PEACH-MANGO SUNRISE POKE CAKE
White cake mix is infused with peach-flavored gelatin and topped with a fresh fruit medley for a moist dessert that will brighten any day.
Provided by By Brooke Lark
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 6
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
- Use fork to poke holes all over top of baked cake.
- In small bowl, dissolve gelatin into boiling water. Stir in cold water. Drizzle mixture over top of cake. Refrigerate 2 to 3 hours, allowing gelatin to set.
- Serve cake topped with whipped topping and fresh fruit.
Nutrition Facts : ServingSize 1 Serving
PEACH-MANGO SUNRISE POKE CAKE RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 6
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour. Use fork to poke holes all over top of baked cake. In small bowl, dissolve gelatin into boiling water. Stir in cold water. Drizzle mixture over top of cake. Refrigerate 2 to 3 hours, allowing gelatin to set. Serve cake topped with whipped topping and fresh fruit.
PEACH BLOSSOM SUNRISE
It only takes two words to describe this drink: delicious and refreshing.
Provided by Steve and DeLaina
Categories Drinks Recipes Cocktail Recipes Champagne Drinks Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
- Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 37.7 g, Fat 0.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 10.6 mg, Sugar 30.6 g
MANGO LAYER CAKE
Sweet-tart mangoes impart a terrific tropical taste to a cake that relies on a mix and creamy canned frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 9-inch rounds.
- On serving plate, place 1 cake, rounded side down. Spread with half of the frosting; top with half of the mangoes and half of the coconut. Top with second cake, rounded side up. Spread with remaining frosting; top with remaining mangoes and coconut. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 39 g, TransFat 2 g
PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: white cake batter, peaches, sweetened condensed milk, heavy cream, whipped cream, peaches
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
- Bake for 25 minutes, or until the center is cooked through.
- In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
- Remove cake from oven and let cool for 30 minutes or until room temperature.
- Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
- Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
- Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
- Pairs well with Chardonnay.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 47 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 33 grams
PEACH-MANGO SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚ F. Make the shortcakes: Pulse the flour, granulated sugar, baking powder, allspice, ginger, nutmeg and salt in a food processor. Pulse in the butter until it is in pea-size pieces, then pulse in the heavy cream and egg until the dough comes together.
- Bake the shortcakes: Drop 6 scoops of dough onto a baking sheet, brush with heavy cream and sprinkle with coarse sugar. Bake until golden, 20 to 25 minutes. Let cool, then split in half.
- Make the filling: Toss the peaches and mango with the granulated sugar and lime juice. Beat the heavy cream with the confectioners' sugar until stiff peaks form; fold in the rum and vanilla. Fill the shortcakes with the fruit and whipped cream.
MANGO-COCONUT POKE CAKE
Satisfy your sweet tooth with our Mango Coconut Poke Cake. Our Mango Coconut Poke Cake is the perfect dessert to serve during the summertime.
Provided by My Food and Family
Categories Home
Time 4h14m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.
- Pierce cake with large fork at 1/2-inch intervals. Bring 1 cup mango juice to boil. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in remaining mango juice; carefully pour over cake. Refrigerate 3 hours.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Unmold cake onto cutting board; cut crosswise in half with serrated knife. Place 1 cake piece, top side down, on plate; spread with thin layer of COOL WHIP mixture. Cover with remaining cake piece, top side up. Frost top and sides of cake with remaining COOL WHIP mixture. Gently press coconut into sides of cake.
- Cut mango into thin slices, then arrange on top of cake just before serving.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g
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