Peach Mango Sunrise Poke Cake Food

PEACH-MANGO SUNRISE POKE CAKE

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
• Use fork to poke holes all over top of baked cake.
• In small bowl, dissolve gelatin into boiling water. Stir in cold water. Drizzle mixture over top of cake. Refrigerate 2 to 3 hours, allowing gelatin to set.
• Serve cake topped with whipped topping and fresh fruit.

PEACH-MANGO SUNRISE POKE CAKE RECIPE - (4.4/5)

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour. Use fork to poke holes all over top of baked cake. In small bowl, dissolve gelatin into boiling water. Stir in cold water. Drizzle mixture over top of cake. Refrigerate 2 to 3 hours, allowing gelatin to set. Serve cake topped with whipped topping and fresh fruit.

PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
• Bake for 25 minutes, or until the center is cooked through.
• In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
• Remove cake from oven and let cool for 30 minutes or until room temperature.
• Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
• Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
• Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
• Pairs well with Chardonnay.
• Enjoy!

PEACH-MANGO SHORTCAKES

Steps:

• Preheat the oven to 400˚ F. Make the shortcakes: Pulse the flour, granulated sugar, baking powder, allspice, ginger, nutmeg and salt in a food processor. Pulse in the butter until it is in pea-size pieces, then pulse in the heavy cream and egg until the dough comes together.
• Bake the shortcakes: Drop 6 scoops of dough onto a baking sheet, brush with heavy cream and sprinkle with coarse sugar. Bake until golden, 20 to 25 minutes. Let cool, then split in half.
• Make the filling: Toss the peaches and mango with the granulated sugar and lime juice. Beat the heavy cream with the confectioners' sugar until stiff peaks form; fold in the rum and vanilla. Fill the shortcakes with the fruit and whipped cream.