Seven of the best Poke Cake Recipes, they have been tried by us and our families. Each we will make again and again. So, look over our collection, we hope one will be on your table soon!
Check out our recipe section for all our desserts!
I was looking for a cool summer dessert the other day so I came up with Frozen Pineapple Pie. It's cold and isn't very sweet so it was perfect for when I wanted a dessert but not anything that was very heavy. Just be sure to pull it out of the freezer about 15 minutes before you're ready to serve it!
1 sleeve of graham crackers (about 9 whole graham crackers)
5 Tblsp butter, melted
About 2 1/2 cups frozen pineapple
1/2 cup half and half
1/4 cup milk
1 tsp vanilla
1 Tblsp sugar
Using a food processor, process the graham crackers until they are fine. Pour in the melted butter and process until combined. Press mixture into the bottom and up the sides of a pie plate. Place in the freezer.
Using the same food processor, process the frozen pineapple, half and half, milk, vanilla and sugar until completely smooth. This might take a few minutes. Once it is completely smooth, spread pineapple mixture in graham cracker crust and place back in the freezer.
Be sure to get the pie out of the freezer about 15 minutes before ready to serve.
Although summer is starting to wind down, it is still hot so we are going to be sharing cold or no bake dishes this month. We're kicking it off with Pea Salad. It is so easy to make, and the only thing that needs to be cooked are the eggs. I hope you enjoy this easy side dish!
2 - 15 oz cans peas, drained
4 oz cheddar cheese, cut into cubes
3 boiled eggs, diced (I only used the egg whites but you can use the yolks also if you want)
1/4 cup mayo
Salt and pepper, to taste
Mix everything up, season with salt and pepper, spread in a casserole dish and enjoy!
It's summer and we all need a cool dessert! This sherbet is only 3 ingredients and you don't have to have a ice cream machine.
1 pound frozen strawberries
8 oz Cool Whip Frozen
1/2 cup sweetened condensed milk
Mix ingredients in a food processor or blender. Serve immediately or pour into a 9 x 9 casserole dish. Freeze. When ready to serve, set sherbet out to thaw slightly, mix up and serve.
Try this sherbet with our Vanilla Cake with Whipped Buttercream Frosting
These Chocolate Chip Cookies are the best cookies I have ever made. I've been making this recipe for many years. They are delicious and one of my husbands favorite desserts. They are yummy when they are warm but they are great anytime!
1 cup butter flavored shortening
1/2 cup butter, softened to room temperature
1/2 cup sugar
1 1/2 cups packed brown sugar
1 tsp vanilla
2 cups all-purpose flour
1 cup white whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (I used dark chocolate but use your favorite!)
1 cup chopped pecans (optional)
In the bowl of a stand mixer, mix together the shortening, butter, sugar, brown sugar and vanilla. When it is combined, mix in the eggs. Add both types of flour, baking soda and salt. Mix until just combined. Do not overmix the dough, or the cookies will turn out flat. Using a wooden spoon, stir in the chocolate chips and chopped pecans (if using). Again, only stir until just combined.
Line a cookie sheet with parchment paper or aluminum foil and lightly spray with cooking spray. Bake cookies at 325 degrees convection for 10-12 minutes. I rotate the pan halfway through the baking time to help the cookies bake more evenly. If your oven does not have a convection setting, bake at 350 degrees for 8-10 minutes.
We stay busy during the summer and this casserole goes together in a matter of minutes and doesn't take long to heat up or gobble up!
1 1/2 packages Hawaiian Sweet Rolls (I buy mine from Aldi's)
1/2 - 1 lb slice lunch meat of your choice
8-10 slices cheese of your choice
1 stick butter
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tblsp minced dried onion
Cut rolls in half and place bottom half in casserole dish (the aluminum pan I used is 10 x 12). You may need to squeeze them together to get them to fit. Also, if you use a larger casserole dish you can use both packages of rolls. Layer lunch meat and then cheese over rolls, place top of rolls on top. Melt butter and add spices. Spoon over rolls. Bake at 350 degrees for 25-30 minutes, until cheese is melted. Serve with fresh fruit, carrot sticks or chips.
These Lemon Bars would go perfectly with our Sandwich Casserole!
Cantaloupe Sherbet it may sound strange but, if you like cantaloupes you will like this sherbet. Plus, only 3 ingredients!
1 ripe Cantaloupe, peel and cut up in large chunks, freeze
8 oz Cool Whip, Frozen
1/2 cup Sweetened Condensed Milk
Mix together in a food processor or blender, serve immediately or pour into 9 x 9 casserole dish and freeze. When ready to serve, let thaw slightly, mix up and serve.
Tip: After it is frozen I have used the sherbet in smoothies.
I also, made this using Strawberries. Three Ingredient Strawberry Sherbet
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Apples, Oatmeal and Cinnamon make these Mini Apple Crisp a simply delightful dessert! Just enough for two and it smells wonderful while it is baking.
2 apples, diced
5 Tbsp Agave sweetener
1/2 stick butter, soften
2 tsp cinnamon
1/2 cup uncooked oatmeal
Place 1 diced apple in each lightly greased dish, mine are 5 inches wide and 1 1/2 inches deep. Pour 1 Tbsp sweetener and 1/2 tsp cinnamon over apples in each dish.
In a small bowl mix butter, cinnamon, oatmeal and 3 Tbsp sweetener. Divide mixture over berries, place dishes on baking sheet and bake at 350 degrees for 45 minutes.
Serve warm with ice cream or whipped cream.
This is the same recipe for my Mini Berry Cobblers, I just replace apples for the berries and added more cinnamon.
Happy 4th of July! We hope you are having a fun, safe holiday weekend! Today I am bringing you a Vanilla Cake with Whipped Buttercream Frosting that is great on it's own or would be good with some strawberries and blueberries on top for a festive 4th of July dessert.
After several tries, I have found a vanilla cake that I like. This is slightly adapted from the cake recipe I used for the Boston Cream Pie Poke Cake. This version is lighter and not as dense as that cake recipe. With the whipped buttercream on top, this is a delicious dessert, Sometimes I like whipped buttercream better than basic buttercream because whipping it gives it a fluffier texture and it isn't so heavy.
You definitely need to refrigerate this cake after it is cooled and frosted. But I have found that when it is time to serve it, the cake is best after it has been out of the refrigerator for 15-20 minutes.
For the Cake:
2 sticks butter, softened to room temperature
1 1/2 cups sugar
1 Tblsp vanilla
1 1/4 c all purpose flour
1/2 c white whole wheat flour
1 Tblsp baking powder
1 tsp salt
1 cup milk
For the Frosting:
1/2 cup (1 stick butter), softened to room temperatue
4 cups powdered sugar
4 Tblsp milk
1/4 tsp salt
1/2 tsp vanilla extract
To make the cake: Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish. In the bowl of a stand mixer, beat butter and sugar on medium speed. Mix in eggs and vanilla.
In a separate bowl, stir together the all purpose flour, white whole wheat flour, baking powder and salt.
Pour 1/3 of flour mixture into butter and sugar mixture and mix on low speed. When it is combined, mix in 1/2 of the milk. Mix in 1/3 of flour mixture, then the rest of the milk and finally the rest of the flour mixture. Pour into greased dish.
Bake for 25 minutes at 350 degrees, then lower the temperature to 325 degrees and bake for another 10 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.
To make the frosting: In the bowl of a stand mixer, whip butter, 1 cup of powdered sugar and 1 Tblsp milk on medium speed until creamy. Whip in the rest of the powdered sugar and milk, one cup of powdered sugar and 1 Tblsp of milk at a time. When that is all added, mix in salt and vanilla and whip until desired consistency, about 3 minutes.
Or Muddy Turtle? Caramel Mud? ...... Whichever you choose, just know it will be rich and full of surprise! (Sorry the picture is a little dim; I took this picture late at night before diving head first into the caramel topping.......)
Recently, I was battling cravings for two sweets = a Mississippi Mud Cake, and Turtle candies. In a moment of clarity and genius, I realized I could combine the two and create an ultimate poke cake! What followed was a sticky, delicious and indulgent dessert.
I call it a Mississippi Turtle.
Mississippi Turtle Poke Cake
1-Chocolate cake mix, I recommend anything with 'fudge' in the title
2/3 cup oil
1/4 cup water
1/2 cup sour cream or vanilla yogurt, optional
2- 8 oz containers marshmallow crème
1 bottle caramel ice cream topping
1-2 cups chopped pecans, depending on taste
1 cup chocolate chips, optional
1. Prepare cake - combine mix, oil, water and eggs in a large bowl, Stir till smooth. The sour cream or yogurt is optional, if added it will make your cake extra fudgy. You can add chocolate chips and/or chopped pecans to the cake if desired. I always find them desirable.
2. Bake at time and temperature recommended in the box. Let cool and poke holes in cake.
3. Drizzle 1/2 the caramel topping over the poked holes. Let that delicious syrup soak in for a few minutes. Then spread on the marshmallow topping. Sprinkle with pecans. Then the rest of the caramel syrup. Then why not -- toss on some chocolate chips too.
4. Put in fridge for 15-20 minutes just to set. I like to eat the cake at room temperature so everything is perfectly gooey, but placing it the fridge for just a moment seems to help it all come together.
I should warn you, this cake is not for the faint of heart! It is decadent and delicious and best shared with a crowd!
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!