Halloween Poke Cake Recipes
HALLOWEEN POKE CAKE
This cute cake will make your favorite trick-or-treaters smile with delight when you serve it on Halloween. The moist marble cake features a buttery frosting and fun candy pumpkins on top. Out of pumpkin candies? Add candy corn instead. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 1 hour. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours. , For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving.
Nutrition Facts : Calories 425 calories, Fat 16g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.
HALLOWEEN POKE CAKE RECIPE - (4.3/5)
Provided by dette
Number Of Ingredients 10
Steps:
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2 to 3 hours. For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving. Yield: 12-15 servings.
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
HALLOWEEN POKE CAKE
I have long been a fan of other "poke cakes", because the fruity gelatins make the cake incredibly moist and give it a nice burst of flavor. I thought this would be a nice rendition for Halloween. It comes from Quick Cooking magazine.
Provided by DogAndCatDoc
Categories Dessert
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Prepare and bake the cake according to package directions, using a 9X13 baking pan.
- Cool on wire rack for 1 hour.
- In small bowl, dissolve gelatin in boiling water and then stir in cold water.
- With a meat fork or wooden skewer, poke holes in cake about 2 inches apart in all directions.
- Slowly pour gelatin over cake.
- Refrigerate 2-3 hours.
- For frosting, in a small mixing bowl cream butter until fluffy.
- Beat in confectioners sugar, cocoa, milk and vanilla until smooth.
- Spread over cake.
- Top with candied pumpkins.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 447.3, Fat 13.2, SaturatedFat 6.2, Cholesterol 21.1, Sodium 421.5, Carbohydrate 83.7, Fiber 2, Sugar 71.4, Protein 3.3
HALLOWEEN POKE CAKE
No broomstick required to make this vanilla- and orange-flavored Halloween Poke Cake. An ordinary fork should get the job done.
Provided by My Food and Family
Categories Home
Time 5h10m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. 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.
- Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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