Easter celebrations are sweeter with the delightful addition of poke cakes. These fluffy desserts come in various flavors, including Classic Easter, Lemon Cream Cheese, and Strawberry Shortcake. Unique options like Coconut Cream and Peep-tastic Poke Cake bring festive flair. Each recipe invites vibrant colors and rich textures, perfect for gatherings. With creative toppings and fillings, they are both versatile and eye-catching. Discover the full array of tantalizing poke cake recipes to elevate your holiday festivities.
Classic Easter Poke Cake
A Classic Easter Poke Cake is a delightful dessert that combines a light, fluffy cake with vibrant flavors and a creamy topping – perfect for celebrating the Easter holiday. This colorful treat is ideal for family gatherings, potlucks, or any festive occasion. The preparation time is approximately 30 minutes, with an additional chilling time of at least 2 hours to allow the flavors to meld together beautifully.
Ingredients:
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1 cup sweetened condensed milk
- 1 cup strawberry or raspberry jam
- 1 cup whipped topping (like Cool Whip)
- Fresh berries (strawberries, blueberries, or raspberries) for garnish
- Optional: food coloring (for a colorful effect)
Instructions:
- Preheat your oven according to the cake mix package instructions. Grease and flour a 9×13 inch cake pan.
- In a large mixing bowl, combine the vanilla cake mix, eggs, and water. Mix according to the package directions until fully combined.
- Pour the cake batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, usually around 25-30 minutes.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, use the handle of a wooden spoon or a straw to poke holes all over the top of the cake, about 1 inch apart.
- In a separate bowl, combine the sweetened condensed milk and the jam. Mix until smooth.
- Pour the jam mixture over the poked holes in the cake, ensuring it seeps down into the cake for maximum flavor.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to blend.
- Before serving, spread the whipped topping evenly over the cake, and garnish with fresh berries.
- Slice and enjoy your Classic Easter Poke Cake as a delightful centerpiece at your holiday celebration!
Variations and Tips:
- For added color, consider mixing in food coloring with your jam or whipped topping to match the festive colors of Easter.
- You can substitute the jam for other flavors like lemon curd or chocolate pudding for a different taste.
- To enhance the flavor, consider adding some vanilla or almond extract to the cake batter.
- If you’re looking for a more decadent cake, try adding layers of cream cheese frosting in between the whipped topping and the cake.
Lemon Cream Cheese Poke Cake
Lemon Cream Cheese Poke Cake is a invigorating dessert that perfectly captures the essence of spring and Easter celebrations. This delectable cake features a moist lemon-flavored base soaked with sweetened cream cheese filling, making it a delightful treat for family gatherings and festive occasions.
With a preparation time of about 20 minutes and an additional chilling time of 2-3 hours, this cake will impress your guests and satisfy your sweet tooth with its tangy and creamy flavors.
Ingredients:
- 1 box lemon cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping
- 1 cup lemon curd
- 1/4 cup milk
- Lemon zest for garnish (optional)
- Fresh berries for garnish (optional)
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and water. Beat on medium speed until well blended, about 2 minutes.
- Pour the batter into the prepared baking pan and bake according to package instructions, usually around 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once the cake is baked, let it cool in the pan for about 15 minutes. Use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, about 1 inch apart.
- In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, lemon curd, and milk, mixing until fully combined and creamy.
- Carefully pour the cream cheese mixture over the cake, ensuring it seeps into the holes.
- Spread the whipped topping evenly over the cream cheese layer, smoothing it out.
- Refrigerate the cake for at least 2 to 3 hours, or until well chilled.
- Before serving, garnish with lemon zest and fresh berries if desired. Cut into squares and enjoy!
- For an extra zing, add a splash of lemon juice to the cream cheese filling.
- If you prefer a denser texture, replace the lemon cake mix with a homemade lemon sponge cake recipe.
- Try incorporating layers of fresh fruit (like strawberries or blueberries) between the cake and topping for added color and flavor.
- This cake can be made a day ahead, allowing the flavors to meld and making it a convenient dessert for busy holiday planning.
- 1 box of yellow cake mix
- 3 large eggs
- 1 cup water
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberry puree (fresh or frozen)
- 1 cup sliced fresh strawberries
- 1 cup whipped topping (like Cool Whip)
- Fresh mint leaves for garnish (optional)
Tips and Variations:
Strawberry Shortcake Poke Cake
Strawberry Shortcake Poke Cake is a delightful twist on the classic dessert that combines the flavors of light, fluffy cake with rich strawberry cream. This easy-to-make poke cake is perfect for gatherings, celebrations, or simply as a sweet treat to brighten your day.
Prep time takes about 20 minutes, with additional cooling time, making it a fun and easy dessert that can be prepared ahead of time.
Ingredients:
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, mix the yellow cake mix with eggs and water according to package instructions. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the surface of the cake, about 1 inch apart.
- In a medium bowl, combine the strawberry puree with ½ cup of the sliced strawberries. Pour the strawberry mixture evenly over the cake, allowing it to seep into the holes.
- In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently fold in the whipped topping until well combined.
- Spread the whipped topping mixture over the entire surface of the cake and top with the remaining sliced strawberries.
- Cover and refrigerate the cake for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Variations and Tips:
- Consider using different berries such as blueberries or raspberries for a mixed berry poke cake.
- For added flavor, you can mix in a splash of almond extract into the whipped cream.
- To make it more festive, add a drizzle of strawberry sauce on top before serving.
- Serve with extra fresh strawberries and mint leaves for a pop of color and freshness.
- This cake can be made a day in advance, allowing you to save time on the day of your event.
Carrot Cake Poke Cake
Carrot Cake Poke Cake is a delightful twist on the classic carrot cake, making it an ideal dessert for Easter celebrations or any spring-time gathering.
Soft, moist, and infused with the warm flavors of cinnamon and nutmeg, this cake is perfect for anyone who loves the combination of sweet and spiced. With a preparation time of about 30 minutes and a total time of around 2 hours (including cooling), this cake is easy to prepare and is sure to impress your family and friends.
Ingredients:
- 1 box carrot cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup cream cheese, softened
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped walnuts (optional)
- Carrot cake decoration, such as sprinkles or candy carrots (for serving)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the carrot cake mix, eggs, water, and vegetable oil. Mix according to package instructions until well blended.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool in the pan for about 10 minutes.
- Using the handle of a wooden spoon or a skewer, poke holes all over the top of the cooled cake, making sure to reach deep enough to allow for filling.
- In a medium bowl, whisk together the sweetened condensed milk and cream cheese until smooth. Pour this mixture evenly over the top of the cake, filling the holes.
- For the frosting, in a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream frosting over the top of the cake. If desired, add shredded coconut and chopped walnuts for added texture.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
- When ready to serve, optionally decorate with carrot cake-themed sprinkles or candy carrots.
Variations & Tips:
- To enhance the flavor, add crushed pineapple or raisins to the cake batter before baking.
- For a more robust flavor, substitute some of the water with freshly squeezed orange juice.
- Use a store-bought cream cheese frosting instead of whipped cream if you prefer a more traditional taste.
- This cake can be made a day in advance, allowing the flavors to meld and making it a stress-free option for entertaining.
Coconut Cream Poke Cake
Coconut Cream Poke Cake is a delightful and moist dessert that combines the rich flavors of coconut with a light and airy texture, making it an ideal treat for Easter celebrations or any gathering. This dish is perfect for coconut lovers and is sure to impress your family and friends. The preparation time is approximately 30 minutes, with additional time needed for baking and chilling, bringing the total to around 2 hours.
Ingredients:
- 1 box of white cake mix
- 1 cup of coconut milk (canned)
- 1 cup of water
- 3 large eggs
- 1 cup of sweetened shredded coconut
- 1 can (14 oz) of sweetened condensed milk
- 1 cup of heavy whipping cream
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
- Extra shredded coconut for topping
- Optional: toasted coconut for garnish
Cooking Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the white cake mix, coconut milk, water, and eggs. Mix according to package instructions until well blended.
- Fold in 1 cup of shredded coconut and pour the batter into the prepared baking pan.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- Once cooled, use the end of a wooden spoon or a skewer to poke holes all over the top of the cake, spacing them about 1 inch apart.
- In a separate bowl, mix together the sweetened condensed milk and ½ cup of coconut milk until fully combined.
- Pour the mixture evenly over the poke holes in the cake, allowing it to soak in.
- Cover the cake and refrigerate for at least 1 hour, allowing the flavors to meld and the cake to absorb the coconut mixture.
- In another mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form and the mixture is light and fluffy.
- Spread the whipped topping over the chilled cake and sprinkle additional shredded coconut on top for garnish. Optionally, you can add toasted coconut for an extra layer of flavor.
- Cut into squares and serve chilled. Enjoy your Coconut Cream Poke Cake!
- For added flavor, consider folding crushed pineapple or chopped macadamia nuts into the whipped topping.
- If you prefer a chocolate version, substitute the white cake mix with a chocolate cake mix and use chocolate frosting instead of whipped cream.
- To make the cake more festive, add colorfully decorated Easter candies on top as a garnish.
- Make sure to use full-fat coconut milk for a richer taste and to achieve a creamier texture in your cake.
- Store leftovers in the refrigerator, covered, for up to 3 days.
- 1 box lemon cake mix
- 1 cup lemonade (prepared)
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup fresh blueberries
- 1 package (3.4 oz) instant lemon pudding mix
- 2 cups milk
- 1 cup whipped topping
- Additional blueberries for garnish
- Lemon zest for garnish
Variations and Tips:
Blueberry Lemonade Poke Cake
The Blueberry Lemonade Poke Cake is a vibrant and invigorating dessert perfect for springtime gatherings or Easter celebrations. This cake combines the tangy flavors of lemonade with the sweetness of blueberries, creating a delightful treat that is both light and satisfying. Ideal for families and friends, this cake serves about 12 people and can be prepared in just under an hour, although chilling time is essential for the best flavor infusion.
Ingredients:
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Make the Cake Batter: In a large mixing bowl, combine the lemon cake mix, lemonade, vegetable oil, and eggs. Mix until well combined and smooth.
- Bake the Cake: Pour the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
- Poke Holes in the Cake: Once cooled, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, about 1 inch apart.
- Prepare the Lemon Pudding: In a separate bowl, whisk together the instant lemon pudding mix and milk until thickened. Pour the pudding over the poked cake, allowing it to seep into the holes.
- Add Blueberries: Evenly distribute fresh blueberries over the pudding layer.
- Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld.
- Top and Serve: Before serving, spread whipped topping over the chilled cake and garnish with additional blueberries and lemon zest.
Variations and Tips:
- Substitute Fruits: You can substitute blueberries with strawberries or raspberries for a different flavor profile.
- Enhance the Lemon Flavor: Incorporate lemon juice or additional lemon zest into the pudding for a stronger lemon flavor.
- Add a Drizzle: For a finishing touch, drizzle a simple lemon glaze over the whipped topping for extra sweetness.
- Try a Different Cake Base: Use a vanilla or strawberry cake mix instead of lemon for a unique twist.
- Customize Toppings: Consider adding crushed graham crackers on top for added texture or a sprinkle of coconut for a tropical flavor.
Enjoy your delicious Blueberry Lemonade Poke Cake at your next gathering!
Pineapple Upside Down Poke Cake
Pineapple Upside Down Poke Cake
Pineapple Upside Down Poke Cake is a delightful twist on a classic dessert that combines the moistness of a poke cake with the tropical flavors of pineapple and brown sugar.
This cake is perfect for gatherings, holidays, or simply as a delicious treat for your family. It takes about 1 hour and 15 minutes to prepare and bake, plus additional chilling time to allow the flavors to meld.
Ingredients:
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 can (20 oz) crushed pineapple, drained (reserve juice)
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- Maraschino cherries (for topping)
- Whipped cream (for serving)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, combine the yellow cake mix, eggs, and water. Mix until smooth and well blended.
- In a small saucepan, heat the reserved pineapple juice, brown sugar, and melted butter over medium heat until the sugar dissolves.
- Pour the pineapple mixture into the bottom of the prepared baking dish.
- Arrange the crushed pineapple evenly on top of the sugar mixture, followed by the maraschino cherries.
- Pour the cake batter over the pineapple and cherries, spreading it evenly.
- Bake according to the cake mix instructions (usually about 30-35 minutes) or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for about 10 minutes.
- Using the end of a wooden spoon or a straw, poke holes all over the top of the cake.
- Drizzle any extra reserved pineapple juice over the cake, allowing it to soak in.
- Chill the cake in the refrigerator for at least 2 hours (or overnight) to let the flavors meld together.
- Serve with whipped cream on top, if desired.
Variations and Tips:
- For added texture, consider folding toasted coconut flakes into the cake batter or sprinkling them on top before serving.
- If you prefer a richer flavor, try using brown sugar in the cake batter instead of regular sugar.
- Swap in fresh pineapple or use pineapple slices instead of crushed pineapple for a different presentation.
- Keep the cake covered in the refrigerator to maintain its moisture and freshness.
- This cake can also be made a day in advance, and the flavors will get even better as it sits!
Chocolate Mint Poke Cake
Chocolate Mint Poke Cake is a delightful, moist dessert that combines the rich flavors of chocolate with the invigorating taste of mint. It is perfect for any occasion, be it a family gathering, a holiday celebration, or simply a sweet treat for yourself. With a total preparation time of about 1 hour and 15 minutes (including baking and cooling time), this cake is easy to whip up, making it an excellent choice for both novice and experienced bakers alike.
Ingredients:
- 1 box chocolate cake mix
- Ingredients required for cake mix (usually water, eggs, and oil)
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup chocolate syrup
- 1 teaspoon peppermint extract
- 1 tub (8 ounces) whipped topping (like Cool Whip)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 cup milk
- Crushed chocolate mint candies (like Andes mints or mint Oreos) for garnish
- Chocolate shavings (optional)
Cooking Steps:
- Preheat your oven according to the instructions on the chocolate cake mix package.
- Prepare the chocolate cake batter as directed on the box and pour it into a greased 9×13 inch baking dish. Bake according to package directions.
- Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes.
- While the cake is cooling, mix the sweetened condensed milk, chocolate syrup, and peppermint extract in a bowl.
- Use the end of a wooden spoon or a skewer to poke holes evenly across the top of the warm cake.
- Pour the condensed milk mixture over the cake, making sure it seeps down into the holes for maximum flavor infusion.
- In another bowl, whisk together the instant chocolate pudding mix and milk until it thickens. Spread the pudding evenly over the top of the cake.
- Spread the whipped topping over the pudding layer, smoothing it out nicely.
- Garnish the top with crushed chocolate mint candies and chocolate shavings if desired.
- Refrigerate the cake for at least 2 hours (or overnight) before serving. This allows the flavors to meld beautifully.
Variations and Tips:
- For an intensified mint flavor, consider adding more peppermint extract to the whipped topping or using mint chocolate ice cream instead of whipped topping.
- If you’re looking to add extra decadence, incorporate chocolate chips or mint chocolate chips into the cake batter before baking.
- You can substitute the chocolate cake mix with a homemade chocolate cake recipe if desired.
- Feel free to play with the toppings; crushed cookies, chocolate ganache, or even a drizzle of caramel could add a fun twist!
- This cake can be made ahead of time and kept in the refrigerator for a few days, making it a great choice for potlucks or family gatherings!
Funfetti Easter Poke Cake
Funfetti Easter Poke Cake is a vibrant and festive dessert that combines the classic poke cake concept with the cheerful colors and sprinkles of a funfetti cake, making it perfect for Easter celebrations or spring gatherings. This cake is ideal for families, children, and anyone who loves festive treats.
With a preparation time of about 30 minutes (plus additional cooling time), you’ll have a delicious and visually appealing dessert that will delight both kids and adults alike.
Ingredients:
- 1 box funfetti cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 cup whipped topping (like Cool Whip)
- 1/2 cup colorful sprinkles
- 1/2 cup Easter-themed candy (e.g., mini chocolate eggs, jellybeans)
- Optional: food coloring (for added color in whipped topping)
Instructions:
- Preheat your oven according to the cake mix package instructions. Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the funfetti cake mix, eggs, vegetable oil, and water. Beat on medium speed for about 2 minutes until well blended.
- Pour the batter into the prepared baking pan and spread it evenly. Bake according to the package instructions or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for about 15-20 minutes.
- Use the handle of a wooden spoon or a fork to poke holes all over the top of the warm cake, making sure to space them about 1 inch apart.
- While the cake is still warm, pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
- Let the cake cool completely, then refrigerate for at least 1 hour to allow the flavors to meld and the frosting to set.
- After chilling, spread the whipped topping evenly over the cake. If desired, mix in food coloring to the whipped topping to create fun colors.
- Top with colorful sprinkles and Easter-themed candies for decoration.
- Slice and serve chilled.
Variations and Tips:
- You can add additional flavor by mixing in a teaspoon of almond or vanilla extract to the cake batter.
- For a more festive look, use pastel-colored whipped topping by mixing in food coloring.
- If you desire a fruity flavor, consider adding pieces of fresh fruit (like strawberries or raspberries) into the whipped topping before spreading it on the cake.
- To make it gluten-free, use a gluten-free funfetti cake mix.
- Feel free to replace the Easter-themed candies with seasonal fruits or other decorative options according to your preference.
Raspberry Almond Poke Cake
Raspberry Almond Poke Cake is a delightful dessert that features a soft, moist almond-flavored cake infused with delicious raspberry filling. This festive cake is perfect for Easter celebrations and gatherings, bringing a touch of sweetness and springtime flavor to your table.
With a preparation time of about 30 minutes and a total baking time of 30-35 minutes, this cake is not only simple to make but also incredibly impressive when served.
Ingredients
- 1 box of yellow cake mix
- 1 cup of almond milk
- 3 large eggs
- 1/2 cup of vegetable oil
- 1 cup of raspberry preserves
- 1/2 cup of sliced almonds
- 1 cup of whipped cream or Cool Whip
- 1 teaspoon of almond extract
- Powdered sugar (for dusting, optional)
- Fresh raspberries (for garnish, optional)
Cooking Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, almond milk, eggs, and vegetable oil. Beat the mixture on medium speed until smooth and well combined, about 2 minutes.
- Bake the Cake: Pour the cake batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes.
- Poke the Cake: Once the cake has cooled slightly, use the end of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart.
- Add the Raspberry Filling: Heat the raspberry preserves in a small saucepan over low heat until warm and pourable. Pour the warmed preserves over the top of the cake, allowing them to seep into the holes.
- Prepare the Topping: In a mixing bowl, fold the almond extract into the whipped cream or Cool Whip until incorporated. Spread the whipped topping evenly over the raspberry-filled cake.
- Garnish: Sprinkle the sliced almonds over the top and, if desired, garnish with fresh raspberries and a dusting of powdered sugar.
- Chill and Serve: Refrigerate the cake for at least 1-2 hours to allow the flavors to meld. Serve chilled and enjoy!
Variations and Tips
- Cake Mix Substitute: Feel free to use a homemade almond cake recipe if you prefer from-scratch cakes.
- Berry Varieties: Swap out raspberry preserves for other berry flavors like strawberry or blueberry for a different twist.
- Nut Allergies: Omit the almonds for a nut-free version; you can also use coconut flakes as a topping for added texture.
- Serving Suggestion: Serve with a scoop of vanilla ice cream or a dollop of extra whipped cream for an indulgent treat.
This Raspberry Almond Poke Cake is sure to be a hit, combining the sweetness of raspberries with the nutty flavor of almonds—a perfect dessert for any spring celebration!
Marshmallow Bunny Poke Cake
Marshmallow Bunny Poke Cake
A delightful twist on the classic poke cake, the Marshmallow Bunny Poke Cake is a fun and festive dessert perfect for Easter celebrations or any springtime gathering. This cake features a soft, moist vanilla base infused with vibrant colors and flavors, topped with fluffy marshmallow cream and playful bunny decorations.
With a preparation time of approximately 30 minutes (plus cooling time), this cake is ideal for anyone looking to impress guests and bring joy to children’s faces with its whimsical charm.
Ingredients:
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 cup marshmallow fluff
- 1 cup whipped topping
- 1/2 cup pink frosting (store-bought or homemade)
- 1/4 cup green coconut shavings (for grass)
- Candy eyes (for decoration)
- Bunny-shaped candy or marshmallows (optional)
Cooking Steps:
- Preheat your oven according to the package instructions for the cake mix. Prepare a 9×13 inch baking dish by greasing it lightly.
- In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Blend until smooth, following the instructions on the package.
- Pour the batter into the prepared baking dish and bake as directed until a toothpick inserted in the center comes out clean, about 25-30 minutes. Allow the cake to cool completely in the pan.
- Once the cake is cool, use the handle of a wooden spoon or a fork to poke holes all over the surface, about 1-inch apart.
- In a bowl, mix the sweetened condensed milk with marshmallow fluff until well combined. Pour this mixture evenly over the cake, allowing it to seep into the holes.
- Spread the whipped topping over the entire cake, smoothing it down as evenly as possible.
- Using the pink frosting, pipe ears and a nose on the bunny face with the candy eyes, and create a cute bunny design on the top of the cake.
- Sprinkle the green coconut around the bunny design to mimic grass if desired. Add any additional bunny-shaped candies or marshmallows for decoration.
- Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the icing to set.
Variations and Tips:
- You can use different flavors of cake mix, such as chocolate or lemon, to add variety to the cake.
- For a more colorful cake, add food coloring to the whipped topping before spreading it on the cake.
- If you want a richer flavor, substitute milk or almond milk for the water in the cake mix.
- Use coconut extract alongside the vanilla in the cake mix for a twist in flavor.
- Explore alternative decorations, such as using chocolate shavings or edible glitter, to enhance the festive feel.
Peep-tastic Poke Cake
The Peep-tastic Poke Cake is a delightful dessert that captures the essence of Easter with its vibrant colors and fun decorations, making it the perfect treat for family gatherings or festive parties. This cake is light, fluffy, and filled with sweet surprises, making it especially appealing to children and those who enjoy whimsical desserts.
With a preparation time of about 20 minutes, plus some cooling time, it’s a quick and easy way to add a festive touch to your holiday celebrations.
Ingredients:
- 1 box of vanilla cake mix
- 3 large eggs
- 1 cup of water
- 1 cup of sweetened condensed milk
- 1 cup of heavy whipping cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Food coloring (pastel colors preferred)
- Assorted Peeps (chicks, bunnies)
- Sprinkles (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, combine the cake mix, eggs, and water. Beat with an electric mixer for 2 minutes, until the batter is well blended and smooth.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Once the cake is completely cool, use the end of a wooden spoon or a skewer to poke holes throughout the cake, about 1 inch apart.
- In a separate bowl, mix the sweetened condensed milk with a few drops of food coloring to create a pastel hue. Pour the colored mixture evenly over the poked holes, making sure it seeps into the cake.
- To make the whipped topping, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Spread it evenly over the entire cake.
- Decorate the top of the cake with an array of Peeps, arranging them creatively, and add sprinkles for extra flair.
Variations & Tips:
- Feel free to experiment with different cake flavors, such as lemon, chocolate, or strawberry, for a unique twist.
- For a more colorful cake, you can divide the batter into separate bowls and tint each portion with different colors of food coloring before baking.
- Try incorporating jelly beans or Easter candy into the whipped cream for additional texture and sweetness.
- Ascertain the cake is kept refrigerated, especially if it will be out for long periods, due to the whipped cream topping.
- Get creative with decorations! Use edible glitter or themed decorations that match your Easter décor to personalize your cake even more.
Tangerine Punch Poke Cake
Tangerine Punch Poke Cake is a delightful dessert that perfectly embodies the vibrant flavors of spring. This moist and invigorating cake is ideal for any Easter gathering, family get-together, or simply as a special treat for your loved ones.
With a preparation time of about 30 minutes and a chilling time of at least 2 hours, this cake is both easy to make and a sure hit for those who enjoy fruity desserts.
Ingredients
- 1 box of yellow cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 can (15 oz) of tangerine segments in juice, drained (reserve juice)
- 1 (3 oz) package of orange gelatin
- 1 cup of boiling water
- 1 cup of tangerine juice (reserved from the tangerine segments)
- 1 tub (8 oz) of whipped topping
- Optional: fresh tangerine slices and mint leaves for garnish
Cooking Steps
- Prepare the Cake: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Pour the batter into a greased 9×13 inch baking dish.
- Bake the Cake: Bake according to the package directions, usually around 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
- Poke the Cake: Once the cake has cooled, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, spaced about an inch apart.
- Prepare the Topping: In a separate bowl, dissolve the orange gelatin in boiling water, stirring until fully mixed. Add the reserved tangerine juice and stir well. Pour this mixture over the poked cake, ensuring it seeps into all the holes.
- Chill the Cake: Cover the cake with plastic wrap and place it in the refrigerator for at least 2 hours, allowing the flavors to meld and the cake to taste invigorating.
- Finish it Off: Before serving, spread the whipped topping evenly over the cake. For an added touch, garnish with fresh tangerine slices and mint leaves if desired.
Variations & Tips
- Make it Citrus-Fruit Punch Poke Cake: Substitute tangerine juice with a mix of citrus juices like orange, lemon, and grapefruit for a more diverse flavor profile.
- Experiment with Flavors: Try using lemon or lime gelatin instead of orange for a zesty twist.
- Extra Moisture: For an even more succulent cake, brush the cake with some additional reserved fruit juice after baking.
- Presentation: For an impressive presentation, consider serving slices of the cake on plates with a drizzle of tangerine juice or a sprinkle of zest.
Enjoy your Tangerine Punch Poke Cake, a perfect blend of sweetness and citrus that will brighten up any occasion!
Peanut Butter Cup Poke Cake
The Peanut Butter Cup Poke Cake is a delightful dessert that combines the rich flavors of chocolate cake with creamy peanut butter and chocolate sauces, making it the perfect indulgence for anyone with a sweet tooth!
Great for birthday parties, Easter celebrations, or any special occasion, this cake is sure to impress children and adults alike. With a preparation time of about 30 minutes and a chilling time of at least 2 hours, you can have a show-stopping dessert that is as fun to make as it is to eat.
Ingredients:
- 1 box chocolate cake mix
- Ingredients required for cake mix (usually eggs, oil, and water)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup milk
- 1 cup chocolate fudge sauce
- Whipped cream for topping
- Miniature peanut butter cups, chopped, for garnish
- Optional: chocolate shavings for garnish
Instructions:
- Preheat the oven according to the cake mix instructions and prepare a 9×13 inch baking pan.
- Prepare the chocolate cake batter as directed on the package and pour it into the prepared baking pan.
- Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean (usually around 30-35 minutes).
- Allow the cake to cool in the pan for about 10 minutes, then use a fork to poke holes all over the surface of the warm cake.
- In a mixing bowl, combine the creamy peanut butter and powdered sugar. Mix well until smooth.
- Gradually add in the milk, mixing until you achieve a pourable consistency.
- Pour the peanut butter mixture evenly over the top of the poked cake, allowing it to seep into the holes.
- Drizzle the chocolate fudge sauce over the top of the cake, allowing it to fill in the holes as well.
- Refrigerate the cake for at least 2 hours to let the flavors meld and to set.
- Before serving, top with whipped cream, chopped miniature peanut butter cups, and chocolate shavings if desired.
Variations & Tips:
- For a more intense chocolate flavor, use dark chocolate cake mix instead of regular chocolate.
- To enhance the peanut butter flavor, try using crunchy peanut butter instead of creamy.
- You can substitute the chocolate fudge sauce with caramel sauce for a different twist.
- This cake can be stored in the refrigerator in an airtight container for up to 3 days, making it a great make-ahead dessert for gatherings.
Vanilla Bean Poke Cake
Vanilla Bean Poke Cake is a delightful dessert that combines a moist vanilla cake with a creamy, flavorful filling that seeps into the poke holes. This cake is perfect for Easter gatherings, spring celebrations, or simply for satisfying your sweet tooth.
With a preparation time of about 40 minutes and an additional cooling time, this cake will serve as a stunning centerpiece and surely impress your guests with its rich vanilla flavor and beautiful presentation.
Ingredients:
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tablespoon vanilla bean paste (or 1 teaspoon vanilla extract)
- Fresh berries or whipped cream (for topping)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the Cake: In a large mixing bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Mix until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes.
- Poke the Cake: Once the cake has cooled a bit, use the end of a wooden spoon or a similar utensil to poke holes all over the top of the cake, about 1 inch apart.
- Prepare the Filling: In a separate bowl, mix the sweetened condensed milk with the vanilla bean paste until well combined. Pour the mixture evenly over the poked cake, making sure it seeps into the holes.
- Chill the Cake: Cover the cake and refrigerate for at least 2 hours, or overnight for best results, allowing the filling to soak into the cake.
- Whip the Topping: Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the chilled cake.
- Add Toppings: Top with fresh berries or additional whipped cream, if desired.
Variations and Tips:
- Flavor Variations: For a different twist, consider adding a layer of lemon or strawberry pudding instead of the sweetened condensed milk.
- Layered Option: To create a layered poke cake, bake two layers of vanilla cake, poke holes in each layer, and alternate with fillings such as fruit preserves or flavored syrups.
- Serving Suggestion: Serve each slice with extra whipped cream and a sprinkle of mini chocolate chips or crushed graham crackers for added texture.
- Storage: If you have any leftovers, store the cake covered in the fridge for up to 3 days.
