Gelatin Poke Cake Food
GELATIN POKE CAKE
Watch our Gelatin Poke Cake video and to find out why it's called poke cake. Using a fork to poke this cake made with JELL-O Strawberry Flavor Gelatin and COOL WHIP Whipped Topping allows the cake to absorb plenty of fruity JELL-O flavor.
Provided by My Food and Family
Categories Recipes
Time 5h5m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
- Frost cake with COOL WHIP. Refrigerate 1 hour.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.6469 g, Sugar 0 g, Protein 3 g
JELLO POKE CAKE
Make and share this Jello Poke Cake recipe from Food.com.
Provided by IAcupcake
Categories Dessert
Time 45m
Yield 12-15 pieces, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Bake cake according to package directions. Cool completely.
- Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.
Nutrition Facts : Calories 272.2, Fat 9.5, SaturatedFat 4.8, Sodium 327.1, Carbohydrate 44.7, Fiber 0.4, Sugar 34.1, Protein 2.7
HOLIDAY MIRROR GLAZE POKE CAKE
This festive dessert will be the hit of your holiday party -- and your social media feed. It relies on flavored gelatin inside and out -- it's used as a shortcut ingredient in the vibrant red glaze, and on the inside, you'll find fun green streaks in the vanilla cake.
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Prepare the cake layers in two 8-inch cake pans according to the package directions; let cool completely in the pans on a rack. Level the domed tops of the cakes with a serrated knife, then invert the cakes out of their pans. Clean and dry the cake pans; return the cooled cakes cut-side up to the pans. Poke the cakes every 1/2 inch with a chopstick.
- Stir together the lime gelatin and 1 cup boiling water in a small bowl until completely dissolved; let cool for 10 minutes. Pour over the cakes and refrigerate until the gelatin is absorbed, about 30 minutes.
- Remove the cakes from the pans (if they stick, dip the pans in hot water for 10 seconds to loosen). Place one cake on a large plate. Frost the top with 1 cup of the frosting in an even layer. Top with the second cake and frost the whole cake with the remaining frosting, making it as smooth as possible. Freeze for 1 hour.
- Meanwhile, stir together the raspberry gelatin and 1/4 cup boiling water in a small bowl until completely dissolved.
- Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and stir in the raspberry gelatin mixture and the white chocolate. Let sit until the chocolate has melted, about 2 minutes. Stir in the condensed milk and blend with an immersion blender until completely smooth. Let the mixture cool to 95 degrees F on an instant-read digital thermometer.
- Remove the cake from the freezer and place on a cooling rack set over a rimmed baking sheet. Pour about two-thirds of the raspberry-white chocolate glaze over the cake. Swirl several drops of red food coloring into the remaining glaze and then pour it over the cake (the whole cake should be covered in the glaze). Let set for 15 minutes, then transfer the cake to a serving platter and refrigerate until firm, 1 to 2 hours.
JELL-O® POKE CAKE
An old Southern recipe passed down through my grandmother. You can vary the flavor of gelatin used in order to get a specific color for any holiday, e.g. lime for St. Patrick's day. You can top this cake with berries, sprinkles, or any topping of your choice.
Provided by mollie
Categories Desserts Cakes Poke Cake Recipes
Time 7h10m
Yield 12
Number Of Ingredients 8
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. Let cool completely, at least 30 minutes.
- Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
- Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
- Spread whipped topping over cake.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 38.5 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 286.1 mg, Sugar 26 g
JELL-O® STRAWBERRY POKE CAKE
Make scrumptious JELL-O Strawberry Poke Cake for a sweet treat! Just add some whipped topping on top of the strawberry poke cake, and it's ready to serve.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
- Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
POKE CAKE II
This is a white cake, that you poke holes in and pour warm fruit flavored gelatin over it and chill. It has a whipped topping frosting.
Provided by Karin Christian
Categories Desserts Cakes Poke Cake Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Place cake layers, top side up in two clean 8 or 9 inch round cake pans. Prick each cake with a utility fork at 1/2 inch intervals.
- Dissolve gelatin in boiling water. Carefully spoon dissolved gelatin over cake layers. Chill cakes for 3 to 4 hours.
- Dip one cake pan in warm water for 10 seconds, then unmold onto a serving plate. Top with about 1 cup of the whipped topping. Dip the other cake pan in warm water for 10 seconds and unmold second cake layer, placing carefully on top of the first cake layer. Frost top and sides with the remaining whipped topping. Chill.
Nutrition Facts : Calories 651.3 calories, Carbohydrate 102.4 g, Cholesterol 3 mg, Fat 23.9 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 9.6 g, Sodium 526.1 mg, Sugar 57.5 g
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