Poke Cake Treat (Printable Version)
# What You'll Need:
→ Cake Base
01 -
1 package white cake mix
02 -
Eggs, veggie oil, and water (check the cake mix box for how much you need)
→ Filling and Topping
03 -
2 packs (96g each) instant cheesecake pudding
04 -
825 ml cold milk
05 -
600 ml whipping cream
06 -
30g powdered sugar, or toss in a bit more if you want it sweeter
07 -
1 tsp vanilla
08 -
Blue and red food dye
09 -
Sprinkles to finish
# How to Make It:
01 -
Grab a 23x33 cm dish, spray it so nothing sticks, and put it aside. Crank your oven up to whatever the cake box says.
02 -
Just follow the directions on the cake mix—add in water, oil, and eggs like it says.
03 -
Split your batter into three bowls. Leave one as is, color one with red, and the last with blue. Mix it up so the colors really show.
04 -
Start dropping blobs of colored batter around the pan so they're all mixed up, but not totally touching. Once it's all in, tap the pan a few times to even it out. Swirl a bit with a toothpick for that marble look—but don't overdo it.
05 -
Pop the pan in the oven. Bake as long as it says on the box. Once done, cool for 10 minutes right on your counter.
06 -
Grab the wooden spoon and poke holes all over the cake. Let it cool all the way after that.
07 -
Stir pudding mixes and milk together until it's smooth and starting to thicken up. Pour that over the cooled cake, gently press so it gets in the holes, then smooth the rest on top. Chill the whole thing until it's set.
08 -
In a chilled bowl, beat the cream with vanilla until it's got soft peaks. Shake in the powdered sugar and whip until nice and thick. Slather that on top of the chilled cake.
09 -
Add sprinkles on top and dive in! Keep whatever’s left in the fridge.
# Additional Tips:
01 -
Want clean slices? Get the cake nice and cold, then cut using a warmed knife for easy serving.