Poke Cakes

Who knew?  There is a whole sub culture out there and they are making poke cakes.  I first ran on to The Country Cook who is obsessed with these cakes and I am using her recipes and pictures to get us started on this line of delight. I give her full credit and as I start to bake these easy delicious cakes, I will take pictures too. Boston cream pie (cake) easy!  Banana pudding cake, easy.  Red velvet poke cake, divine. Let's get started!

A series of POKE CAKES from the country cook

By the way, when did all of these varieties of instant pudding evolve? Instant Oreo pudding? Cheesecake flavored pudding???

Ingredients

• 1 Pkg Ginger Evans® Yellow Cake Mix
• 2 Pk Ginger Evans™ Orange Gelatin
• 1 Pk Ginger Evans® Vanilla Instant Pudding
• 1 Cup 2% Milk
• 2 Coburn Farms® Grade A Large Eggs
• 2 Tsp Marcum® Imitation Vanilla
• 1 Tub Coburn Farms® Whipped Topping

Directions

Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.

I don't know Ginger Evans products, but I do know Jello products, so that is what I'll use.

Ingredients:

1 box Red Velvet cake mix

ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz.) boxes instant Cheesecake-flavored pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

10 Oreo cookies, crushed (optional)

Ingredients:
1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed

I have made this and it is delicious!

Ingredients:

1 Box Chocolate Cake Mix

Ingredients needed to make cake (usually eggs, oil and water)

2 (4 oz.)packages of Instant Oreo pudding

4 cups milk (2% or higher)

Crushed Oreo Cookies (optional)

Ingredients:

1 box yellow cake mix

ingredients needed to make cake; eggs, oil and water

2 (3.4oz) boxes instant Vanilla or French Vanilla pudding

4 cups milk

1 tub Chocolate Frosting

Ingredients:

1 box white cake mix

(ingredients needed to make cake; egg whites, oil & water)

1 (3.3 oz.) box instant white chocolate pudding

2 cups cold milk (2 % or higher recommended)

1 (8 oz.) tub whipped topping, thawed

1 (21 oz.) can cherry pie filling

 

I have made this and it is wonderful especially the second and third days when things have married so beautifully.  Beat the coconut cream and the pudding together and be sure to use the milk or half and half instead of water.

Ingredients:

1 (18 oz.) box white cake mix

ingredients needed to make cake (egg whites, oil & water) I used milk instead of water.

1 (15 oz.) can Cream of Coconut (I used only 1/2 a can plus 1 cup of cold milk)

1 (8 oz) container frozen whipped topping, thawed

1 (8 oz) package sweetened flaked coconut

I am making this cake right now.  I'll let you know how it goes, but, what could go wrong? Note: It was delicious. Because the cream of coconut looked strange, I only used 1/2 a can and then used 1 cup of milk. Also in the actual cake mix, I used milk in place of water. Cream of coconut is odd and must be stirred vigorously and then it is still strange. It works well in this recipe. I have decided to ALWAYS use Bakers coconut.  It is simply the best, moist and sweet and just like I remember eating it from the bag when I was a child.

The original recipe also called for a small can of sweetened condensed milk.
I have since found that it really isn't necessary in this cake.
It is already plenty sweet and creamy with just the cream of coconut, but if you'd like, you can certainly add it to your recipe.

You want to use Cream of Coconut -not coconut milk. Also turn the can upside down the night before use so it is better mixed and then use the mixer to make it even more silky.

Cream of Coconut can usually be found in the alcohol aisle of your grocery store.
It tends to be near all the margarita mixes.
My local Walmart doesn't currently carry it but I am able to find it at Kroger.
When you open the can, you will need to give it a good stir because the cream part tends to separate from the liquid.

Directions:
Prepare and bake white cake mix according to package directions for a 9x13 pan.
Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.

Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.

Make sure you evenly coat the whole cake and spread it around so it will soak in.

I just made this honey bun cake three days ago. Country Cook says it is best just warm.  I found it to be much better the second or third day.  Everything has time to adjust and just when I was going to throw this recipe away after tasting it warm out of the oven, I waited.  It is a good thing I did, because it just gets better with time.  Now it is one of my favorites. Easy and delicious.

Ingredients:

1 box (18.25 Oz. Box) Yellow Cake Mix

4 Eggs

1 cup Sour Cream

¾ cup Vegetable Oil

1 cup Light Brown Sugar (1/2 to 3/4 cup is enough)

2 teaspoons Cinnamon

2 cups Powdered Sugar (I would put only 1 cup)

6 Tablespoons Milk (instead of milk I used cold brewed coffee)

1 teaspoon Vanilla Extract