Best Holiday Poke Cake Recipes

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RED AND GREEN HOLIDAY POKE CAKE



Red and Green Holiday Poke Cake image

Celebrate Christmas with a Red and Green Holiday Poke Cake! Many may ask, but only Santa will know how you made the stripes on this holiday poke cake.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield Makes 16 servings.

Number Of Ingredients 6

2 baked 9-inch round white cake layers, cooled
2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any red flavor
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup fresh raspberries

Steps:

  • Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
  • Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and lime gelatin over remaining cake. Refrigerate 3 hours.
  • Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour. Top with berries.

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 39 g, Fiber 0.8248 g, Sugar 26 g, Protein 3 g

HOLIDAY MIRROR GLAZE POKE CAKE



Holiday Mirror Glaze Poke Cake image

This festive dessert will be the hit of your holiday party -- and your social media feed. It relies on flavored gelatin inside and out -- it's used as a shortcut ingredient in the vibrant red glaze, and on the inside, you'll find fun green streaks in the vanilla cake.

Provided by Food Network Kitchen

Categories     dessert

Time 4h25m

Yield 8 to 10 servings

Number Of Ingredients 9

One 15.25-ounce package white cake mix (plus required ingredients)
One 3-ounce package lime-flavored gelatin
Two 16-ounce containers vanilla frosting
One 3-ounce package raspberry-flavored gelatin
1 cup sugar
1/4 cup light corn syrup
1 cup good-quality white chocolate discs or chopped white chocolate
1/4 cup sweetened condensed milk
Red gel food coloring, for decorating

Steps:

  • Prepare the cake layers in two 8-inch cake pans according to the package directions; let cool completely in the pans on a rack. Level the domed tops of the cakes with a serrated knife, then invert the cakes out of their pans. Clean and dry the cake pans; return the cooled cakes cut-side up to the pans. Poke the cakes every 1/2 inch with a chopstick.
  • Stir together the lime gelatin and 1 cup boiling water in a small bowl until completely dissolved; let cool for 10 minutes. Pour over the cakes and refrigerate until the gelatin is absorbed, about 30 minutes.
  • Remove the cakes from the pans (if they stick, dip the pans in hot water for 10 seconds to loosen). Place one cake on a large plate. Frost the top with 1 cup of the frosting in an even layer. Top with the second cake and frost the whole cake with the remaining frosting, making it as smooth as possible. Freeze for 1 hour.
  • Meanwhile, stir together the raspberry gelatin and 1/4 cup boiling water in a small bowl until completely dissolved.
  • Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and stir in the raspberry gelatin mixture and the white chocolate. Let sit until the chocolate has melted, about 2 minutes. Stir in the condensed milk and blend with an immersion blender until completely smooth. Let the mixture cool to 95 degrees F on an instant-read digital thermometer.
  • Remove the cake from the freezer and place on a cooling rack set over a rimmed baking sheet. Pour about two-thirds of the raspberry-white chocolate glaze over the cake. Swirl several drops of red food coloring into the remaining glaze and then pour it over the cake (the whole cake should be covered in the glaze). Let set for 15 minutes, then transfer the cake to a serving platter and refrigerate until firm, 1 to 2 hours.

HOLIDAY POKE CAKE



Holiday Poke Cake image

Make and share this Holiday Poke Cake recipe from Food.com.

Provided by Laniakea

Categories     Dessert

Yield 12 serving(s)

Number Of Ingredients 5

2 9 inch cake layers, cooled
2 cups boiling water
1 package red gelatin
1 package lime gelatin
12 ounces Cool Whip, thawed

Steps:

  • Place cake layers, top side up, in two 9" round cake pans.
  • Pierce cake with large fork at 1/2" intervals.
  • Stir 1 cup of the boiling water into each flavor gelatin in seperate bowls 2 minutes or until completely dissolved.
  • Carefully pour red gelatin over 1 cake layer and lime gelatin over the other. Refrigerate 3 hours.
  • Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
  • Spread with about 1 cup of the Cool Whip.
  • Unmold second cake layer; place on first cake layer.
  • Frost with remaining Cool Whip.
  • Refrigerate until ready to serve

Nutrition Facts : Calories 117.2, Fat 7.2, SaturatedFat 6.2, Sodium 40.9, Carbohydrate 12.9, Sugar 12.6, Protein 0.9

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