CHERRY LIMEADE POKE CAKE
Looking for a layer cake using Betty Crocker™ Super Moist™ white cake mix? Then check out this delicious dessert recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool 20 minutes.
- Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
- In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered.
Nutrition Facts : Cholesterol 0 mg, Fat 2 1/2, ServingSize 1 Serving, TransFat 2 g
ST. PATRICK'S DAY LIME POKE CAKE
We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just lightly chilled, so let it warm up a bit while you whip the cream for the topping.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 15 slices
Number Of Ingredients 14
Steps:
- Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
- Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed.
- Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
- Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
- Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.
KEY LIME POKE CAKE
I searched high and low for a key lime poke cake recipe but couldn't find anything I liked. So... I created my own. It's a tart, moist, light, and amazingly delicious key lime cake.
Provided by Jennifer Gibe
Categories Desserts Cakes Poke Cake Recipes
Time 5h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cake mix, water, eggs, and oil 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, 24 to 29 minutes.
- Dissolve gelatin mix in boiling water. Add key lime juice and mix well.
- Use a fork to poke holes all over the cake. Spoon gelatin-key lime mixture all over cake. Refrigerate until completely cool and ready to use.
- Meanwhile, whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heat-proof bowl.
- Place bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until mixture comes to boil, about 5 minutes.
- Slowly whisk hot sugar mixture, little by little, into the beaten eggs. Place bowl over the pot of simmering water and whisk until curd coats the back of a spoon, up to 10 minutes. Remove from heat; mix in butter until melted.
- Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly in plastic wrap and refrigerate until completely cool, about 2 hours.
- Transfer 3/4 of the curd into another bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more. Top with the plain curd.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 57.3 g, Cholesterol 113.2 mg, Fat 21.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 328.9 mg, Sugar 43.1 g
KEY LIME POKE CAKE
Bring the great flavor of key lime pie to a wonderful white cake. It's refreshing and fantastic!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
- Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 1 1/2 g
LEMON LIME POKE CAKE
Make and share this Lemon Lime Poke Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 4h
Yield 1 cake
Number Of Ingredients 5
Steps:
- Place cake layers,top sides up in 2 clean 9-inch round cake pans.
- Pierce layers all over with a fork.
- Stir 1 cup boiling water into each flavor of jello (in separate bowls) for 2 minutes until dissolved.
- Carefully pour lemon jello over 1 cake layer and lime jello over the other layer Refrigerate for 3 hours.
- Dip bottom of cake pan in warm water for 10 seconds to loosen cake.
- Unmold onto serving plate.
- Spread about 1 cup of Cool Whip over the top.
- Unmold the other layer and place on top of the first layer.
- Frost with remaining Cool Whip.
- Keep refrigerated.
Nutrition Facts : Calories 4896.7, Fat 196.1, SaturatedFat 103.1, Cholesterol 17.7, Sodium 3787.8, Carbohydrate 739.8, Fiber 7.1, Sugar 539.6, Protein 65.4
CHERRY LIMEADE CAKE
My older son very, very rarely asks me to prepare a specific food - so when he asked if I could make him a Cherry Limeade Cake, I wanted to make something to make him happy. This cake is on the tart side and will not appeal to everyone, but my baby boy found it irresistible :)
Provided by Pinay0618
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine cake mix with oil, water, eggs and dry Kool-Aid; mix on low speed 30 seconds, then on medium speed for 2 minutes.
- Pour cake batter into a 9 X 13 pan and bake at 325 degrees for 30 to 35 minutes.
- Heat limeade concentrate in microwave about 2 minutes until hot; dissolve lime Jello in limeade. Using chopsticks or wooden skewers, poke a LOT of holes all over the still-warm cake. Slowly pour the limeade-jello mixture over the cake, allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours, until cake is cold.
- In a large bowl, combine milk, instant vanilla pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.
Nutrition Facts : Calories 510.3, Fat 20.6, SaturatedFat 6.9, Cholesterol 55.7, Sodium 473.2, Carbohydrate 74.8, Fiber 0.4, Sugar 58.4, Protein 7.5
CHERRY LIMEADE CUPCAKES
After falling in love with the Creamsicle Cake, I've been playing around with different flavors. I wanted to do a cherry limeade flavor and wasn't sure if I wanted to go sweet or tart - so I googled and found this recipe at Baking Up Chaos. The complete frosting recipe is not included, but the baker does tell how she got the cherry flavor.
Provided by Pinay0618
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the limeade concentrate. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. Divide the batter evenly into lined muffin tins and bake for about 15-20 minutes. Allow to cool.
- Once the cupcakes have cooled, poke a few (5ish) holes in the top of the cupcake, not quite to the bottom of the cake. Mix together the remainder of the limeade concentrate (about 3/4 cup) with about 1/2 cup powdered sugar (You can add more or less, depending on how tart you would like your cupcakes to be. I like tart, so I went with about 1/4 cup.) Whisk the mixture well, so there aren't any lumps. Pour about a tablespoon of the syrup over the holes in the cupcake, slowly, so that the syrup absorbs into the cake. You can add more if you like, just go back over the cupcakes a second time if there is any syrup left.
- For the icing I made a standard buttercream, but I used the maraschino cherry juice in place of the milk and vanilla extract. I added a little extra food colouring to the icing to make it even more pink, but you can make it with just the juice and it is still a delightfully pale pink colour.
- Keep the cupcakes refrigerated, if only to enhance the flavour. They can be left at room temperature for a day or two once iced, if kept in an airtight container, but I wouldn't suggest leaving them out any longer. They taste best cold!
STRAWBERRY LEMONADE POKE CAKE
A simple recipe with flavors that pop. Top cake with fresh whole or sliced strawberries just before serving.
Provided by Yoly
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h40m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 34.5 g, Cholesterol 42.5 mg, Fat 11.3 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 313.7 mg, Sugar 18.4 g
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