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Praises for poke cake

I made my first poke cake in the late 70’s. The method was all new to me, but the lemon cake, poked with lime gelatin and frosted with a fluffy mixture of lemon pudding and whipped topping came out great. I proudly took that cake to a potluck dinner hosted by my son’s cub scout troop and it was a huge hit. Thus, began my love affair with poke cakes.

Cool and refreshing or decadently rich, poke cakes are easy to make, especially when using a cake mix, although you can never go wrong with a scratch cake. The hardest part is choosing what flavor cake to make.

Next choose a drizzle, which can be anything from packaged pudding and gelatin mixes, ice cream toppings or a can of sweetened condensed milk with flavorings added.

To prepare, bake the cake, poke it all over the top with the handle end of a wooden spoon and pour the desired drizzle over, making sure that the drizzle goes down into the holes. Frost according to the recipe.

That said, here are a few of my most-requested poke cake recipes, all knock-offs of popular sweet treats.

Samoa Poke Cake

(Tastes like the chocolate, caramel and coconut Girl Scout cookies.)

1 package Devil’s Food cake mix

1 (10-ounce) jar caramel topping, plus more for drizzle

3 T. heavy cream

2 cups sweetened shredded coconut, toasted

1 cup chocolate chips, semi-sweet or milk chocolate

Directions: Preheat oven to 325-degrees F. Grease and flour 9×13-inch baking pan. Prepare cake mix according to package instructions. Pour into prepared dish and bake till toothpick comes out clean, 26 to 30 minutes. Allow cake to cool 15 minutes. Using the handle end of a wooden spoon gently poke holes, about 1inch apart, all over cake.

In small saucepan, combine caramel and heavy cream. Heat over low, stirring till completely combined and warmed through. Pour hot caramel over top of cake, making sure caramel seeps into poke holes.

Cover top of cake completely with toasted coconut then drizzle with melted chocolate (stir in a teaspoon of vegetable oil if too thick to drizzle) and more caramel. Let stand 10 minutes before serving. Serves 10. Tip: Place coconut in large skillet and cook over low-medium heat, stirring frequently, till golden brown and fragrant. Remove from heat and spread onto baking sheet to cool.

Orange Dreamsicle Poke Cake

1 package orange or yellow cake mix, mixed and baked as directed

1(4-serving) box orange gelatin

1 cup boiling water

1 cup cold water

Frosting:

8-ounce package cream cheese, softened

1 (4-serving) package vanilla instant pudding

1 (4-serving) package orange gelatin

1 cup milk

1 tsp. orange extract or 2 T. fresh orange juice

1 tsp. vanilla extract

1 (8-ounce) container frozen whipped topping, thawed

Directions: Grease and flour bottom only of 9×13-inch baking pan. Bake cake as directed on package. Cool completely, about 1 hour. Poke top of cake all over with fork or skewer.

In medium bowl, pour boiling water on 1 box orange gelatin powder; stir till gelatin is dissolved. Stir in cold water. Pour over cake. Run knife around edges of pan to loosen cake. Refrigerate 2 hours.

For frosting, beat cream cheese in large mixing bowl of electric mixer. Add 3.5- ounce orange gelatin powder, instant vanilla pudding mix, 1 cup milk, orange and vanilla extracts. Immediately beat till smooth and well blended. Fold in whipped topping.

Spread over cake and keep refrigerated till serving. Garnish top with grated orange zest, if desired. Tip: Make a strawberry version with a white cake mix and strawberry gelatin.

Tiramisu

Poke Cake

Cake:

1 package moist white cake mix, prepared and baked as directed on package

Poke Drizzle:

1 (14-ounce) can sweetened condensed milk

1/3 cup coffee-flavored liqueur or strong brewed coffee

1 T. unsweetened cocoa powder

1 T. instant espresso powder

3/4 tsp. sea salt, divided

Topping:

4 egg yolks

1/2 cup white sugar

1 (8-ounce) package cream cheese, softened

3 T. coffee-flavored liqueur or cold strong coffee

1 cup heavy whipping cream

1/2 tsp. unsweetened cocoa powder, or to taste

Directions: Cool baked cake on wire rack 30 minutes. Poke holes into cake using large end of a chopstick or skewer.

Meanwhile, whisk together all poke drizzle ingredients till smooth. Pour drizzle over top of cake, smoothing with a spatula and making sure drizzle goes into the holes. Refrigerate 2 hours.

For topping, beat egg yolks and white sugar together with electric mixer till very light yellow and stiff. Add cream cheese, 3 T. liqueur and 1/4 tsp. salt; mix well

Beat heavy cream in separate bowl till stiff peaks form; gently fold into egg mixture till just mixed. Pour topping over cooled cake, smoothing well. Dust with cocoa powder. Cover and refrigerate.

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