Best Rolo Stuffed Banana Poke Cake Recipes

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STRAWBERRY POKE CAKE



Strawberry Poke Cake image

We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just slightly chilled, so let it sit out to warm up a bit while you whip the cream for the topping.

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 15 servings

Number Of Ingredients 15

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs, at room temperature, lightly beaten
One 3-ounce box strawberry gelatin
2 pounds strawberries
3 tablespoons sugar
2 cups heavy cream, cold
1 tablespoon sugar
2 teaspoons pure vanilla extract

Steps:

  • For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
  • Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
  • Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
  • Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
  • For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
  • For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.

BANANA PUDDING POKE CAKE



Banana Pudding Poke Cake image

A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.

Provided by Madicakes

Categories     Desserts     Cakes     Poke Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 8

1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
1 cup water
½ cup vegetable oil
3 eggs
2 cups cold milk
2 (3.5 ounce) packages instant banana pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup vanilla wafer crumbs (such as Nilla®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
  • Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
  • Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 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.

PINA COLADA POKE CAKE



Pina Colada Poke Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the baking dish
1 box yellow cake mix, plus ingredients on the box
1 1/2 cups heavy cream
3 tablespoons sugar
2 teaspoons coconut extract
One 16-ounce jar maraschino cherries (24 cherries for the holes, the rest for garnish), stems removed
1 cup cream of coconut, such as Coco Lopez
1/2 cup drained crushed pineapple
2 tablespoons dark rum
1/2 cup toasted coconut

Steps:

  • Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
  • Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
  • Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
  • In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
  • Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.

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