Poke cake recipes - 5 recipes

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Top rated Poke cake recipes

Coconut Poke Cake

By sarahsinagel

make white cake mix according to package directions

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

4.5/5 (6 Votes)

Lemon Pudding Poke Cake

By Annie13

1. Prepare cake mix as directed on box and pour into a 9×13-inch Pyrex dish

One box yellow cake mix (prepared as directed on box)
2 boxes lemon pudding (prepared as directed on box)
1 container whipped topping (Cool Whip)

4.1/5 (15 Votes)

Strawberry Lemonade Poke Cake

By Annie13

1. Prepare the cake mix according to the box directions

1 box lemon cake mix (and required ingredients)
1 small box strawberry flavored Jell-O
1 cup water
1 cup lemonade, prepared
1 container Cool Whip Frosting (vanilla flavored)
Strawberries, sliced, for topping (optional)

4/5 (27 Votes)

Triple Orange Poke Cake

By Annie13

1. Prepare cake mix according to directions the box

1 box orange flavored cake mix
1 (4-ounce) package of orange flavored gelatin
For the Orange Buttercream:
6 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon orange extract
5 cups powdered sugar, sifted
1/4 teaspoon orange paste food coloring

2.8/5 (8 Votes)

Coconut Cream Poke Cake

By Amber2126

Great!!

Coconut Cream Pie Bars
FOR THE CRUST:
1 3/4 cup all-purpose flour
1/2 tsp. salt
1/2 cup vegetable oil
2 tbsp. water
FOR THE FILLING:
1/2 cup sugar
1/4 cup corn starch
2 cups half and half
4 egg yolks
3 tbsp. butter
1 cup sweetened flaked coconut
1 1/2 tsp. coconut extract
FOR THE TOPPING:
2 cups heavy whipping cream
1/3 cup sugar
1 1/2 tsp. vanilla extract
sweetened coconut, toasted
Mexico Avocados Make Dessert More Delicious
Directions:
Preheat oven to 400F degrees
Combine crust ingredients and spread into a 9x13 baking dish
(note: for more detailed directions on making this crust, click HERE)
Poke dough all over with a fork.
This keeps the dough from puffing up too much while baking.
Bake at 400F degrees for about 10-15 minutes.
Crust should be a light golden brown and not "doughy".
Let the crust cool.
Then prepare the filling.
In a bowl, whisk together half and half and egg yolks.
In a medium saucepan over medium heat, combine sugar and cornstarch.
Then slowly stir in half and half mixture while continuing to whisk.
Bring heat up to high and continue to whisk. Do not leave your pot.
Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened. Take the saucepan off the heat and stir in 3 tbsp. butter, 1 cup coconut and coconut extract. Stir well.
Then spread pudding mixture over crust. Allow to cool for a few minutes.
Then cover with plastic wrap. And pop it in your fridge to cool for about an hour.
Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer.
Now for the toasted coconut topping (if you prefer it toasted).
Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool.
Sprinkle bars with toasted coconut then slice