake. Arrange strawberries on top.

Refrigerate cake for at least 4 hours before serving.

Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C), and 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. Let cool completely, at least 30 minutes.

Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.

Poke holes all over the cake using a skewer or a fork; pour gelatin mix into the holes. Refrigerate cake until gelatin is set, about 1 hour or up to 6 hours.

Spread whipped topping over cake.

Enjoy!

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

Beat together cake mix, water, egg whites, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and continue beating until well 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.

Remove cake from the oven. Poke holes in cake with a wooden skewer or toothpick.

Combine boiling water and strawberry gelatin in a medium bowl; stir until dissolved, then cool slightly. Stir in soda. Pour slowly over cake, allowing it to soak in. Refrigerate until cake is cool.

Make frosting: Combine milk and pudding mix in a medium bowl; beat until well blended and thickened. Fold in thawed whipped topping until combined.

Spread frosting over cooled cake. Refrigerate for at least 4 hours before serving.