CINNAMON ROLL POKE CAKE RECIPE BY TASTY
Here's what you need: white cake mix, butter, brown sugar, vanilla, cinnamon, sweetened condensed milk, whipped topping
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Prepare white cake mix according to the box instructions and bake according to the 9x13 inch (22cm x 33cm) dish instructions.
- In a bowl, mix the butter, sugar, vanilla, cinnamon, and condensed milk until smooth.
- With the end of a wooden spoon, poke 24 holes in the cooled white cake.
- Pour the butter mixture over the cake, smoothing it out into the holes. Cover with a layer of whipped topping.
- Chill for 4 hours.
- Slice cake and serve.
- Enjoy!
Nutrition Facts : Calories 315 calories, Carbohydrate 41 grams, Fat 16 grams, Fiber 0 grams, Protein 1 gram, Sugar 29 grams
CHOCOLATE PUDDING POKE CAKE
This great all-family ooey-gooey recipe can also be used for casual entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make, bake and cool cake as directed on box for 13x9-inch pan.
- Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g
PUDDING POKE CAKE
This is a yellow or white cake in which holes are poked after baking, and chocolate pudding is pored over it, making it look like it has stripes when it is cut.
Provided by Karin Christian
Categories Desserts Cakes Poke Cake Recipes
Yield 14
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
- Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 54.4 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 494.2 mg, Sugar 38.2 g
CINNAMON BROWNIES
For Christmas one year, a friend gave us a pan of these delicious brownies. Before I figured out their secret was cinnamon, half the pan was already gone! -Gail Mehle, Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a bowl, whisk cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake until toothpick inserted in center comes out with moist crumbs, about 40 minutes. Cool. , For frosting, cream butter in a bowl. Combine cocoa, confectioners' sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.
Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 94mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON TOAST CRUNCH® POKE CAKE
You won't feel guilty eating cake for breakfast when it's made with Cinnamon Toast Crunch. The cereal adds the crunchiness, while vanilla pudding and pie filling ups the creamy quotient in the moist yellow cake.
Provided by By Jessica Walker
Categories Breakfast
Time 1h55m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Make and bake cake as directed on box, using water, butter and eggs and adding cinnamon and vanilla.
- While cake is baking, in small bowl, mix Cereal Crumble ingredients. Spread in ungreased shallow baking pan; set aside.
- Remove cake from oven to cooling rack; cool 5 minutes. Place cereal crumble in oven; bake at 350°F for 7 minutes. When baked, remove from pan to paper towels or flat paper bag.
- When cake has cooled 5 minutes, with handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- In medium bowl, stir together Filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
- Spread whipped topping evenly over cake. Immediately before serving, sprinkle crumble over top.
Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 11 g, TransFat 0 g
PUDDING POKE BROWNIES
Got milk and vanilla pudding? Got a pan of freshly baked brownies with holes poked in them at regular intervals? You know what to do!
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 16 servings, 2 brownie triangles each.
Number Of Ingredients 3
Steps:
- Prepare and bake brownie mix in 8-inch square baking pan as directed on package. Remove from oven. Immediately use round handle of wooden spoon to poke holes at 1-inch intervals down through warm brownies to bottom of pan.
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Immediately pour about 1/2 of the thin pudding mixture evenly over warm brownies. Tap pan lightly to fill holes. Let remaining pudding stand at room temperature to thicken slightly; spread over top of brownies to "frost" brownies.
- Refrigerate at least 1 hour. Cut into 2-inch squares, then cut each square diagonally in half to form 2 triangles. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PUDDING POKE CINNAMON BROWNIES
Cinnamon-spiced brownie mix and white chocolate pudding get together to make these yummy pudding poke brownies.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 36 servings
Number Of Ingredients 5
Steps:
- Prepare brownie batter and bake in 13x9-inch pan as directed on package, stirring cinnamon into batter before pouring into pan. Immediately poke deep holes in brownie at 1-inch intervals, using round handle of wooden spoon.
- Beat pudding mix and milk in large bowl with whisk 2 min. Pour half the pudding mixture over warm brownies, spreading to fill holes and cover brownie. Let remaining pudding stand 5 min. or until slightly thickened. Stir in COOL WHIP. Spread over pudding layer.
- Refrigerate 1 hour.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 14 g, Protein 1 g
CHOCOLATE PUDDING BROWNIES
Make and share this Chocolate Pudding Brownies recipe from Food.com.
Provided by Vino Girl
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar.
- Blend in eggs, milk, and vanilla.
- Stir together flour, pudding mix, baking powder, and salt.
- Add to creamed mixture; mix well.
- Stir in nuts.
- Spread in greased 9 X 9 X 2-inch baking pan.
- Bake for 25 to 30 minutes.
- Cool.
- Sift powdered sugar over top, if desired.
Nutrition Facts : Calories 98.8, Fat 5, SaturatedFat 2.3, Cholesterol 25.7, Sodium 94.1, Carbohydrate 12.4, Fiber 0.5, Sugar 7.7, Protein 1.5
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