Gluten Free Poke Cake Recipes

GLUTEN-FREE BETTER THAN ALMOST ANYTHING CAKE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
• With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
• Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

GLUTEN FREE POKE CAKE

Steps:

• Step 1: Preheat the oven to 350º F.
• Step 2: In a large bowl, add the dry cake ingredients and use a whisk to blend.
• Step 3: In a smaller bowl, add the wet ingredients and whisk to mix. Pour the wet ingredients into the dry ingredients and mix well. Note photo above of the batter consistency.
• Step 4: Put the batter into an 8x8 cake pan and bake for 40-45 minutes (depending on the size of cake pan you use)
• Step 5: Test doneness. Use the toothpick method described in the post to know when your cakes are done.
• Step 6: Make the instant pudding according to box instructions. See my note below about using whole milk.
• Step 7: Poke holes in the cake. I used the knife sharpening rod that came with my knives. You can use a chopstick too.
• Step 8: Quickly pour the pudding over the cake so that it seeps into the holes. Cover with plastic wrap and put in the refrigerator. Chill for 2 hours.
• Step 9: Add the powdered sugar, softened butter, and vanilla to a standing mixer. Gradually add water (as needed) until you have a fluffy frosting. Spread over the cake.