Berry Summer Poke Cake Recipes

25 BEST POKE CAKES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a poke cake recipe in 30 minutes or less!

SUMMER BERRY POKE CAKE

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.

SPRING BERRY POKE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and vanilla with electric mixer on high speed 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture, about 1/2 cup at a time, and milk, about 1/3 cup at a time, beating until blended and scraping bowl occasionally. Pour batter into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• Meanwhile, in small bowl, stir gelatin in boiling water 2 minutes to completely dissolve gelatin. Poke warm cake every inch with tines of meat fork or table knife. Pour strawberry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely in pan on cooling rack, about 1 hour.
• In small bowl, mix frosting and lemon peel. Frost cake. Garnish with berries and mint.

TRIPLE BERRY CHEESECAKE POKE CAKE

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.

BERRY CHEESECAKE POKE 'BOX' CAKE RECIPE BY TASTY

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!

EASY TRIPLE BERRY CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

SUMMER BERRY CREAM CAKE

Steps:

• To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
• Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
• When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
• In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
• Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.

STRAWBERRY POKE CAKE

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.