poke cake recipe

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 Raspberry Almond Poke Cake is seriously delish! It's a wonderful almond cake soaked with sweetened condensed milk and pureed raspberries, which make it a little sweet and a little tart. Topped with a light almond whipped cream!

Raspberry Almond Poke Cake

15.25 oz box white cake mix (plus ingredients on box)

tsp almond extract

sweetened condensed milk

oz raspberries

tbsp sugar

water

heavy whipping cream

almond extract

raspberries

almond slivers

1. Preheat oven to 350 degrees. Grease a 9&#215;13 cake pan.

2. Add dry cake mix, cake mix ingredients and almond extract to a mixer bowl and mix according to box instructions.

3. Pour batter into cake pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

4. Once cake comes out of the oven, poke holes in the warm cake with the end of a wooden spoon or something similar.

5. Pour can of sweetened condensed milk over the cake and allow to soak into the holes.

6. Place raspberries, sugar and water into a food processor and puree until smooth.

7. Pour pureed raspberries over the cake and allow to soak into the holes.

8. Place cake in refrigerator for 2-3 hours while it cools and soaks up mixture.

9. To make the whipped topping, whip heavy cream until it begins to thicken.

10. Add powdered sugar and almond extract and whip until stiff peaks form.

11. Spread whipped topping onto completely cooled cake. Topped with raspberries and almond slivers.

12. Refrigerate cake until ready to serve.

I made this for my adult daughter’s birthday. She requested raspberries and almond with a light frosting so this fit the bill! We all loved it. The only thing I wasn’t sure of was how many holes to poke. The condensed milk seemed to fill the holes and the raspberry purée seemed to stay mostly on top. But it was delicious! 

This Black Forest Poke Cake is a gooey chocolate cake filled with hot fudge and cherry pie filling. It is topped with fresh whipped cream and chocolate shavings. 

Black Forest Poke Cake

Chocolate cake mix

listed

Hot fudge sauce (16 oz)

Lucky Leaf Cherry Pie Filling

C Heavy whipping cream

¼ C Powdered sugar

Chocolate bar for shavings

OR Cool Whip instead of whipped cream

Combine cake mix according to the ingredients on the box. Beat on medium speed until well combined.

Bake cake in 9&#215;13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.

Open the jar of Cherry Pie Filling and pour over the top of the cake, spread evenly. Allow cake to cool completely.

Prepare the whipped cream

Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and increase speed to medium high. Beat until stiff peak form.

Spread whipped cream over the top of cake. Chop a chocolate bar into small pieces and sprinkle over the top of the cake. Keep refrigerated.

I made a sugar free version of this today. Pillsbury sf devils food cake mix, smuckers sf hot fudge, no sugar added cherry pie filling, and sf cool whip. Instead of chocolate shavings on top, I used slivered almonds. Delicious!!!

Delicious! Great for a crowd. It was the fan favorite at work.

Yummy! I used marrachino cherries but only added one tablespoon of juice. I put half cake mix in bottom of pan and then cherries and then the rest of cake mix. I poked holes all-around and added hot fudge topping. Mixed cherry juice from marrachino cherries with Cool whip. Delicious

https://mediavine-res.cloudinary.com/video/upload/t_original/v1510555005/lhvjc7z8i7a67rfpxzxn.mp4

This Black Forest Poke Cake is a gooey chocolate cake filled with hot fudge and cherry pie filling. It is topped with fresh whipped cream and chocolate shavings.

A light and refreshing Strawberry JELL-O Poke cake. Sweet white cake is topped with strawberry gelatin , Cool whip and fresh strawberries for a delicious treat!

Strawberry JELL-O Poke Cake

box (18.25 ounce) White Cake Mix, prepared with ingredients.

box (3 ounce) JELL-O Strawberry gelatin mix

water, boiling

Cool Whip, thawed

strawberries,

Bake cake in a 13x9 baking dish, as...

Bake cake in a 13x9 baking dish, as directed on box. Cool completely.

Poke holes over cooled cake using a fork...

Poke holes over cooled cake using a fork or wooden spoon handle (the end of a meat thermometer works great too).

In a small bowl, mix gelatin with boiling...

In a small bowl, mix gelatin with boiling water. Stir until sugar is dissolved. Pour gelatin over cake slowly, allowing it to fill the holes in the cake. Top with Cool Whip. Refrigerate for 4 hours, or overnight.

When ready to serve, add fresh strawberries on...

When ready to serve, add fresh strawberries on top! ENJOY!

This mouthwatering Sinful Triple Chocolate Poke cake is a chocolate cake, drenched in hot fudge sauce and chocolate pudding and it is topped with a chocolate whipped cream. There could not be more chocolate here!

Sinful Triple Chocolate Poke Cake

½ cups (285 grams) granulated sugar

(118 ml) vegetable oil

eggs

(15 ml) pure vanilla extract

(118 ml) light sour cream

(280 grams) all-purpose flour

cocoa powder

(5 grams) espresso powder (optional)

(9 g) baking powder

baking soda

(5 g) salt

¼ cup (296 ml) coffee

(8 ounces) hot fudge sauce (optional)

box (3.4 ounces) Hersey’s Dark Chocolate instant pudding mix

(414 milliliters) milk

(472 milliliters) heavy whipping cream

chocolate mix (about 10 sleeves of instant hot chocolate)

hot fudge sauce

Mini chocolate chips

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.

Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.

Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.

For the Cake:

Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.

When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.

Assembly

Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In the cold mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form. Add the hot chocolate mix and increase speed to medium-high. Beat until stiff peak form.

Spread the whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some mini chocolate chips

Topping

Hello, the cake looks super moist and delicious, would love to try. You have mentioned 1 1/4 cup coffee, can you pls tell me how much coffee in 1 1/4 cup water?
Also will instant coffee powder work?

Hi, cake looks yummy, however I dislike pudding in any form so what would you suggest I poke it with? Thanks

https://mediavine-res.cloudinary.com/video/upload/t_original/v1544505552/s7alhk65fvudewycgn8p.mp4

This decadent Chocolate Poke Cake is out of this world. It's insanely chocolatey and so moist! I dare you to try and keep your fork out of it.

Chocolate Poke Cake

oz sweetened condensed milk

chocolate chips

+ 2 tbsp cocoa

chocolate sauce (I used Smucker’s Chocolate Sundae Syrup)

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

2. Once cake comes out of the oven, poke holes all over the top of the cake.

3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.

4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.

5. Pour chocolate mixture over the cake and spread to fill in holes.

6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.

7. To make whipped topping, whip heavy cream until it begins to thicken.

8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.

9. Spread whipped topping evenly over cooled cake.

10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

Has anyone ever tried to freeze this cake before adding the topping? I'd like to try this!! Thoughts??

I just wanted to tell you I have made this cake for years. It is delicious and gets requested often in my house. Thank you!

Jello Poke Cake is cool, creamy, and perfect for any get-together. Use any flavor of Jello to make this crowd-favorite dessert!

Jello Poke Cake Recipe

(8-ounce) tub whipped topping (or 2 cups whipped cream)

Prepare cake as directed on the box and bake in a 9-x-13-inch baking dish. Let cool for 15 minutes.

Poke cake with a fork at ½–1-inch intervals.

Use hot and cold water to make Jell-O as directed on the package.

Spoon Jell-O liquid over the cake gradually until it is all absorbed.

Chill in the refrigerator for 3–4 hours. Top with whipped topping right before serving.

https://content.jwplatform.com/videos/r85zIta3.mp4

Cake With Jello Drizzles Poked Throughout, And Topped With A Smooth Layer Of Whipped Cream! This Light And Cool Jello Poke Cake Recipe Is Always A Crowd Favorite.

Poke Cake

Pumpkin Poke Cake Recipe: With only 4 ingredients, this may just be your new favorite easy pumkin dessert! You&#39;ll need: a cake mix, pudding mix, milk and pumpkin puree!

Pumpkin Poke Cake

boxed spice cake mix (1 box)

pumpkin

instant pudding mix (2 Cheesecakes

milk (to make standard pudding directions)

toppings (caramel drizzle, chocolate chips, etc.)

Preheat the oven to 350 degrees. 

Using a spoon, mix together the cake mix and pumpkin puree in a mixing bowl, until fully combined. 

Spread the batter evenly in to a greased 8x10, square or 9x13 baking pan. (This recipe was made in an 8x10 size baking dish so bake time may vary if larger, wider pan is used.) 

Bake for 25 - 30 minutes, or until a knife or toothpick inserted in to the center, comes out clean.

As soon as the cake is removed from the oven, poke holes, that are about 1 inch apart, with the skinny, with the end of a wooden spoon, over the entire surface of the cake.

Prepare the instant pudding, using the 4 cups of milk, according to package directions.

Pour the pudding liquid over the surface of the cake, slowly, allowing the mixture to settle into the holes. 

Place the baking dish/cake in the refrigerator, for at least 2 hours before serving.

Decorate with sprinkles, cinnamon, Torani Pumpkin Pie sauce or white chocolate chips if desired. (See blog post for more ideas!)

This cake is a decadent and rich dessert that combines moist chocolate cake with creamy, fudgy pudding for an irresistible combination of flavors.

Chocolate Pudding Poke Cake

chocolate

sour cream

milk

vegetable oil

vanilla extract

chocolate pudding mix

chocolate fudge sauce

container whipped topping (thawed)

Chocolate shavings

Preheat your oven to 350 °F (177 °C) and prepare a 9×13-inch cake pan by spraying generously with non-stick spray and set aside.

In a large mixing bowl, add the eggs, sour cream, milk, vegetable oil, and vanilla and whisk to combine.

Add in the cake mix and whisk until there are no dry spots remaining.

Pour the batter into the prepared pan and tap on the counter a few times to remove any air bubbles.

Bake according to package instructions, approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool for about 10 minutes on a wire rack then use the end of a wooden spoon (or whatever else you have readily available) to poke holes all over the cake.

Combine the pudding mix and 1 ½ cups of milk into a small bowl and whisk until slightly thickened. Pour over the cake and make sure to get as much as possible in each of the holes.

Spread the remaining evenly over the cake.

Refrigerate for at least 1 hour.

Once the pudding has set, top with chocolate fudge sauce. Spread evenly over the cake and refrigerate for 10-15 minutes.

Top with whipped cream and shaved chocolate.

Cut and serve.

This turtle caramel cake recipe is definitely a decadent dessert choice, but it&#039;s well worth the indulgence! The combination of rich chocolate cake, gooey caramel, and nutty pecans is an amazing treat for any occasion.

Top 12 poke cake recipe recipes from across the web

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Raspberry Almond Poke Cake

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Jello Poke Cake Recipe

Pumpkin Poke Cake

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Top 12 poke cake recipe recipes from across the web

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Top Tags

Cannoli Poke Cake

Raspberry Almond Poke Cake

Black Forest Poke Cake

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Sinful Triple Chocolate Poke Cake

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Chocolate Poke Cake

Jello Poke Cake Recipe

Pumpkin Poke Cake

Chocolate Pudding Poke Cake

Turtle Caramel Cake

Cannoli Poke Cake

The most viewed poke cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine