Do you know what a poke cake is? Have you ever made one?
Truth is, I had neither heard of nor much less ever tasted a poke cake before working at the Mr. Food Test Kitchen. (Does that mean I’ve been living under a rock all these years?)
Thankfully, I’m one of those people that are willing to try just about anything, especially sweets! I mean, I don’t even need you to tell me more than “It has sugar,” for me to get on board. (I promise I’ll get something savory up for you guys soon!)
So, when one of my coworkers (Amy) decided to invite me over to her house for Easter this past weekend, I was overjoyed to learn that I’d be helping her make a poke cake!
And not just any poke cake, but the Peachy Poke Cake, which comes from the Mr. Food Test Kitchen’s Sinful Sweets & Tasty Treats cookbook!
Here’s a fun fact straight out of the book:
“Poke cakes first gained popularity back in the late 1960’s when recipes for these types of colorful cakes appeared on the back of boxes of gelatin.”
Okay, so as usual, here’s a picture of the ingredients we used:
The first step was to prepare the cake mix according to the package directions and bake in 2 (9-inch) pans. Easy enough!
Then, we got started on the “poke” aspect of the process! Using the handle of your spoon, you just poke some random holes into the cake. This was too much fun for me. In fact, I was having so much fun, I forgot to snap a picture!
While I was poking away at the cake, Amy was dissolving the gelatin in boiling water. We then started pouring the gelatin into the holes, as per the instructions.
Then we stuck the cakes in the refrigerator for a half hour, so that great peach flavor could really soak into the cake.
Finally, it was frosting and decorating time! This was my second favorite part of the process. (I bet you already know what my very favorite part is!)
This cake not only looked totally homemade, but the poking process made it extra-moist and flavorful, so it tasted 100% homemade too! Who has to know it was made with shortcut ingredients?