More Pokes (cake)

Pina Colada Poke Cake

Ingredients

For the Cake:
• 1 box butter cake mix, plus ingredients to make cake
• 1 14-ounce can sweetened condensed milk
• 1 15-ounce can cream of coconut (NOT coconut milk) - this can usually be found in the drinks/mixers aisle of your local grocery store
• 1 15.25-ounce can crushed pineapple, drained and juice reserved
For the Topping:
• 2 cups heavy whipping cream
• 2 to 4 tablespoons powdered sugar (sweeten to your preference)
• 1 teaspoon coconut extract
• shredded coconut and maraschino cherries, to garnish if desired

Instructions

1. Prepare and bake cake in a 9x13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
2. Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.
To make the topping:
3. Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries.
4. Keep cake covered in refrigerator for up to 3 days.

adapted from The Country Cook

Banana Caramel Poke Cake

Rating: 51

Prep Time: 6 hours

Cook Time: 28 minutes

Yield: 16 servings

Ingredients

For the Cake:
• 1 box (16.5oz) yellow cake mix (with ingredients to prepare, according to box)
• 1 box (3.4oz) banana cream JELL-O pudding mix
• I can (14oz) sweetened condensed milk
• 1 jar (12oz) caramel ice cream topping sauce
For the Topping:
• 1 box (3.4oz) Banana cream JELL-O pudding mix
• 1 cup milk
• 16oz Cool Whip, thawed
• 1 cup Nilla Wafer cookies, crushed
• 1/4 cup caramel ice cream topping sauce

Instructions

1. In a large mixing bowl add cake mix and ingredients to make a 13x9 cake (according to package). Mix in box of pudding mix. Pour batter into a greased and floured 13x9 baking dish. Bake according to package directions.
2. Remove from oven and poke holes all over the top of the cake. I used a meat thermometer to make all my holes. In a small bowl, mix sweetened condensed milk with caramel sauce. Pour over warm cake, being sure to pour over the holes. Some sauce will remain on top of the cake. That's okay!! Cover cake with plastic wrap and refrigerate overnight.
3. To make the topping, beat pudding mix with milk until no lumps. Fold in Cool Whip. Spread over cake. Top with crushed cookies and drizzled caramel sauce. Keep refrigerated until ready to serve. Use within 3-4 days. ENJOY!

Better than Anything S'more Cake

By Chef in Training October 15, 2012

• Course: Dessert
• Skill Level: Easy

This cake is super easy and is the perfect way to enjoy a hint of summer year round!

Ingredients

 Print This Recipe

• 1 box chocolate cake mix and any ingredients it requires
• 1 (12.25 oz.) jar Smucker's Marshmallow Topping
• 1 (16 oz) jar caramel topping
• 1 (8 oz) container cool whip thawed to room temperature
• 1 cup crushed graham crackers

Instructions

1. Bake cake according to directions in a 9x13 pan.
2. Let cake cool for about 5 minutes.
3. Poke holes in cake with the handle end of a wooden spoon.
4. While cake is still warm, slowly pour over marshmallow topping over the top making sure some gets in all the holes of the cake.
5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
6. Spread cool whip over the top evenly.
7. Sprinkle top of cake with crushed graham crackers
8. Store in fridge until ready to eat. Store any leftovers in fridge.

This cake is so easy to make and a fun spin on the traditional "Better than Anything Cake". This cake is a definite crowd pleaser!

Ingredients

 Print This Recipe

• 1 box yellow cake mix and all ingredients it calls for
• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) jar caramel topping
• 1 (8 oz) tub cool whip thawed to room temp
• 3-4 regular size Butterfinger candy bars

Instructions

1. Bake cake according to directions in a 9x13 pan.
2. Let cake cool for about 5-10 minutes.
3. Poke holes in cake with the handle end of a wooden spoon.
4. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
6. Spread cool whip over the top evenly.
7. Sprinkle with crushed Butterfinger candy bar pieces.
8. Store in fridge until ready to eat. Store any leftovers in fridge.

Orange Creamsicle Poke Cake

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 12-16

Ingredients

Orange Curd (can be made up to a week ahead)

• 1/4 cup fresh lemon juice
• 2 teaspoons unflavored gelatin
• 1-1/2 cups sugar
• 1 cup 100% Florida orange juice
• 9 large egg yolks (save some of the egg whites for the cake)
• 1/4 cup orange zest
• 1 Tablespoon lemon zest
• 1-1/2 sticks unsalted butter, cubed

Cake

• 1 (16.25 ounce) white cake mix
• 1 (14 ounce) can sweetened condensed milk
• 1-1/2 cups cream of coconut (usually found with drink mixers)
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 cup sweetened coconut

Directions

• For the curd, in a small bowl, sprinkle gelatin over the fresh lemon juice. Set aside for 20 minutes. In a large saucepan, whisk together sugar, orange juice, egg yolks, orange and lemon zest. Place over medium heat and add butter. Continue to whisk until the curd begins to thicken. Small bubbles will begin to appear on the sides of the pan; about 8-10 minutes. Remove pan from heat and whisk in gelatin until dissolved. Pour curd into a bowl and place plastic wrap right on top of curd. This will prevent curd from developing a skin. Cool completely and place in the fridge overnight (this can be made up to a week ahead).
• Make cake in a 9 x 13 pan according to package directions. When cake is removed from the oven and is still hot, poke holes in the top with a skewer. In a medium bowl combine sweetened condensed milk and creme of coconut and pour over the warm cake. Let cool completely.
• With a mixer, combine orange curd and cream cheese until the mixture is spreadable. Spread all over the top of the cake. Spread whipped topping over the orange curd mixture and sprinkle with coconut. Refrigerate for several hours before serving.

This isn't a poke cake but fantastic nonetheless.

Meyer Lemon Pound Cake (THIS IS A BEAUTY, BUT MINE DID NOT TURN OUT LOOKING LIKE THIS.) Mine also did not have this lovely texture. Disappointing really.

 March 19th, 2014  admin

Meyer Lemon Pound Cake. This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.

Ingredients

Cake
1 3/4 cups (195g) plain flour
1/2 tsp baking powder
1/2 tsp salt
1/4 (60ml) cup sour cream (I used greek yogurt)
1 1/2 tbsp Meyer lemon juice
1 1/2 tbsp Meyer lemon zest
1 cup (225g) granulated sugar plus 2 additional tablespoons (I cut down to 180g)
1 cup (2 sticks or 226g) unsalted butter, at room temperature
5 large eggs, at room temperature, beaten
Syrup 
1/4 cup (55g) granulated sugar
1/4 cup (60ml) Meyer lemon juice
Glaze
1/2 cup (60g) confectioners’ sugar, sifted (I used only 40g, which probably explains why I didn’t get that white crust … but it didn’t affect the overall taste)
1 tablespoon Meyer lemon juice

Instructions

Preheat oven to 325°F (165°C). Grease or line a 9×5-inch loaf pan.

In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream (or yogurt) and lemon juice together in a small measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 mins. Scrape down the sides of the bowl.

Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients.

Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.

Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 mins, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 mins, then turn it out.

While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 mins, then remove from the heat and set aside.

8. Once you’ve turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It’ll seem like a lot, but use all of the syrup. Let the cake cool completely, about 2 hours.

Note: I skipped steps 7 and 8, and went directly to step 9. Make sure your cake is completely cool before covering it with glaze.

To make the glaze, combine the confectioners’ sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.