Easy Poke Cake 4 ways

INGREDIENTS

Servings: 12

1 box vanilla cake mix, prepared according to package

2 cups strawberries, stems removed

1 cup blackberries, mashed

1 cup raspberries, mashed

8 ounces cream cheese, softened

1 14-ounce can sweetened condensed milk

8 ounces whipped topping

Sliced strawberries

Blackberries

Raspberries

Crumbled graham crackers

PREPARATION

1. Preheat oven to 350°F/175°C.

2. Prepare your favorite plain vanilla cake recipe or use a prepared box and follow its instructions.

3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.

4. In a large bowl, mash the strawberries with a potato masher or fork until mashed to a pulp.

5. Add cream cheese and condensed milk, whisking until there are no large lumps.

6. Add the mashed blackberries and raspberries, stir just once or twice so it still has differentiated colors.

7. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.

8. Spread the whipped topping evenly on top. Sprinkle graham crackers and place sliced strawberries or other fresh berries on top.

9. Chill the cake for at least 3 hours, up to overnight.

10. Slice and enjoy!

Cookies And Cream Poke Cake

INGREDIENTS

Servings: 12

1 box chocolate cake mix, prepared according to package

1 packet cookies & cream pudding mix

1 cup milk

1 cup chocolate cookies, crushed

8 ounces whipped topping

1 14-ounce can sweetened condensed milk

Extra crushed cookies

PREPARATION

1. Preheat oven to 350°F/175°C.

2. Prepare your favorite chocolate cake recipe or use a prepared box and follow its instructions.

3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.

4. In a large bowl, add the packet of vanilla pudding mix. Add the milk, and whisk until there are no lumps.

5. Add whipped topping and the crushed chocolate cookies. Stir until well combined.

6. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.

7. Spread the whipped topping mixture evenly on top. Sprinkle extra crushed cookies on top.

8. Chill the cake for at least 3 hours, up to overnight.

9. Slice and enjoy!

Peanut Butter Banana Poke Cake

INGREDIENTS

Servings: 12

1 box yellow cake mix, prepared according to package

2 bananas, mashed

1 cup creamy peanut butter, melted

1 14-ounce can sweetened condensed milk

8 ounces whipped topping

2 bananas, sliced

½ cup creamy peanut butter, melted

½ cup peanuts, roasted and chopped

PREPARATION

1. Preheat oven to 350°F/175°C.

2. Prepare your favorite plain yellow cake recipe or use a prepared box and follow its instructions.

3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.

4. In a large bowl, mix the mashed banana, melted peanut butter, and sweetened condensed milk, if needed, add a extra milk to loosen.

5. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.

6. Spread the whipped topping evenly on top. Place sliced bananas, drizzle melted peanut butter, and sprinkle the roasted peanuts on top.

7. Chill the cake anywhere from 3 hours to overnight.

8. Slice and enjoy!

Chocolate Turtle Poke Cake

INGREDIENTS

Servings: 12

1 box dark chocolate cake mix, prepared according to package

1 14-oz can dulce de leche, warmed

1 16-oz can store-bought chocolate frosting

½ cup chopped pecans

½ cup mini chocolate chips

Caramel syrup

PREPARATION

1. Preheat oven to 350°F/175°C.

2. Prepare your favorite dark chocolate cake recipe or use a prepared box and follow its instructions.

3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.

4. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay. If necessary, the dulce de leche can be heated up or mixed with a little milk to be thinned.

5. Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips, and drizzle caramel on top.

6. Chill the cake anywhere from 3 hours to overnight.

7. Slice and enjoy!