Lemony Cherry Or Berry Poke Cake Recipes

LEMON POKE CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
• In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
• Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
• Allow the cake to cool slightly.
• Meanwhile whisk together instant lemon pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 1 minute. Don't wait until it sets too long or it will be too thick to sink down into your holes.
• Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
• Chill for a minimum of 30 minutes, but wait to frost until cake is cooled or else the frosting will melt.
• When ready to frost, prepare whipped lemon frosting whip cream in a large bowl until it starts to stiffen. Add powdered sugar.
• Fold in lemon extract or fresh lemon juice.
• Cover and chill for 30 minutes before serving.
• If you've tried this recipe, come back and let us know how it was!

CHERRY POKE CAKE

Steps:

• Preheat oven to 350 degrees and coat a 13x9 baking dish with cooking spray
• In a large mixing bowl or bowl of a stand mixer, combine cake mix, eggs, buttermilk, vegetable oil, vanilla and almond extract until smooth.
• Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool for 15 minutes.
• Combine cherry gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.
• Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
• Carefully pour gelatin over the cake making sure it can get into all the holes.
• Cover and place in refrigerator at least 3 hours or overnight.
• In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
• Spread over cake.
• Cover and store in refrigerator until ready to serve.
• Serve with fresh cherries, canned cherries or sliced almonds and of course, additional whipped cream.
• If you've tried this recipe, come back and let us know how it was!

LEMONY CHERRY OR BERRY POKE CAKE

Steps:

• Preheat oven to 350.
• In a mixing bowl with an electric mixer, cream together the mascarpone cheese, egg whites and oil. Make sure to scrape the sides and bottom of the bowl.
• Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined.
• Stir in the fruit.
• Spread batter into a 13x9 baking dish (I used glass).
• Bake for 35-40 minutes until it tests clean and is light brown on top.
• While the cake is baking, stir the jello into the boiling water until it's dissolved then stir in the cold water. (I used a 2 cup pyrex and the microwave for this step.) Set aside.
• When the cake is done, remove from oven and poke holes through the whole cake with a fork. Pour the liquid jello over the cake and let it cool to room temperature.
• When cooled put a cover on the baking dish and put it into the refrigerator. Let chill for 4 hours or more until the jello is firm.
• Spread the top with Cool Whip Lite.
• This cuts into nice firm squares for serving.

BERRY CHEESECAKE POKE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Prepare your favorite plain vanilla cake recipe or use a prepared box and follow its instructions.
• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
• In a large bowl, mash the strawberries with a potato masher or fork until mashed to a pulp.
• Add the cream cheese and condensed milk, whisking until there are no large lumps.
• Add the mashed blackberries and raspberries; stir just once or twice so the colors remain differentiated.
• Pour the mixture over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
• Spread the whipped topping evenly over the cake. Sprinkle graham crackers on top and add sliced strawberries or other fresh berries.
• Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

LEMON POKE CAKE

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Coat a 9x13-inch pan with nonstick spray.
• Dissolve the gelatin in the boiling water. (I measured the water into a large measuring cup, then stirred the gelatin right in. You could also do this in a heatproof bowl.) Let cool to room temperature.
• In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, applesauce, and eggs until combined. Beat in the cooled gelatin. Reduce the speed to low, then slowly add in the cake mix, stopping as soon as the dry ingredients disappear.
• Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it.
• While the cake bakes, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
• While the cake is still warm, use the tines of a fork to poke holes all over the top. Pour the glaze slowly and evenly over the top, allowing it to drip down into the holes. Let cool to room temperature. Enjoy warm or hot with plenty of fresh berries and whipped cream.

LEMON CHERRY CAKE

Steps:

• Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.

LEMON-BLUEBERRY POKE CAKE

Steps:

• Make the lemon cake:
• Preheat oven to 350°F. Line loaf pan with parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray.
• Whisk flour, baking powder, and salt in a medium bowl. Whisk lemon zest into sugar in a large bowl until very fragrant, about 1 minute. Add eggs, oil, and vanilla and whisk until light in color and slightly thickened, about 3 minutes. Whisk in half of the dry ingredients, then whisk in yogurt. Whisk in remaining dry ingredients. Add lemon juice and whisk to combine. Scrape batter into prepared pan and smooth top.
• Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Transfer pan to a wire rack and let cool, about 2 hours.
• Make the blueberry filling:
• Bring sugar and 1 cup water to a boil in a medium saucepan. Add blueberries, then reduce to a simmer. Smash blueberries with the back of a spoon and continue to simmer 20 minutes.
• Meanwhile, sprinkle gelatin over 1/3 cup cold water in a small bowl; let sit 10 minutes to soften.
• Strain blueberry mixture through a fine-mesh sieve into a medium bowl, pressing blueberries with the back of spoon to release juices. Whisk about 1/3 cup blueberry syrup into gelatin mixture, stirring to dissolve, then pour gelatin mixture over remaining blueberry syrup and stir to combine. Chill at least 1 1/2 hours.
• Run a knife around sides of cooled cake to loosen. Using parchment overhang, transfer cake to a baking sheet or cutting board. Starting at 1 end of cake, use a 1/8" dowel or the thin handle of a wooden spoon to poke holes in rows spaced about 3/4" apart, alternating between 2 and 3 holes per row (you should have about 11 rows of holes).
• Transfer chilled blueberry filling to a pastry bag, turkey baster, or squeeze bottle. Carefully squeeze filling into holes.
• Make the lemon glaze:
• Whisk powdered sugar, lemon juice, and 1 Tbsp. water in a medium bowl. Transfer cake to a wire rack set inside a rimmed baking sheet. Spread glaze over cake with a spatula, covering the holes. Toss blueberries in glaze bowl to coat, then sprinkle blueberries and lemon zest over cake. Chill until filling and glaze are set, about 1 hour.
• Do Ahead
• Lemon cake can be made 1 day ahead. Cake can be baked, filled, and glazed 3 days ahead; chill in an airtight container.