Tag: Poke

CHRISTMAS JELLO POKE CAKE – Butter with a Side of Bread by Gordon Ramsay

Christmas Jello Poke Cake uses a cake mix and red and green Jello to make a simple and delicious holiday dessert! This Christmas cake recipe is easy to make and absolutely beautiful to serve!

Making this jello poke cake is so easy to do, but looks so fancy that no one will ever guess how simple it is to make. Red and green jello make this cake perfect for Christmas, but you can use any colors you want and make this cake for any occasion!

WHAT IS A JELLO POKE CAKE?

A poke cake is a cake that is poked with the back end of a wooden spoon or tines of a fork before having jello or pudding poured and spread over the top. Topped off with whipped topping and other ingredients a poke cake is easy to assemble, moist, flavorful, and fun to both make and eat. This particular cake uses red and green jello which adds a lot of flavor and makes the cake very festive for Christmas!

Ingredients in Christmas Jello Poke Cake

White cake mix – Add the eggs, oil and water as directed on the box. Divide the batter between 2 round pans and bake according to box directions.

Boiling water – Used to dissolve and mix the Jello.

Red Jello – You will need one small box (4 ounces) of red Jello. You can use any red flavor you want – raspberry, cherry or strawberry.

Green jello – One small (4 ounce) box of lime jello. That’s the only green flavor I can usually find, although sometimes there are unique flavors like green apple that are available as well.

Cool Whip – Non-dairy whipped topping that is light and delicious and makes for the easiest topping ever! If you don’t like Cool Whip or can’t find it, you can make a sweetened whipped cream to use instead. I use a large 16 ounce container of Cool Whip, but if you don’t want the topping to be as thick, you don’t have to use it all!

How to make Christmas Jello Poke Cake

Make sure to use a non-stick baking spray and coat the cake pans well when you make your cakes. Make the cake mix as directed and bake in 2 round pans (8″ or 9″).

Once cakes are cooled, remove them from the pans they were baked in and completely wash and dry the pans before putting the cakes back into the pans. Pierce each cake with a large fork at 1/2 inch intervals.

Place the red and green jello mixes in separate bowls and add 1 cup boiling water to each flavor. Stir each for about 2 minutes or until jello is completely dissolved. Slowly pull the red gelatin over 1 cake layer and pour the green jello over the other cake. Refrigerate the cakes in the pans for at least 3 hours.

Fill a large bowl or your kitchen sink with a few inches of really warm water. Place the bottom of the cake pan in the warm water for about 10-20 seconds to loosen the cake from the pan and invert the cake onto a plate. Spread about 1 cup of the Cool Whip on top of one of the layers and then place the other one on top. Spread the remaining Cool Whip all over the top and sides of the layered cake.

Refrigerate for at least an hour before serving. (Can add some sprinkles or any type of decoration to the top).

Christmas Jello Poke Cake

Christmas Jello Poke Cake uses a cake mix and red and green Jello to make a simple and delicious holiday dessert! This Christmas cake recipe is easy to make and absolutely beautiful to serve!

Print
Pin
Rate

Course: Dessert

Cuisine: American

Keyword: Christmas Jello Poke Cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 24

Ingredients

1 white cake mix baked according to box directions, divided into 2 round pans
2 cups boiling water
1 pkg 4 serving size red Jello
1 pkg 4 serving size green jello (lime)
1 tub 16 ounces Cool Whip, thawed

Instructions

Make sure to use a non-stick baking spray and coat the cake pans well when you make your cakes. Make the cake mix as directed and bake in 2 round pans (8″ or 9″).
Once cakes are cooled, remove them from the pans they were baked in and completely wash and dry the pans before putting the cakes back into the pans. Pierce each cake with a large fork at 1/2 inch intervals.
Place the red and green jello mixes in separate bowls and add 1 cup boiling water to each flavor. Stir each for about 2 minutes or until jello is completely dissolved. Slowly pull the red gelatin over 1 cake layer and pour the green jello over the other cake. Refrigerate the cakes in the pans for at least 3 hours.
Fill a large bowl or your kitchen sink with a few inches of really warm water. Place the bottom of the cake pan in the warm water for about 10-20 seconds to loosen the cake from the pan and invert the cake onto a plate. Spread about 1 cup of the Cool Whip on top of one of the layers and then place the other one on top. Spread the remaining Cool Whip all over the top and sides of the layered cake.
Refrigerate for at least an hour before serving. (Can add some sprinkles or any type of decoration to the top).

How to make homemade whipped cream

Beat 2 cups of heavy cream with an electric mixer until stiff peaks form. This goes a lot faster if you use a metal bowl that has been placed in the freezer for at least 30-60 minutes before beating the cream. Add 1/2 cup powdered sugar and 1 tsp vanilla extract and mix for another minute before using.

HOW LONG IS A POKE CAKE GOOD FOR?

A poke cake lasts about 2 days covered in the fridge. For that reason, I recommend not making this cake more than a day in advance so that it’s still looking and tasting great when you want to serve it.

CAN I FREEZE A POKE CAKE?

Yes, poke cakes are great for freezing for later if you want to prep them in advance. I recommend waiting until after the pudding/jello has set before placing them in the freezer (well wrapped and covered of course). This will help to reduce time later because you just need to thaw and top with some whipped topping. (Don’t cover with topping before freezing the cakes.)

MORE CAKE RECIPES:

Christmas Jello Poke Cake uses a cake mix and red and green Jello to make a simple and delicious holiday dessert! This Christmas cake recipe is easy to make and absolutely beautiful to serve!

PEPPERMINT OREO POKE CAKE – Butter with a Side of Bread by Gordon Ramsay

Peppermint Oreo Poke Cake uses a cake mix, cookies & cream pudding, whipped cream, Oreos & peppermint candies for a deliciously festive holiday cake! Easy Christmas cake recipe with peppermint cookie flavors.

Making this cookies and cream cake is easy, fun, and very low maintenance. It’s the perfect dessert to bring to the table this holiday season or to enjoy in your own home. With a cold-serve cake like this, add a side of hot chocolate and you have yourself a perfectly sweet evening! (See what I did there?)

What is a peppermint oreo poke cake?

A poke cake is a cake often baked in a larger pan (like a 9×13) and then literally poked with the back end of a wooden spoon before having jello or pudding poured and spread over the top. Topped off with whipped topping and other ingredients a poke cake is easy to assemble, moist, flavorful, and fun to both make and eat. This particular cake uses crushed peppermint candies and cookies and cream pudding to get a unique and wonderful flavor fit for the holidays ahead!

Peppermint Oreo Poke Cake Ingredients

-Chocolate cake mix: Find your favorite boxed chocolate cake from the store, just make sure it’s 15.25 ounces as some boxes will be closer to 18 ounces in size and that might throw off the ingredient proportions.

-Water: You’ll need 1 1/4 cups of water to help bring the boxed cake mix to life.

-Vegetable oil: Giving us the needed fats to make our cake taste richer is 1/2 cups of vegetable oil.

-Eggs: We need 3 large eggs to work as the binder for this recipe and to hold the cake together.

-Instant pudding: We need a 4.2 ounce sized box of instant cookies and cream pudding mix. This will help us to get the cookies and cream flavor we want in every bite.

-Milk: We will need 2 cups of milk (preferably dairy milk) to help to get the pudding to set enough to use properly.

-Whipped topping: With 8 ounces of whipped topping spread over this poke cake we can cover the holes and add a creamy layer of yum!

-Oreo cookies: We want 6 Oreo cookies that have been crushed to sprinkle over the top.

-Peppermint Candies: We need 6-8 crushed peppermint candies to sprinkle on top of this poke cake for appearance and taste enhancement.

How to Make Peppermint Oreo Poke Cake

Preheat your oven to 350 degrees F and grease a 9×13 baking dish, set it aside.

In a large mixing bowl, combine the cake mix, water, oil, and eggs until well mixed.

Pour the batter into the prepared baking dish and bake for 22-25 minutes until a toothpick can be inserted and come out clean.

Remove from the oven and then let the cake cool.

Use the end of a wooden spoon to safely poke holes all over the cake.

In another mixing bowl, combine the pudding mix and the milk until thoroughly combined.

Let the pudding sit for 2-3 minutes.

Pour the pudding over the top of the cake, spreading it across the top and trying to get it into the holes.

Next, spread the whipped topping evenly over the top of the cake.

Sprinkle with crushed Oreos and peppermint candies.

Place the cake in the fridge and let chill for 4 hours before serving. Enjoy!

Peppermint Oreo Poke Cake uses a cake mix, cookies & cream pudding, whipped cream, Oreos & peppermint candies for a deliciously festive holiday cake! Easy Christmas cake recipe with peppermint cookie flavors.

Peppermint Cookies and Cream Poke Cake

Print
Pin
Rate

Course: Cake, Dessert

Cuisine: American

Keyword: Peppermint Oreo Christmas Cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Chill Time: 4 hours

Total Time: 4 hours 40 minutes

Servings: 20

Calories: 144kcal

Ingredients

15.25 oz chocolate cake mix
1-1/4 cups water
1/2 cup vegetable oil
3 large eggs
4.2 oz instant cookies and cream pudding
2 cups milk
8 oz whipped topping
6 oreo cookies crushed
6-8 peppermint candies crushed

Instructions

Preheat oven to 350F.
In a large mixing bowl mix together your cake mix, water, oil and eggs until combined.
Pour cake batter into a greased 9×13 baking dish.
Bake for 22-25 minutes or until a toothpick inserted comes out clean. Remove from oven and cool.
Using the end of a wooden spoon poke holes all over the cake.
Next in a medium mixing bowl mix together your pudding mix and milk until thoroughly combined. Let sit for 2-3 minutes to slightly set.
Pour the pudding all over the cake spreading across the top.
Next top evenly with the whipped topping. Sprinkle on the crushed peppermints and Oreos.
Refrigerate 4 hours before serving. Enjoy!

Nutrition

What can I use to poke holes in a poke cake?

You can use the back end of a wooden spoon or even a wooden skewer to create the deep holes in a poke cake. You want something smaller than the width of your finger that is capable of poking the cake at least 3/4th of the way through.

How long is a poke cake good for?

Can I freeze a poke cake?

More cake recipes:

CARAMEL APPLE POKE CAKE – Butter with a Side of Bread by Gordon Ramsay

Caramel Apple Poke Cake made with spiced cake mix, applesauce and topped with caramel, sweet cream & toffee! Perfect poke cake recipe for Fall!

Get into the mood for Fall and all things apple with this delicious caramel apple poke cake. With just a few simple ingredients, you can have a spiced caramel cake that tastes incredible, and requires very little work!

Preparing this caramel apple cake recipe using cake mix is one way we can cut down on time and effort while still giving us a fluffy and delicious cake. Grace your Thanksgiving table with this caramel apple toffee cake and watch it compete next to the pumpkin pies and other festive Fall desserts.

What is Caramel Apple Poke Cake?

Poke cakes are cakes that are baked and then (literally) poked, usually by the end of a wooden spoon. After that, they are covered with a wet liquid (in this case caramel syrup) and then topped with whipped cream and placed in the fridge to chill. This recipe uses a box cake mixed with spices and applesauce to create a lightly spiced apple cake. It’s then topped with caramel syrup, whipped topping, and toffee bits to create a delicious flavor-packed cake.

Caramel Apple Poke Cake Ingredients

-Vanilla Cake Mix: 1 box of vanilla cake mix is the base of our poke cake. It already contains the salt and leavening agents we need, making our job much easier!

-Spices: With a teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a 1/4 teaspoon of nutmeg, we can have a delicious spiced cake that tastes like Fall.

-Milk: Adding 1/4 cup of milk to the cake mix will help to keep it moist and flavorful. Water or dairy free milk could also be used but may affect the flavor slightly.

-Eggs: These are the binder in the cake recipe, so we need 3 large eggs to hold this cake together well.

-Applesauce: Adding 1 cup of applesauce, (plain or unsweetened) will help to get a little apple taste in the cake and adds to a light and fluffy texture.

-Caramel Sundae Syrup: This is usually found in the bottle of squeezable syrups near the chocolate and strawberry sauces in an ice cream section at the grocery store. We need about 10 ounces to help cover the entire cake.

-Frozen Whipped Topping: Using your favorite brand of whipped topping, let it thaw and then spread the 8 ounce container over the cake when directed.

-English Toffee Bits: Sprinkling 4 ounces of English toffee bits over the top of the cake at the end will give a little more flavor, chew, and it helps to add a pretty appearance to the cake.

-OPTIONAL: You can add 1 cup diced fresh apple to your cake as well! Just sprinkle the apple pieces on after you pour the caramel syrup on top. You’ll then cover the apples with the sweet cream and toffee bits, so browning won’t be a problem!

How to Make Caramel Apple Poke Cake

Preheat your oven to 350F degrees.

Mix the vanilla cake mix, cinnamon, nutmeg, ginger, milk, eggs, and applesauce together in a large bowl.

Pour the cake mixture into a prepared 8×8 baking dish.

Bake the cake in the oven for 30-35 minutes until a toothpick can be inserted and come out clean.

Let your cake cool completely before proceeding. I like to stick my cake in the fridge to help it cool down even faster.

Poke about 30-36 holes into the cake with a wooden spoon. Be careful not to poke all the way down to the bottom of the cake, you only want the holes to go about halfway down.

Pour your caramel syrup over the top of the cake, trying to get as much as you can into the holes you just made. Top caramel with 1 cup fresh chopped apple, if you’d like.

Spread the thawed whipped topping evenly over the cake and the caramel.

Sprinkle the top of the cake with the English toffee bits.

Place the cake back into the fridge for at least 2 hours before serving.

Caramel Apple Poke Cake

Caramel Apple Poke Cake made with spiced cake mix, applesauce and topped with caramel, sweet cream & toffee! Perfect poke cake recipe for Fall!

Print
Pin
Rate

Course: Cake, Dessert

Cuisine: American

Keyword: Caramel Apple Poke Cake recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 16 servings

Calories: 251kcal

Ingredients

1 box vanilla cake mix or spice cake, 15 oz
1 tsp cinnamon*
1/2 tsp nutmeg*
1/4 tsp ginger*
1/4 cup milk
3 eggs
1 cup applesauce
10 oz caramel sundae syrup
8 oz frozen whipped topping
4 oz English toffee bits
1 cup diced Granny Smith apple optional

Instructions

Heat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the vanilla cake mix, cinnamon, nutmeg, ginger, milk, eggs, and applesauce.
Pour mixture into an 8×8 inch pan. Bake 30-35 minutes, or until a toothpick comes out clean.
Allow cake to cool completely (I place mine in the fridge to speed up the process).
Using the end of a wooden spoon, poke about 30-36 holes into the cooled cake – do not poke all the way down to the bottom, only about halfway.
Pour the caramel syrup over the top of the cake, making sure to fill each of the holes. Sprinkle with diced fresh apple, if you’d like.
Spread the whipped topping over the caramel. Sprinkle the English toffee bits over the whipped topping.
Refrigerate the caramel apple poke cake for at least 2 hours before serving. Enjoy!

Notes

*In place of the 3 spices, you can use 1 1/2 tsp pumpkin pie spice blend.
You can top the cake with 1 cup chopped Granny Smith apple as well, if you’d like!

Nutrition

How do I store the Caramel Apple Poke Cake?

Keep your caramel apple poke cake well covered and stored in the fridge for the best results. Storing the cake for too long at room temperature will cause the whipped topping to melt and liquefy causing the cake to become soggy.

Can I eat this cake warm or cold?

Due to the necessary refrigeration of the cake, it’s best to eat this cake chilled.

Can I freeze caramel apple poke cake?

Yes, this cake is freezer-friendly, simply cover it well so that it is airtight and then freeze for up to 3 months. To thaw and eat, place it in the fridge overnight so that you can slice into it easily before digging in and enjoying a delicious slice of cake!

CAN YOU REPLACE THE COOL WHIP?

Cool Whip is the best “whipped topping” to use in this recipe. However, if you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!

See Homemade Whipped Cream recipes here.

To make stabilized whipped cream, you will need the following ingredients:

4 ounces of cream cheese (softened to room temperature)
1/3 cup powdered sugar
1 tsp vanilla
1 cup heavy whipping cream

Beat the whipping cream just until soft peaks form.
Add in the cream cheese, powdered sugar and vanilla. Whip on high until mixture is smooth.
Store in the refrigerator until ready to use, up to 3 days.

A little tip for making whipped cream faster: use a metal bowl and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

You’re going to love this simple and easy caramel apple poke cake recipe! It’s definitely an Autumn dessert recipe to keep handy as it tastes great during the months of fall. Served with whipped topping, caramel syrup, and a tasty spiced apple cake, what’s not to love?

Caramel Apple Poke Cake made with spiced cake mix, applesauce and topped with caramel, sweet cream & toffee! Perfect poke cake recipe for Fall!

WHAT IS A JELLO POKE CAKE?

Ingredients in Christmas Jello Poke Cake

How to make Christmas Jello Poke Cake

Christmas Jello Poke Cake

Ingredients

Instructions

How to make homemade whipped cream

HOW LONG IS A POKE CAKE GOOD FOR?

CAN I FREEZE A POKE CAKE?

MORE CAKE RECIPES:

Related

We send FREE RECIPE cards every month! Want ’em?

You have Successfully Subscribed!

What is a peppermint oreo poke cake?

Peppermint Cookies and Cream Poke Cake

Ingredients

Instructions

Nutrition

What can I use to poke holes in a poke cake?

How long is a poke cake good for?

Can I freeze a poke cake?

Related

We send FREE RECIPE cards every month! Want ’em?

You have Successfully Subscribed!

What is Caramel Apple Poke Cake?

Caramel Apple Poke Cake

Ingredients

Instructions

Notes

Nutrition

How do I store the Caramel Apple Poke Cake?

Can I eat this cake warm or cold?

Can I freeze caramel apple poke cake?

Related

We send FREE RECIPE cards every month! Want ’em?

You have Successfully Subscribed!