Double Strawberry Pudding Poke Cake Recipes

STRAWBERRY PUDDING POKE CAKE

Steps:

• Prepare the cake mix according to package directions.
• Once the cake is out of the oven, whisk together 2 cups of milk with one of the pudding mix in a bowl.
• Poke the warm cake with a fork 30-40 times.
• Pour the pudding mix over the warm, poked cake.
• In a large bowl, whisk together remaining 2 cups of milk with pudding mix.
• Fold in Cool Whip. Spread over top of cake and decorate with sprinkles, if desired.
• Chill in the refrigerator for at least 2 hours.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice 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, 21 to 26 minutes.
• Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
• Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
• Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.

PUDDING POKE CAKE

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.

DOUBLE-STRAWBERRY PUDDING POKE CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mix and milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake. Spread any remaining pudding evenly over top of cake. Cool 15 min. Refrigerate 30 min.
• Frost cake with COOL WHIP. Top with strawberries just before serving.

STRAWBERRY POKE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. , Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours., Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.

DOUBLE FUDGE POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.
• In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
• When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.