Poke And Pour Gingerbread Cake Recipes

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POKE AND POUR GINGERBREAD CAKE



Poke and Pour Gingerbread Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 17

2 1/2 cups flour
3/4 cup brown sugar
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ground cloves
3/4 cup water
3/4 cup oil
3/4 cup molasses
2 eggs
Butter Sauce
1 cup brown sugar
1/2 cup butter
1/3 cup water

Steps:

  • Preheat oven to 350 degrees F. Grease and flour tube pan. Blend all cake ingredients. Pour into pan. Bake for 45-55 minutes.
  • While cake is baking. bring sauce ingredients to boil over medium heat. Turn off heat.
  • Immediately when cake comes from oven, poke holes in cake and pour sauce over cake. Cool to warm and serve with whipped cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GINGERBREAD POKE CAKE



Gingerbread Poke Cake image

Bring a Gingerbread Poke Cake to your next party. Our Gingerbread Poke Cake is beautifully infused with JELL-O Vanilla Flavor Instant Pudding.

Provided by My Food and Family

Categories     Home

Time 1h49m

Yield 18 servings

Number Of Ingredients 7

1 pkg. (2-layer size) spice cake mix
1/4 cup molasses, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2-1/4 cups cold milk
12 KRAFT Caramels
1 Tbsp. water
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 13x9-inch cake, blending 2 Tbsp. molasses into cake batter before pouring into prepared pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining molasses. Immediately pour over warm cake. Refrigerate 1 hour.
  • Meanwhile, microwave caramels and water in medium microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until caramels are completely melted. Cool 10 min. Add COOL WHIP; whisk until blended. Refrigerate until ready to use.
  • Frost cake with COOL WHIP mixture before serving.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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