Raspberry Mint Poke Cake Recipes
RASPBERRY POKE CAKE
This is another version of "poke-cake" recipes. We like to make this in summer when the raspberry supply is plentiful. Note: Cooking time includes the 1-hour cooling time and 2 hours in the refrigerator before serving.
Provided by TasteTester
Categories Dessert
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
- Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
- *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.
Nutrition Facts : Calories 304.4, Fat 13.3, SaturatedFat 4.5, Sodium 333.7, Carbohydrate 43.8, Fiber 0.3, Sugar 29.9, Protein 3.3
RASPBERRY POKE CAKE
Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
- Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g
RASPBERRY POKE CAKE
No joke, this raspberry poke cake was so popular around here that people were looking for not only seconds, but thirds!
Provided by Amanda Formaro
Categories Desserts
Time 1h
Number Of Ingredients 5
Steps:
- Prepare cake according to box directions using a 13x9 baking pan. Remove from oven and cool for ten minutes.
- Use a serving fork to poke holes an inch or so apart all over the cake.
- Add the powdered gelatin to the boiling water and stir until dissolved.
- Slowly pour gelatin over the cake.
- Refrigerate cake for 45 minutes.
- Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pie filling.
- Refrigerate 1-2 hours before serving.
Nutrition Facts : ServingSize 1 slice, Calories 131 kcal, Carbohydrate 28 g, Protein 1 g, Fat 1 g, Cholesterol 1 mg, Sodium 162 mg, Sugar 17 g
RASPBERRY LIME POKE CAKE
Betty Crocker™ Super Moist™ white cake showcases ribbons of raspberry and lime flavor and gorgeous colors in our luscious Raspberry Lime Poke Cake.
Provided by Brooke Lark
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 6
Steps:
- Make and bake cake mix as directed on box in 2 (9-inch) round cake pans, using water, oil and egg whites. Cool completely, about 1 hour.
- Return cooled cake layers into 2 clean 9-inch round cake pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
- In 2 separate medium bowls, add 1 cup of the boiling water into each flavor of gelatin. Beat each with whisk until completely dissolved. With large spoon, drizzle raspberry gelatin over 1 cake; drizzle green gelatin over remaining cake. Refrigerate 1 to 3 hours to allow gelatin to set up in cakes.
- To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread 1 1/2 cups of the whipped topping on top of cake. Unmold second cake; carefully place on first cake on platter.
- Frost entire cake with remaining whipped topping. Refrigerate 1 hour before serving, or until ready to serve.
Nutrition Facts : ServingSize 1 Serving
WHITE RASPBERRY POKE CAKE RECIPE
White cake filled with raspberry Jell-O and topped with an amazing cream cheese frosting, fresh raspberries and sliced almonds.
Provided by Elyse
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Make and bake cake as directed on box for a 9 x 13 inch glass pan. Our cake mix called for vegetable oil, water, and eggs. Let cake cool completely.
- Poke holes all over cooled cake with a fork.
- In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
- Pour over cake and refrigerate for 30 minutes.
- To make the frosting, beat together cream cheese and butter until fluffy.
- Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
- Top cake with fresh raspberries and sliced almonds.
- Refrigerate until serving.
THIN MINT POKE CAKE RECIPE
Chocolate cake smothered with sweetened condensed milk and hot fudge, then topped with a creamy mint frosting and Andes Mints.
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease bottom of a 9 x 13 inch pan.
- Prepare cake mix according to package directions (Betty Crocker calls for the water, oil, and eggs as listed above).
- Bake for 30 to 35 minutes or until done.
- Using a fork or spoon handle, poke holes over the entire cake after taking it from the oven.
- Pour sweetened condensed milk over the cake, letting it soak into the holes.
- Heat up hot fudge in the microwave, then drizzle and spread over the top of the cake.
- To make the frosting, beat together butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth.
- Spread over the cooled cake.
- Sprinkle on chopped Andes Mints and refrigerate for at least an hour before serving.
Nutrition Facts : Servingsize 1 serving, Calories 13225 kcal, Fat 404 g, SaturatedFat 97 g, Cholesterol 738 mg, Sodium 84462 mg, Carbohydrate 2033 g, Sugar 1606 g, Protein 387 mg
RASPBERRY DREAM POKE CAKE
Number Of Ingredients 0
Steps:
- Prepare cake according to box directions using a 13x9 baking pan. Remove from oven and cool for ten minutes.Use a serving fork to poke holes an inch or so apart all over the cake.Add the powdered gelatin to the boiling water and stir until dissolved.Slowly pour gelatin over the cake.Refrigerate cake for 45 minutes.Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pie filling.Refrigerate 1-2 hours before serving.Source: amandascookin.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 103
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