CARAMEL SPICE POKE CAKE
Caramel Spice Poke Cake is a sinfully sweet and seasonal dessert you'll want to make again and again. A moist spice cake topped with whipped cream, caramel, and nuts - it's crazy-good and perfect for the holidays, potlucks, and Sunday supper.
Provided by Rebecca
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Bake spice cake according to package instructions. Allow to cool and poke holes in the cake with the handle of a wooden spoon.
- Pour sweetened condensed milk over the top of the cake, filling the holes.
- In a large bowl or stand mixer, beat heavy cream, confectioners' sugar, and vanilla until soft peaks form. Spread over the top of the cake.
- Pour the caramel sauce over the top of the cake and use a rubber spatula or the back of a spoon to swirl into the whipped cream. Top with nuts.
Nutrition Facts : Calories 376 kcal, Carbohydrate 55 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 324 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
PUMPKIN SPICE-CARAMEL POKE CAKE
Add your favorite fall flavor to a classic with this Pumpkin Spice-Caramel Poke Cake. Your loved ones won't believe it took only 15 minutes of prep. Put this Pumpkin Spice-Caramel Poke Cake on your dessert table!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h43m
Yield 16 servings
Number Of Ingredients 5
Steps:
- 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 or chopstick.
- Beat one pudding mix and 2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 of pudding pour half into the holes in warm cake Pour remaining pudding over top of cake; spread to form even layer. Let cake cool 15 minutes.
- Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in 2 cups COOL WHIP. Spread COOL WHIP mixture over top of cake. Refrigerate 1 hr.
- Before serving: microwave caramels and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until caramels are completely melted and sauce is well blended. Drizzle caramel sauce over cake.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
25 BEST POKE CAKES RECIPE COLLECTION
Everyone will flip for these amazing poke cake recipes! From banana split to Boston cream to hot chocolate, poke cakes are easy, sweet, and irresistible!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a poke cake recipe in 30 minutes or less!
Nutrition Facts :
APPLE SPICE POKE CAKE
Steps:
- Combine the packaged spice cake mix, eggs, water, and oil in a large bowl and mix with a hand mixer until smooth.
- Pour mixture into a lightly sprayed 9x13 baking pan. Bake cake for 26 to 29 minutes or until a toothpick inserted in the middle comes out clean.
- Allow cake to completely cool, and then mix together apple pie filling, vanilla pudding mix and milk in a blender in order to liquify the apples.
- Poke holes in the cake with the end of a wooden spoon, and then pour the apple pudding filling over the cake and spread it back and forth to fill in the holes.
- Top with whipped cream, caramel and chopped sundae nuts.
Nutrition Facts : Calories 89 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 38 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
POKE & POUR SPICE CAKE
I love the smell of spices. I love spice cake! The butter sauce further sweetens it and makes it wonderfully moist. Good with Cool Whip or whipped cream.
Provided by lilquiz
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Spray and flour 12-cup fluted pan (I use Baker's Joy).
- In a large bowl, combine your dry ingredients.
- In a mixing bowl, beat your brown sugar, water, oil, molasses and eggs for 3 minutes.
- Stir in the combined dry ingredients mixing well.
- Pour batter into prepared pan.
- Bake 45-55 minutes or until toothpick inserted in center comes out clean.
- As the cake is baking, combine the buttersauce ingredients in a saucepan over low heat, heating until butter melts.
- Prick hot cake deeply every inch with a long-tined fork.
- Spoon hot sauce over hot cake in pan. Let stand 30 minutes, invert onto serving plate. Serve warm or cool.
Nutrition Facts : Calories 5643.1, Fat 269.3, SaturatedFat 86.6, Cholesterol 667, Sodium 3206.6, Carbohydrate 786.1, Fiber 10.8, Sugar 512.7, Protein 43.1
PUMPKIN SPICE POKE CAKE RECIPE BY TASTY
Do you like pumpkin? Do you like brown butter? Do you like cake? Then take a crack at this bomb.com pumpkin masterpiece with the added bonus of being easy cause: box cake mix, duh!
Provided by Aleya Zenieris
Categories Desserts
Time 2h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the poke cake: Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch glass baking dish with nonstick spray.
- In a large bowl, whisk together the cake mix, eggs, oil, milk, 8 ounces of pumpkin purée, and 1 tablespoon of pumpkin spice blend until well combined. Pour the cake batter into the prepared baking dish.
- Bake the cake for 40-45 minutes, rotating 180° and covering with aluminum foil halfway (to keep the top of the cake soft) until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make the filling: In a blender or food processor, combine the cream cheese, remaining 7 ounces of pumpkin purée, the sweetened condensed milk, 1 tablespoon of pumpkin spice blend, and the salt. Blend until completely smooth.
- Using the end of a wooden spoon, poke about 16 holes in the cake, spacing evenly. Pour the filling over the warm cake and let it settle and absorb, shaking the baking dish as needed to encourage the filling to seep down. Let the cake cool completely, about 1 hour. (It is okay if some of the filling remains on top of the cake, it will create a layer between the cake and frosting.)
- While the cake cools, make the frosting: in a medium pot, gently melt 10 tablespoons of butter over medium heat, stirring occasionally, until the milk solids separate from the fat and sink to the bottom of the pot, 4-5 minutes. Once the milk solids begin to brown and smell nutty, swirl the pan a few times to distribute the heat and prevent burning. Remove the pot from the heat and strain through a fine-mesh sieve into a large bowl. Let cool completely, but not to the point of hardening, about 40 minutes. If the brown butter does harden, microwave in 10-second intervals until just softened, but not warmed.
- Add the remaining ¾ cup butter to the bowl with the cooled brown butter and use a hand mixer on medium speed to whip until light and fluffy, 1-2 minutes. Sift in the powdered sugar, 1 cup at a time, mixing well after each addition. Add the heavy cream, vanilla, and slt and whip until incorporated and the frosting is light and fluffy.
- Evenly spread the brown butter frosting over the cooled pumpkin cake. Dust the top with the remaining teaspoon of pumpkin spice blend.
- Cut into squares and serve.
- Enjoy!
Nutrition Facts : Calories 604 calories, Carbohydrate 85 grams, Fat 27 grams, Fiber 1 gram, Protein 6 grams, Sugar 69 grams
CARROT SPICE POKE CAKE
Make and share this Carrot Spice Poke Cake recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins (if desired). Pour into a greased and floured 13x9-inch baking pan.
- Remove from oven. Pierce cake with the handle of a wooden spoon (or dowel) at 1" intervals and allow to cool.
- GLAZE: Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cooled cake. Refrigerate 3 hours.
- ICING: Beat cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cooled cake.
Nutrition Facts : Calories 393.1, Fat 18.9, SaturatedFat 6.4, Cholesterol 52.6, Sodium 434.7, Carbohydrate 55, Fiber 1.3, Sugar 35.7, Protein 5.2
More about "poke pour spice cake food"
HOW TO MAKE A POKE-AND-POUR CAKE FOR AN EASY, FLAVOR-FILLED …
From bhg.com
- Choose Your Recipe. Start by choosing your poke cake recipe. For a quick an easy poke cake, you might want to start with a boxed cake mix—it’ll save you a little bit of time so you can concentrate on the filling and the frosting.
- Mix Batter and Bake Your Poke Cake. Once you’ve chosen your recipe, start by mixing the cake batter and baking the cake. Follow the instructions for the cake recipe you’ve chosen, or the instructions for your boxed cake mix.
- Prepare Your Filling. Calling all multitaskers! You can get started on making your filling while the cake is in the oven—just allow it a few minutes to cool before adding the filling to the cake.
- Poke Holes and Add Filling. poke cake wooden spoon poking holes how-to. Using the handle of a wooden spoon, poke holes through the cake about 1 inch apart.
- Frost and Serve. Peaches & Cream Prosecco Cake. Once you’ve added the filling to your cake, frost as desired and serve. You can use canned frosting to make the process a little speedier or stir together a homemade frosting.
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