Poke And Pour Gingerbread Cake Recipes

GINGERBREAD POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix flour, crystallized ginger, ground ginger, cinnamon and salt; set aside.
• In medium bowl, mix molasses, 1 cup sugar and the oil with wire whisk until blended. Add eggs, one at a time, stirring with whisk until blended. Add molasses mixture to flour mixture, stirring with whisk until blended. In small bowl, mix boiling water and baking soda until soda is dissolved. Add to batter, stirring until blended. Pour into pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
• In 1-quart saucepan, heat whipping cream to simmering. In small bowl, mix pasteurized egg yolks and 1/4 cup sugar; add to cream, stirring with whisk. Strain mixture through fine strainer. Poke warm cake every inch with wooden skewer halfway into cake. Slowly drizzle cream mixture over top of cake. Cool completely, about 1 hour. Store covered in refrigerator. Garnish with whipped cream.

POKE AND POUR GINGERBREAD CAKE

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.

JELL-O® POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
• Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
• Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
• Spread whipped topping over cake.

POKE & POUR SPICE CAKE

Steps:

• Preheat oven to 350°. Spray and flour 12-cup fluted pan (I use Baker's Joy).
• In a large bowl, combine your dry ingredients.
• In a mixing bowl, beat your brown sugar, water, oil, molasses and eggs for 3 minutes.
• Stir in the combined dry ingredients mixing well.
• Pour batter into prepared pan.
• Bake 45-55 minutes or until toothpick inserted in center comes out clean.
• As the cake is baking, combine the buttersauce ingredients in a saucepan over low heat, heating until butter melts.
• Prick hot cake deeply every inch with a long-tined fork.
• Spoon hot sauce over hot cake in pan. Let stand 30 minutes, invert onto serving plate. Serve warm or cool.

GINGERBREAD POKE CAKE

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.