Raspberry Mint Poke Cake Recipes

RASPBERRY MINT POKE CAKE

Steps:

• 1. Bake the cake as directed using 2-8" or 2-9" cake pans. Let the cake cool completely in the pans.
• 2. While the cake is cooling prepare the Jello with 1/2 cup hot water, making sure the Jello is completely melted before adding the cold water. Stir completely until clear and set aside to cool.
• 3. When the cake layers are cool, using a fork, poke holes all over the cake and make some of them deep. Pour the jello evenly all over the two cake layers and place the pans into the refrigerator to chill for at least 2 hours.
• 4. Weigh out the confectioners sugar and sift into a large bowl; set aside. Measure out 8oz of shortening and set into a large mixing bowl fitted with a paddle. Add in the meringue powder and beat on low speed until combined. Add in the vanilla then drizzle in the heavy cream, once combined turn the mixer up to medium and let it beat for about 2 minutes. Slowly add in the confectioners sugar; a cup at a time to prevent splashing; scrape down the sides of the bowl as well. When all of the sugar is incorporated turn the mixer on high for about one minute to smooth out the lumps. Add in the mint extract at this point.
• 5. Carefully remove the cake layers from the pans and assemble the cake. Garnish with fresh raspberries and mint. Place the cake back into the refrigerator until ready to serve or serve right away. Enjoy!

RASPBERRY POKE CAKE

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*.

RASPBERRY POKE CAKE

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.

THIN MINT POKE CAKE RECIPE

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.