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    Snickerdoodle Poke Cake

    Source of Recipe

    The Poke Cake Cookbook by Jamie Sherman)

    List of Ingredients

    One 15.25-ounce box white cake mix
    1 cup milk
    1/2 cup (1 stick) butter, melted and cooled
    3 large Eggland's Best eggs
    2 teaspoons vanilla extract
    1 teaspoon ground cinnamon
    One 3.4-ounce package vanilla instant pudding mix
    2 cups cold milk
    1/2 cup (1 stick) butter, at room temperature
    3 to 4 cups powdered sugar
    1/4 cup heavy cream or half & half
    1 teaspoon vanilla extract
    1 teaspoon ground cinnamon


    Preheat the oven to 350 degrees F. Spray a 13x9-inch pan with cooking spray and set aside.

    Prepare the cake: In a large bowl, whisk together the cake mix, milk, melted butter, eggs, 2 teaspoons vanilla and 1 teaspoon cinnamon until well-combined. Pour the batter evenly into the prepared baking pan. Bake 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool 10 to 15 minutes.

    Prepare the filling: With the handle end of a wooden spoon, poke holes all over the cake; make plenty of holes so the filling can soak into the cake. In a medium bowl, whisk together the pudding mix and the milk. Whisk until the pudding is dissolved. Evenly pour over the poked cake, filling the holes as much as possible. Cover the cake with plastic wrap and refrigerate for 2 to 4 hours or until the pudding is set.

    Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter, powdered sugar (start with 3 cups and see if you need any more), cream, vanilla and cinnamon. Beat until light and fluffy. Spread the frosting over the cake. Refrigerate for at least 4 hours before serving.
    Store, covered, in the refrigerator.




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