Anti Almond Joy Poke Cake Recipes

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25 BEST POKE CAKES RECIPE COLLECTION



25 Best Poke Cakes Recipe Collection image

Everyone will flip for these amazing poke cake recipes! From banana split to Boston cream to hot chocolate, poke cakes are easy, sweet, and irresistible!

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 25

Banana Split Poke Cake
Do Nothing Cake
Champagne Poke Cake with Champagne Glitter Glaze
Halloween Poke Cake
Lemon Poke Cake
Tres Leches Poke Cake (3 Milk Poke Cake)
Better Than Anything Cake
Triple Coconut Poke Cake
Skinny Funfetti Poke Cake
Pina Colada Poke Cake
Boston Cream Poke Cake
Peppermint Poke Cake
Reese's Peanut Butter Cup Poke Cake
S'mores Poke Cake
Black Forest Poke Cake
Raspberry Lemon Jello Poke Cake
Hot Chocolate Poke Cake
Grasshopper Poke Cake
Pumpkin Spice Poke Cake
Unicorn Poke Cake
Eggnog Poke Cake
Tiramisu Poke Cake
Margarita Poke Cake
Mocha Poke Cake
Death By Chocolate Poke Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a poke cake recipe in 30 minutes or less!

Nutrition Facts :

ALMOND JOY POKE CAKE RECIPE - (4.3/5)



Almond Joy Poke Cake Recipe - (4.3/5) image

Provided by Tricia33

Number Of Ingredients 8

1 package (15.25-ounces) Devil's food or chocolate fudge cake mix
Ingredients listed on box to make cake
1 box (3.4-ounces) instant Coconut Cream Pudding mix
2 cups milk
1 cup chocolate sauce or syrup
1 bag (2-ounces) sliced or slivered almonds
1 container (8-ounces) Cool Whip, thawed
1 bag (7-ounces) sweetened coconut flakes

Steps:

  • Bake the cake according to package directions using a 9x13-in. baking pan. Mix the pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Sprinkle with almonds. Let cake cool completely. Spread the Cool Whip evenly over the top of the cake. Sprinkle the coconut evenly over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

ANTI-ALMOND JOY POKE CAKE?



Anti-Almond Joy Poke Cake? image

i create this delicious new poke cake recipe,is a big brother of Anti-Mounds Poke Cake,it based on Almond Joy candy bar with no coconut.

Provided by raymond spencer

Categories     Cakes

Time 35m

Number Of Ingredients 15

1 c chopped chocolate covered almonds
1 box german chocolate cake mix
1 c water
1/2 c vegetable oil
3 egg whites
3/4 c chilled almond milk
4 Tbsp malted milk powder
2 c sliced almonds,divided
1 c almond butter
1 can(s) sweet condensed milk
1 tube(s) frozen whipped topping
1 pkg cream cheese,softened
1 tsp coconut extract
3/4 c chocolate syrup
2 milk chocolate bars with almonds,chopped

Steps:

  • 1. Preheat oven to 350 degrees F.Grease a 13x9-inch baking pan.Add chopped chocolate covered peanuts.
  • 2. In a large bowl,beat cake mix,water,oil,egg whites,almond milk,malted milk powder and 1 cup sliced almonds with a electric mixer on low speed for 20 seconds.Beat on medium speed for 3 minutes until combined.
  • 3. Pour into a prepared baking pan.Bake for 30 minutes or until a toothpick inserted the center comes out clean.Cool completely for 10 minutes.
  • 4. In a small bowl,whisk almond butter and sweet condensed milk together until blended.
  • 5. Poke the cake with a end of wooden spoon.Pour almond butter mixture onto the cooled cake,spread evenly.
  • 6. In a medium bowl,combine whipped topping,cream cheese,coconut extract and chocolate syrup,whisk together until smooth.
  • 7. Spread the frosting over the cake.Sprinkle with remaining sliced almonds and chopped chocolate bars with almonds.

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  • Prepare cake mix and bake according to package directions for a 9x13-inch cake. When cake is done, while it is still warm, poke holes all over the cake using a toothpick or a fork. Stir together sweetened condensed milk or cream of coconut and the shredded coconut and pour/spread over the warm cake. It will be thick. Allow to cool. Some of the mixture will sink down into the holes in the cake. When cake is cool, make the chocolate icing.
  • For the Chocolate Icing: Melt butter in a medium sauce pan over medium heat. Stir in the cocoa powder until no lumps remain. Remove from heat and stir in the powdered sugar, vanilla and milk. Stir together until smooth and creamy and immediately pour over the cooled cake. Spread out evenly. Top with sliced almonds and allow icing to harden. I like to refrigerate the cake overnight, so it's nice and firm and easier to cut into slices.


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