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| Strawberry Shortcake Poke Bundt Cake Via Betty Crocker |
Strawberry Shortcake Poke Bundt Cake
Ingredients:
Cake ~
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup milk
4 oz cream cheese, softened
3 eggs
Strawberry Poke Mixture ~
1 1/2 cups sliced fresh strawberries
1/4 cup granulated sugar
2teaspoons lemon juice
Cream Cheese Glaze ~
3/4 cups powdered sugar
2 tablespoons butter, softened
1 oz cream cheese, softened
1 to 2 tablespoons milk
1/4 teaspoon vanilla
Garnish ~
1 cup sliced fresh strawberries
Directions:
Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.
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| Easy Boston Cream Poke Cake Via The Baking Chocolatess |
Easy Boston Cream Poke Cake
Via The Baking Chocolatess
Author: Kim Lange
Prep Time: 5 mins
Cook Time: 25 mins
Servings: 12
Ingredients:
1 box yellow butter recipe cake mix
2 small boxes French Vanilla instant pudding
1 tub chocolate frosting
Instructions:
Bake cake as directed on the box.
Prepare the pudding as directed on the box.
While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
Spread the pudding over the cake, pushing it into the holes.
Refrigerate for 1 1/2 - 2 hours.
Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
Spread the frosting over the cake and refrigerate 4 hours or overnight.
Recipe Notes:
For home-made Chocolate Ganache Frosting:
8 oz (1/2 lb or 1 1/3 cup of ) semi-sweet chocolate chips
1 cup heavy whipping cream
Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream.
Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety. Wait about 5-10 minutes before adding it top of pudding on cake.
The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy. You can reheat it to achieve your desired consistency.
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| Pineapple Orange Cake Via Taste of Home |
Pineapple Orange Cake
Prep: 15 min.
Bake: 25 min. + chilling
Yield: 15 servings
Ingredients
1 package yellow cake mix (regular size)
1 can (11 ounces) mandarin oranges, undrained
4 large egg whites
1/2 cup unsweetened applesauce
Topping:
1 can (20 ounces) crushed pineapple, undrained
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) reduced-fat whipped topping
Directions:
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Yield: 15 servings.