I fixed a Jello poke cake last week for book club and thought I'd share some other poke cake ideas. They are great for summer entertaining. Someone shared a banana one on FB and I love the idea. I’m taking it to other places in addition to the Banana Pudding Cake. Give all of them some thought or better yet taste when you need to take or make a special dessert.
Jello Poke Cake
1 box yellow cake mix
1 box strawberry Jello
1 large tub whipped topping
Make cake according to directions on box. Let cool for about 15 minutes. Prepare your Jello according to directions on box. Poke holes about 1 inch apart with a wooden spoon all over your cake. Pour Jello mixture over the cake. Refrigerate for at least 3 hours.. Serve cold.
You can use any flavor of Jello you like and also top with fresh berries if you like.
Banana Pudding Poke Cake
1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 cup milk
8 oz. whipped topping
20 vanilla wafers
Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.
When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
Prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.
Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.
Refrigerate for two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)
Variations – Use a chocolate cake mix and chocolate pudding. Use crushed Oreos for the topping.
Make a pineapple poke cake by replacing the bananas with canned pineapple and use pineapple juice in making your vanilla pudding. You can also use Marciano cherries to decorate with. I think there is a pineapple cake mix you can buy also.
How about a lemon cake and lemon pudding topped with whipped cream and grated lemon peel on top.
Coconut poke cake with a white cake mix, coconut pudding and whipped topping with shredded coconut on top. Yum!
Make a grasshopper poke cake by adding a little mint extract to the pudding, whipped cream and/or the cake mix and top with Andes Mints or chocolate crushed mint cookies.
Or here is an over the top Grasshopper Poke Cake recipe.
Grasshopper Poke Cake
1 chocolate cake mix
1 14.5 oz. can sweetened condensed milk or chocolate pudding
1 12.8 oz. jar Hershey's Special Hot Fudge Sauce
1 10 oz. package Keebler Fudge Mint Cookies
1 16 oz. container whipped topping
1 Mint extract
1 cup Andes Mint chips
Prepare and bake the cake mix in a 9 x 13 baking dish. Allow to cool completely. Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake or chocolate pudding, trying to fill the holes.
Heat the hot fudge sauce in a small bowl in the microwave. 30 to 40 seconds should do the trick, you just want it to soften a little.
Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.
In a large bowl, whisk together the mint extract and the cool whip. You may add a little green food coloring for a green topping. Spread the whipped topping over the fudge layer.
Crumble the remaining cookie crumbs over top of the cool whip. Sprinkle the Andes Mint chips over top. You can now buy these chopped in a package.
Refrigerate and chill for at least 4 hours (overnight is best). Cut and serve.
Walk your cake isle and your pudding isle and come up with your own combinations. What is your favorite flavor?
Have a great day, be happy and may God bless you and yours.