French Vanilla Poke Cake Recipes

PUDDING POKE CAKE

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
• Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

FRENCH VANILLA POKE CAKE

Steps:

• Start with the white cake mix. Make it according to the directions, but instead of water use French Vanilla Coffee-Mate Creamer, eggs and oil.
• Baked according to the directions on the box in a 13×9 pan.
• After the cake has cooled, poke holes with a wooden spoon handle and pour 1 cup of French Vanilla Coffee-mate.
• Place the cake into the refrigerator to chill for at least an hour while the absorbs the creamer.
• One the creamer has absorbed and the cake is chilled top with whip cream and toffee bits.

HAWAIIAN COCONUT POKE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease 9 X 13 baking dish with cooking spray. Set aside.
• 2. Drain crushed pineapple, reserving juice, and set aside. Pour reserved pineapple juice into measuring cup, then fill with water to 1 cup
• 3. Prepare cake mix according to package instructions, using reserved pineapple water mixture.
• 4. Pour batter into baking dish and bake 25-30 minutes.
• 5. In seperate bowl, whip pudding with half and half until just thickened.
• 6. Remove cake from oven and with handle of wooden spoon, poke holes over cake. Pour half of pudding mixture over warm cake. Add reserved pineapple to remaining pudding mixture and stir, then pour over top of cake.
• 7. Chill in refrigerator until set.
• 8. If using, place macadamia nuts on a baking sheet and toast in 350 degree oven for 5 minutes. Rough chop when cooled and set aside.
• 9. For frosting stir thawed whipped frosting until smooth. Frost cake. and sprinkle with coconut and nuts if using. Chill until ready to eat.

STRAWBERRY JELLO POKE CAKE

Steps:

• Prepare your cake as it calls for on the box. When the cake is done baking poke holes in the cake with a the handle end of a wooden spoon. Place in the fridge to chill for 3-4 hours.
• Prepare Jell-O with 1 c. boiling water and 1/2 c. cold water. Mix together until jello mix is dissolved. Pour over the cake. This will seem like a lot of liquid but the cake will absorb it and it won't become mush.
• Place the cake in the fridge while you prepare the vanilla pudding mixture. Mix the vanilla pudding with 2 c. milk. Let it sit until soft set. Smooth over the top of your cake. Top with the cool whip.

PEACHES AND CREAM POKE CAKE

Steps:

• Make and prepare cake according to the instructions on the box. Use a 9x13 baking pan. Cook for recommended time. Use a toothpick to test center to make sure it comes out dry and clean. You want the cake cooked through.
• When the cake is done, take out of the oven and use the end of a wooden spoon to poke holes all over it. You want larger holes, not small ones, so that the peach mixture soaks into all of the cake. Let the cake cool while you prepare the peach filling.
• Prepare the peach filling : take the large chunks of peeled peaches (4 peaches) and place into a food processor or a blender and blend up. I like to leave some larger chunks and some pureed peaches. Blend/chop to your liking.
• Add the peach puree, sugar, and lemon juice to a saucepan over medium-high heat. Stir and let it come to a low boil so it can thicken slightly and the sugar can dissolve. This only takes about 3-4 minutes. Once it's slightly thickened remove from heat and pour over the cake making sure the holes are filled.
• Cover and let refrigerate for 2 hours.
• Prepare the whipped topping by beating the cream cheese and granulated sugar into a larger mixing bowl. In a separate bowl, or a stand mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. This will take about 5 minutes.
• Add the whipped cream into the cream cheese mixture and stir to combine. Frost the cake, cover, and let refrigerate for at least 4 hours. When you're ready to serve, top the cake or each slice with fresh peach chunks.

BOSTON CREAM POKE CAKE

Steps:

• Preheat the oven to 350 degrees and prepare a 9x13 inch baking pan with a light coating of cooking spray. Set aside.
• In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.
• Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
• In a medium bowl, combine the pudding mix and milk. Whisk together until smooth.
• Pour pudding over cake and spread evenly.
• Heat the chocolate frosting in a microwave safe dish in ten second intervals until it is thinned.
• Pour over the pudding layer.
• Refrigerate for one hour before serving.