poke cake

This <strong>Cannoli Poke Cake</strong> is a lovely vanilla cake soaked with sweetened condensed milk and covered in sweet cannoli filling. It's a moist, indulgent dessert that will rock your socks off!

Cannoli Poke Cake

white cake mix,

14 oz cans sweetened condensed milk

ricotta cheese

mascarpone cheese

tsp vanilla extract

sugar

cinnamon,

mini chocolate chips

sugar,

1. Bake cake according to directions on box for a 9&#215;13 pan.

2. Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)

3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.

4. Put cake in refrigerator for about an hour to absorb milk.

5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.

6. Add powdered sugar and cinnamon, if using and mix until combined.

7. Add reserved sweetened condensed milk and mix until combined.

8. Once cake has absorbed milk, spread cannoli topping evenly over cake.

9. Top with mini chocolate chips and a sprinkling of powdered sugar.

10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.

Do you cool cake before putting the condensed milk over it.?

I just made this and it turned out perfect. Not too thin at all but i only added like a quarter cup of the condensed sweetened milk only because i dont have a huge sweet tooth. The taste is spot on. Im positive its going to be a big hit. Im wondering if people that have a issue with it being watery are not whipping it enough. Its watery at first, but thickens up as you blend it. Thank you for the recipe.

This Chocolate Poke Cake From Scratch is one of the most amazing and moist cakes you’ll ever have! A secret ingredient brings out the chocolatey goodness in the cake while adding a rich layer of homemade pudding keeps it extra moist!  It’s all topped off with a simple one minute chocolate frosting!

Chocolate Poke Cake

flour

cocoa powder

baking soda

baking powder

eggs

brewed coffee (, cooled)

lemon juice

milk

vegetable oil

vanilla extract

cornstarch

salt

butter

butter (, softened)

chocolate chips

Preheat oven to 350 degrees F. Grease &amp; flour a 9x13 inch pan.

Combine milk &amp; lemon juice and set aside. (The mixture will thicken slightly)

Combine flour, sugar, cocoa, baking soda &amp; baking powder in a large bowl.

Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)

Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.

Cake

In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.

Turn heat to medium high stirring constantly until mixture comes to a boil.

Allow to boil for 1 minute while stirring, remove from heat and stir in butter.

Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake.

&nbsp;Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)

Chocolate Pudding

In a saucepan, combine milk, butter, &amp; sugar over medium high heat.&nbsp;

Bring to a rolling boil and allow to boil 45 seconds.&nbsp;

Remove from heat and add chocolate chips.&nbsp;

Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.

Poured Frosting

https://www.youtube.com/watch?v=EnG3B3BqmqY

Chocolate Poke Cake From Scratch is one of the most amazing and moist cakes you’ll ever have! 
PRINT Here: https://www.spendwithpennies.com/chocolate-poke-cake/
A secret ingredient (cofffee, shhh!) brings out the chocolatey goodness in the cake while adding a rich layer of homemade pudding keeps it extra moist! It’s all topped off with a simple one minute chocolate frosting!

Light, Moist, chocolate velvet cake, drizzled in homemade fudge sauce and topped with vanilla whipped cream and chopped chocolate.

Chocolate Poke Cake with Fudge Sauce

whipping cream.

rounded tbsp icing sugar, powdered sugar

chocolate bar,

white sugar

cocoa

corn syrup

all purpose flour

cake flour

tsp baking powder

vegetable shortening

vanilla vanilla

buttermilk

Sift together both flours, cocoa, baking soda, baking...

Sift together both flours, cocoa, baking soda, baking powder, salt and sugar. Set aside.

Grease and flour a 9x13 inch baking pan.

In the bowl of an electric mixer beat...

In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy

Beat the eggs in one at a time.

Fold in the dry ingredients alternately with the...

Fold in the dry ingredients alternately with the buttermilk.

I always add dry ingredients in three divisions...

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch baking pan.

Bake at 325 degrees F for 30-35 minutes...

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pan.

You will need only about half of this...

You will need only about half of this recipe but the remainder can be stored in the fridge in a sealed container fro a couple of weeks to be enjoyed on ice cream sundaes or to use on a second cake later.

In a medium sized saucepan, stir all of...

In a medium sized saucepan, stir all of the ingredients together.

Bring to a very gentle boil, stirring occasionally.

Simmer for five minutes. Watch it very closely,...

Simmer for five minutes. Watch it very closely, it can foam up and boil over if the heat is too high or the pot too small. This is not a recipe to walk away from.

Remove from the heat and let cool to...

Remove from the heat and let cool to room temperature.

Store in an airtight container in the fridge...

Store in an airtight container in the fridge for up to 2 weeks.

beat the cream, icing sugar and vanilla together...

beat the cream, icing sugar and vanilla together at high speed with an electric mixer until stiff peaks form.

Using the round handle of a wooden spoon,...

Using the round handle of a wooden spoon, poke holes into the cake, stopping about a half inch from the bottom of the pan. These holes should be about 3/4 of an inch apart.

Pour 1 1/2 cups of the chilled fudge...

Pour 1 1/2 cups of the chilled fudge sauce evenly over the cake. Frost immediately with the vanilla whipped cream and garnish with about 1/2 cup chopped chocolate bar if you like.

Caramel Apple Poke Cake is the perfect easy dessert for fall. No one would ever guess that this moist caramel loaded cake started from a box mix.

Caramel Apple Poke Cake

spice cake mix

water

apple pie filling (dice apples)

caramel sauce (divided)

tub Cool Whip (thawed)

peanuts

Preheat oven to 350 degrees F (325 if using a dark pan). Grease with cooking spray.

Mix together the cake mix, water, eggs, and oil together with a hand electric mixer for 2 minutes. Fold in the apple pie filling and then spread evenly into the pan. Bake for 28-30 minutes or until toothpick comes out clean.

Let cake cool for 10 minutes and then poke the top of the cake with the end of a wooden spoon or a straw, poking just halfway through (about an inch).

Pour 1 cup of the caramel sauce over the top of the cake and cool completely and chill in the fridge.

Spread Cool Whip over the top and sprinkle with peanuts. Slice and serve topped with more caramel sauce. Store in fridge.

A deliciously boozy cake, this Baileys Chocolate Poke Cake is filled with a Baileys vanilla pudding and all topped off with a Baileys infused frosting!

BAILEYS CHOCOLATE POKE CAKE

(15 oz) box chocolate cake

(ingredients needed to make cake: eggs, oil and water)

3.4 oz box vanilla pudding

Baileys Irish Cream

heavy cream

Baileys Irish cream

sprinkles and chocolate shavings, if desired.

Prepare and bake cake according to package directions.

When the cake is done baking poke holes in the cake with the end of a wooden spoon, set aside.

In a bowl whisk together the pudding mix, milk and Baileys Irish Cream.

Pour pudding mixture over cake and using spatula spread over cake pressing into holes. Let chill in refrigerator for 2-3 hours to set up.

To make the topping, in a bowl beat together the heavy cream, Baileys and powdered sugar until stiff peaks form.

Spread over cooled cake and top with sprinkles and chocolate shavings if desired.

Cut and serve.

This Boston Cream Poke Cake is a fun, easy, and delicious twist on the classic Boston Cream Pie dessert. It&#x27;s made with a yellow cake mix and instant vanilla pudding, which makes it a super simple layer cake perfect for entertaining this summer or any time. 

Boston Cream Poke Cake

Yellow Cake Mix (15.25 oz)

Instant Vanilla Pudding Mix (5.1 oz)

vanilla bean pod (optional)

dark chocolate, finely chopped (or chocolate chips)

Prepare cake according to package instructions in a...

Prepare cake according to package instructions in a 9x13" pan. Remove cake from oven and cool for 15 to 20 minutes.  When it has cooled, but is still warm, carefully poke holes evenly all over the cake with something round and about as thick as your pinky finger (like the handle of a wooden spoon).

In a medium bowl, whisk together the vanilla...

In a medium bowl, whisk together the vanilla bean seeds if using and cold milk, then whisk in the instant vanilla pudding mix until just combined, but not thickened. Very quickly, before the pudding thickens, pour it over the cake and into all the holes, gently pressing it down into the holes if needed.

Refrigerate the cake for 1 hour to cool...

Refrigerate the cake for 1 hour to cool completely and thicken the pudding.

Place the chopped chocolate and butter into a...

Place the chopped chocolate and butter into a heatproof bowl. In a medium saucepan warm the heavy cream over medium-low heat until it simmers. Gently simmer for 1 minute, stirring occasionally. Pour the hot cream over the chocolate and butter and whisk until the chocolate is melted and smooth. Let the mixture cool for 10 minutes, then spread it over the top of the cake.

Chill the cake for 2 to 4 hours...

Chill the cake for 2 to 4 hours until the glaze is set. You can also refrigerate overnight.

This Raspberry Zinger Poke Cake will quickly become one of your favorite desserts to make. It&#x27;s easy and resembles those little Zinger cakes you enjoyed as kid. We use a box cake mix, Jello, Cool-Whip, and coconut to keep it simple.

Raspberry Zinger Poke Cake

3.4 oz Raspberry Jell-O

Water

oz Cool Whip

Shredded Coconut (divided)

6-10 drop Red Food Coloring

Heavily grease or spray a 13x9 pan with non stick spray.

Make cake according to box directions.

Allow cake to cool for about 5 minutes.

Using a skewer, poke small holes all over the cake, piercing all the way to bottom.

In a bowl, combine 1 package of Jell-O and 1/2 cup boiling water and stir until gelatin is completely dissolved.

Add 1/2 cup cold water, mix well and slowly pour this mixture over the entire cake.

Chill for 30 minutes.

Spread whipped topping over cake.

Place 1 cup of coconut in a medium bowl.

Use a spoon to mix while adding red food coloring. Allow to dry for about 30 minutes.

Sprinkle red and white coconut evenly over cake.

Cover and refrigerate for several hours.

Here’s a poke cake for lemon lovers! Delicious lemon cake infused with a bright and tart lemonade cream pudding.

Lemonade Cream Poke Cake

lemon

lemonade mix (undiluted)

oz softened cream cheese

half-and-half cream -OR- whole milk

lemon instant pudding mix (4-serving size)

oz tub of whipped topping

Prepare cake as per box instructions using a 13 x 9-inch pan.

Cool cake on a rack. Once cool, poke holes about 1-inch apart in the cake.

Beat softened cream cheese until smooth. Slowly beat in the half-and-half.

Blend in the lemonade mix. Add the pudding mix and beat for 1 minute.

Pour pudding mixture on top of cake. Refrigerate until well chilled and pudding is set.

Frost with whipped topping.

3 layers of lemon in this Triple Lemon Poke Cake. Lemon cake infused with lemon jello, topped with lemon curd and Cool Whip.

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