Halloween Poke Cake Recipes
HALLOWEEN POKE CAKE
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
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
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
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 RECIPE - (4.3/5)
Provided by dette
Number Of Ingredients 10
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.
"WORMS AND DIRT" POKE BOX CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, water, vegetable oil, eggs, pudding mix, milk, whipped cream, crushed cookie, gummy worm, chocolate fudge sauce
Provided by Matt Murray
Categories Desserts
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (175˚C).
- In a large bowl, add the chocolate cake mix, water, vegetable oil, and eggs and whisk until well combined.
- Add the batter to a 9x13 inch (23x33cm) oven proof baking dish, and bake for 25 minutes, or until a toothpick comes out clean.
- Add the pudding mix and milk to a bowl. Whisk until well combined. Fold in the whipped cream and crushed cookies until evenly incorporated.
- Let the cake rest for 20 minutes.
- Using the base of a wooden spoon, poke holes in the cake and fill with the gummy worms.
- Drizzle the cake with chocolate fudge sauce.
- Use a spatula to spread the whipped cream and cookie mixture over the cake.
- Transfer to the fridge to chill for 1 hour.
- Top the cake with remaining gummy worms and crushed cookies.
- Enjoy!
Nutrition Facts : Calories 640 calories, Carbohydrate 106 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, Sugar 63 grams
HALLOWEEN POKE CAKE
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
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
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