Jell O Pudding Stripe It Rich Poke Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
• Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
• Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
• Spread whipped topping over cake.

Steps:

• Make cake as directed using 9x13-inch pan.
• When you remove from oven, immediately poke holes in cake about 1 inch apart with handle of wooden spoon; set cake aside.
• In medium saucepan combine sugar & pudding mix; gently whisk in milk, add butter.
• Cook stirring constantly over medium heat till mixture comes to a full boil.
• Pour evenly and slowly over entire cake-allowing it to run into holes and it will level off "frosting" the cake also.
• Chill at least 2 hours; serve topped with whipped cream or Cool Whip.
• Store cake in fridge.

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
• Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
• Combine dry pudding mixes and sugar in medium saucepan. Gradually stir in milk until blended. Add butter. Bring to full rolling boil on medium heat, stirring constantly. Pour over cake.
• Refrigerate 2 hours.

Steps:

• Bake cake as directed on in a 9x13 pan.
• Remove from oven.
• Using the handle of a wooden spoon, poke holes in the cake at 1/2 inch intervals.
• In large bowl, combine pudding mixes and powdered sugar.
• Gradually stir in 4 cups of cold milk.
• Beat at low speed for one minute.
• Quickly pour 1/2 of the thin pudding evenly over the warm cake.
• Allow remaining pudding to thicken and spoon and spread over the top of the cake.
• Chill at least 1 hour.
• Serve each piece with a dollop of cool whip.
• You can experiment with different flavors of cake and pudding if you like.

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
• Frost cake with COOL WHIP. Refrigerate 1 hour.