Halloween Poke Cake Recipe 435

HALLOWEEN POKE CAKE

Halloween Poke Cake image

No broomstick required to make this vanilla- and orange-flavored Halloween Poke Cake. An ordinary fork should get the job done.

Provided by My Food and Family

Categories Home

Time 5h10m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. yellow food coloring
1/4 tsp. red food coloring
3 Tbsp. Halloween sprinkles

Steps:

Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

HALLOWEEN POKE CAKE

Halloween Poke Cake image

This cute cake will make your favorite trick-or-treaters smile with delight when you serve it on Halloween. The moist marble cake features a buttery frosting and fun candy pumpkins on top. Out of pumpkin candies? Add candy corn instead. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

1 package fudge marble cake mix (regular size)
2 packages (3 ounces each) orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup milk
1 teaspoon vanilla extract
12 to 15 candy pumpkins

Steps:

Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 1 hour. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours. , For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving.

Nutrition Facts : Calories 425 calories, Fat 16g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.

HALLOWEEN POKE CAKE

Halloween Poke Cake image

I have long been a fan of other "poke cakes", because the fruity gelatins make the cake incredibly moist and give it a nice burst of flavor. I thought this would be a nice rendition for Halloween. It comes from Quick Cooking magazine.

Provided by DogAndCatDoc

Categories Dessert

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) package fudge marble cake mix
2 (3 ounce) packages orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup butter, softened
3 1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup milk
1 teaspoon vanilla extract
12 -15 candy corn (the little pumpkin ones)

Steps:

Prepare and bake the cake according to package directions, using a 9X13 baking pan.
Cool on wire rack for 1 hour.
In small bowl, dissolve gelatin in boiling water and then stir in cold water.
With a meat fork or wooden skewer, poke holes in cake about 2 inches apart in all directions.
Slowly pour gelatin over cake.
Refrigerate 2-3 hours.
For frosting, in a small mixing bowl cream butter until fluffy.
Beat in confectioners sugar, cocoa, milk and vanilla until smooth.
Spread over cake.
Top with candied pumpkins.
Cover and refrigerate until serving.

Nutrition Facts : Calories 447.3, Fat 13.2, SaturatedFat 6.2, Cholesterol 21.1, Sodium 421.5, Carbohydrate 83.7, Fiber 2, Sugar 71.4, Protein 3.3

POKE CAKE I

Poke Cake I image

A classic! Easy, easy, easy and tasty, tasty, tasty.

Provided by Donna Breault

Categories Desserts Cakes Poke Cake Recipes

Yield 14

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 cup water
¼ cup vegetable oil
1 (3 ounce) package fruit flavored Jell-O® mix
1 cup boiling water
1 cup ice water
1 (12 ounce) container frozen whipped topping, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Combine cake mix, pudding mix, eggs, 1 cup water and the vegetable oil and blend well. Beat at the medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until the cake springs back when lightly touched. Let cake cool in pan for 15 minutes.
Meanwhile, dissolve the gelatin in the boiling water, then add the cold water.
Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3 to 4 hours then frost with whipped topping. Keep cake refrigerated.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 46.1 g, Cholesterol 53.1 mg, Fat 15.4 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 6.8 g, Sodium 386.2 mg, Sugar 30.8 g

HALLOWEEN POKE CAKE RECIPE - (4.3/5)

Halloween Poke Cake Recipe - (4.3/5) image

Provided by dette

Number Of Ingredients 10

Ingredients

1 (18-1/4 ounce) package fudge marble cake mix
2 (3-ounce) packages orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup butter, softened
3 1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup milk
1 teaspoon vanilla extract
12 to 15 candy pumpkins

Steps:

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2 to 3 hours. For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving. Yield: 12-15 servings.

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