Double Strawberry Pudding Poke Cake Food

STRAWBERRY POKE CAKE

Steps:

• For the cake: 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 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 side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
• Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
• Bring 1 cup water to a boil, pour over the gelatin in a small 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.
• For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
• For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.

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.

STRAWBERRIES-AND-CREAM POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool completely.
• Pierce cake with wooden skewer or chopstick at 1/2-inch intervals. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake.
• Refrigerate 3 hours.
• Beat pudding mix and milk in large bowl with whisk 2 min. Fold in COOL WHIP.
• Spread pudding mixture onto top of cake. Top with strawberries.
• Refrigerate 1 hour.

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 VANILLA PUDDING POKE CAKE

Steps:

• Prepare cake batter as directed on package; stir in vanilla. Bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
• Combine dry pudding mixes and sugar in medium saucepan. Gradually stir in milk until blended. Add butter. Bring to full boil on medium heat, stirring constantly. Pour over cake.
• Refrigerate 2 hours. Serve topped with strawberries.

STRAWBERRY PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.
• Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.
• Pour icing over the cooled cake.

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.