SUMMER BERRY POKE CAKE
Give fresh berries an instant glazed look with KOOL-AID in this berry poke cake! Get a colorful twist on dessert with this Summer Berry Poke Cake.
Provided by My Food and Family
Categories Home
Time 3h55m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork or skewer at 1/2-inch intervals.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; slowly pour over cake. Refrigerate 3 hours. Meanwhile, toss berries with drink mix. Refrigerate until ready to serve.
- Frost cake with COOL WHIP; top with berries.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 20 g, Protein 3 g
BERRY CHEESECAKE POKE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: vanilla cake mix, strawberry, cream cheese, sweetened condensed milk, blackberry, raspberry, frozen whipped topping, graham cracker, strawberry
Provided by Matthew Johnson
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- Prepare your favorite plain vanilla cake recipe or use a prepared box and follow its instructions.
- Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
- In a large bowl, mash the strawberries with a potato masher or fork until mashed to a pulp.
- Add the cream cheese and condensed milk, whisking until there are no large lumps.
- Add the mashed blackberries and raspberries; stir just once or twice so the colors remain differentiated.
- Pour the mixture over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
- Spread the whipped topping evenly over the cake. Sprinkle graham crackers on top and add sliced strawberries or other fresh berries.
- Chill the cake for at least 3 hours or up to overnight.
- Enjoy!
Nutrition Facts : Calories 375 calories, Carbohydrate 56 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 40 grams
TRIPLE BERRY CHEESECAKE POKE CAKE
Poke a classic yellow cake and fill with homemade berry sauce before topping with a tangy, delicious no-bake cheesecake! This cake is best made the day before, which makes it great to bring to all those summer potlucks!
Provided by Julie Hubert
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h27m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
- Mix cake mix, 1 cup water, eggs, and vegetable oil in a stand mixer on low speed for 30 seconds. Increase speed to medium and mix for 2 minutes more. Pour batter into the prepared baking dish.
- Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on.
- Line a baking sheet with parchment paper.
- Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet.
- Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container.
- Mix strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit is soft and easily mashed, 7 to 8 minutes. Mash berries together with a fork and cool for 5 minutes.
- Poke 5 rows of 6 holes in the cake using the handle of a wooden spoon, creating 30 holes. Drizzle 1/3 cup sweetened condensed milk over the entire cake. Pour berry mixture over cake and spread using a spatula, ensuring berry mixture goes into the holes. Cover cake and refrigerate at least 1 hour.
- Place cream cheese in the bowl of a stand mixer fitted with a whisk attachment; mix on high until very smooth, at least 3 minutes. Add the remaining sweetened condensed milk, 1/4 cup lemon juice, and sea salt; mix for 1 minute. Spread cream cheese mixture over the cooled cake. Cover and chill cake, 3 hours to overnight.
- Slice into 12 large pieces and top each with graham cracker crumb mixture.
Nutrition Facts : Calories 603.4 calories, Carbohydrate 68.8 g, Cholesterol 114.7 mg, Fat 33.2 g, Fiber 3.1 g, Protein 10.1 g, SaturatedFat 15.6 g, Sodium 529.4 mg, Sugar 46.1 g
SUMMER FRUIT DRIZZLE CAKE
Sarah Cook's scrummy cake is really easy and versatile - use whatever fruit you like, and you'll make it again and again
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
- Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
- Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.
Nutrition Facts : Calories 457 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.62 milligram of sodium
STRAWBERRY POKE CAKE
While this is certainly one of our prettiest poke cakes, don't let its impressive looks intimidate you. This sensational strawberry poke cake only takes 15 minutes of prep and six ingredients to make. A tender-crumbed white cake is poked and filled with strawberry Jell-O™ so each slice boasts a vibrant interior. Top with fluffy frosting and fresh strawberries for a dessert that's truly ready to party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
- Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
- Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.
Nutrition Facts : Calories 291, Carbohydrate 59 g, Fat 3, Fiber 1/2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 363 mg
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- While the cake is baking, make the fruit filling. Add the strawberries, raspberries, blueberries, sugar, lemon zest, water, cornstarch and salt in a small saucepan. Cook over medium heat until sugar is dissolved, berries have softened, and juices have just started to thicken, about 5 minutes. Remove from heat.
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