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Summer is the perfect time for indulging in light, refreshing, and easy-to-make desserts.
When the sun is shining and the days are long, nothing beats a cool and delicious poke cake to enjoy with family and friends.
If you haven’t yet discovered the magic of poke cakes, you’re in for a treat!
These fun cakes are infused with vibrant flavors, soaked in gelatin or sweetened condensed milk, and topped with whipped cream or frosting for the ultimate indulgence.
From fruity creations to chocolatey delights, poke cakes offer endless possibilities for creativity.
In this blog, we’ve rounded up 28+ summer poke cake recipes that will not only cool you down but also make you the star of every summer gathering.
Whether you’re hosting a BBQ, picnic, or casual get-together, these poke cake recipes are sure to impress your guests and satisfy your sweet tooth.
28+ Irresistible Summer Poke Cake Recipes That Are Perfect for Any Gathering
There you have it — over 28+ delicious and refreshing summer poke cake recipes that will make your dessert table the talk of the season!
Whether you’re craving the tangy flavors of citrus, the sweetness of berries, or the richness of chocolate, there’s a poke cake for every taste and occasion.
These cakes are not only easy to make but also incredibly versatile, allowing you to experiment with different flavor combinations and toppings.
So, the next time you’re planning a summer get-together, be sure to try one (or more!) of these irresistible poke cake recipes.
Tropical Mango Coconut Poke Cake
Nothing screams summer louder than the sweet, sunny flavors of mango and coconut.
This Tropical Mango Coconut Poke Cake is the perfect dessert for backyard BBQs, pool parties, or any lazy afternoon when you need a taste of the tropics. Every bite is moist, fruity, and refreshing, making it an instant crowd favorite.
Ingredients:
- 1 box white cake mix (plus ingredients listed on the box)
- 1 cup mango puree
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup coconut milk
- 1 cup whipped topping
- 1/2 cup toasted coconut flakes
- Fresh mango chunks for topping
Instructions:
- Preheat oven and prepare the white cake mix according to package instructions. Bake in a 9×13-inch pan and let it cool slightly.
- Once cooled, use the handle of a wooden spoon to poke holes all over the cake.
- In a bowl, whisk together mango puree, sweetened condensed milk, and coconut milk until smooth.
- Pour the mango-coconut mixture slowly over the cake, making sure it seeps into all the holes.
- Refrigerate the cake for at least 2 hours, preferably overnight.
- Spread whipped topping evenly over the chilled cake.
- Sprinkle toasted coconut flakes and fresh mango chunks on top before serving.
This cake is a tropical paradise in every forkful!
The vibrant mango and creamy coconut flavors blend beautifully, creating a light, sweet treat that’s irresistible on hot summer days.
Berry Lemonade Poke Cake
There’s nothing more refreshing in the summer than a cold glass of berry lemonade — except maybe this Berry Lemonade Poke Cake!
It’s the perfect balance of tart and sweet, with vibrant berry flavors that pop in every bite. Light, colorful, and downright cheerful, this cake will be a hit at summer potlucks and garden parties.
Ingredients:
- 1 box lemon cake mix (plus ingredients listed on box)
- 1 package (3 oz) strawberry gelatin (like Jell-O)
- 1 cup boiling water
- ½ cup cold water
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- 1 tub (8 oz) whipped topping
- Lemon zest for garnish
Instructions:
- Bake the lemon cake according to package directions in a 9×13-inch pan. Allow it to cool slightly.
- Poke holes all over the cake with the handle of a wooden spoon.
- In a small bowl, dissolve strawberry gelatin in boiling water. Stir in cold water.
- Carefully pour the gelatin mixture over the cake, letting it seep into the holes.
- Refrigerate the cake for at least 2 hours.
- Spread whipped topping evenly over the cooled cake.
- Top with fresh mixed berries and sprinkle lemon zest for a bright finish.
This Berry Lemonade Poke Cake tastes like pure sunshine — it’s juicy, bright, and incredibly easy to make.
The combination of lemon and fresh berries creates a refreshing dessert that’s impossible to resist during warm summer nights.
Coconut Cream Dream Poke Cake
Dreamy, creamy, and loaded with tropical coconut flavor, the Coconut Cream Dream Poke Cake is everything a summer dessert should be.
It’s sweet, luxurious, and incredibly moist thanks to the rich cream of coconut soaked into every bite. If you love coconut, this cake will become your go-to summer indulgence.
Ingredients:
- 1 box white cake mix (plus ingredients needed)
- 1 can (15 oz) cream of coconut (like Coco Lopez)
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 cup shredded sweetened coconut
- Toasted coconut for garnish (optional)
Instructions:
- Prepare and bake the white cake according to box directions in a 9×13-inch pan.
- When the cake is still warm, poke holes throughout the surface using the end of a wooden spoon.
- Mix together the cream of coconut and sweetened condensed milk, then pour it evenly over the cake.
- Let the cake cool completely, then spread whipped topping over it.
- Sprinkle shredded coconut generously over the top. Add toasted coconut if desired for an extra crunch.
Every bite of this Coconut Cream Dream Poke Cake feels like a mini tropical vacation.
It’s rich, silky, and loaded with coconut goodness that makes it perfect for summer gatherings or just a sweet escape on a hot afternoon.
Mango Margarita Poke Cake
Bright, tangy, and just a little bit sassy, this Mango Margarita Poke Cake brings a tropical party to your plate!
With flavors of juicy mango and a hint of lime, this cake feels like the perfect sweet follow-up to a fun summer BBQ — no cocktail shaker required.
Ingredients:
- 1 box white or yellow cake mix (plus box ingredients)
- 1 package (3 oz) mango-flavored gelatin
- 1 cup boiling water
- ½ cup cold water
- ¼ cup lime juice
- 1 tub (8 oz) whipped topping
- Lime zest and mango slices for garnish
- Coarse sugar (optional for “salted rim” effect)
Instructions:
- Bake the cake according to box directions in a 9×13-inch pan.
- After baking, poke deep holes all over the cake.
- Dissolve the mango gelatin in boiling water, then add cold water and lime juice. Mix well.
- Pour the gelatin mixture slowly over the cake, allowing it to fill the holes.
- Refrigerate for 2–3 hours until completely cooled and set.
- Spread whipped topping over the cake and sprinkle with lime zest.
- Decorate with fresh mango slices and a sprinkle of coarse sugar around the edges for a “salted rim” look.
The Mango Margarita Poke Cake captures the fiesta spirit in dessert form.
It’s tropical, tangy, and playfully sweet — a sure way to make any summer gathering feel just a little more like a beach party.
Watermelon Fizz Poke Cake
Cool, refreshing, and packed with a fizzy punch, the Watermelon Fizz Poke Cake brings the nostalgia of summer BBQs and poolside hangouts straight to your dessert table.
The burst of watermelon flavor combined with a sweet soda-like fizz makes this cake a crowd favorite. It’s the ultimate way to enjoy the refreshing taste of watermelon without needing to slice it up!
Ingredients:
- 1 box white cake mix (plus ingredients listed on the box)
- 1 package (3 oz) watermelon gelatin
- 1 cup boiling water
- 1 cup cold lemon-lime soda (like Sprite or 7Up)
- 1 tub (8 oz) whipped topping
- Watermelon-flavored candy or fresh mint for garnish (optional)
Instructions:
- Bake the white cake according to the box instructions in a 9×13-inch pan and let it cool slightly.
- Use the end of a wooden spoon to poke holes all over the cake.
- Dissolve the watermelon gelatin in boiling water, then add cold soda and mix gently to combine.
- Pour the gelatin mixture over the cake, letting it soak into the holes.
- Refrigerate the cake for at least 2 hours to allow the flavors to set.
- Spread whipped topping over the top and garnish with watermelon-flavored candy or fresh mint for a fun touch.
The Watermelon Fizz Poke Cake is a refreshing, effervescent treat that perfectly captures the lighthearted essence of summer.
With a fizzy twist on the classic poke cake, it’s an innovative dessert your guests will love.
Strawberry Shortcake Poke Cake
Sweet, simple, and satisfying, the Strawberry Shortcake Poke Cake takes the classic combination of strawberries, cream, and cake and gives it a modern, poke cake twist.
This dessert features moist vanilla cake, sweet strawberry gelatin, and whipped cream topping, making it the perfect treat for a summer picnic or family gathering.
Ingredients:
- 1 box vanilla cake mix (plus ingredients needed on box)
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 tub (8 oz) whipped topping
- 1½ cups fresh strawberries, sliced
- 2 tbsp sugar (optional, to macerate strawberries)
Instructions:
- Bake the vanilla cake as instructed on the box in a 9×13-inch pan. Allow it to cool.
- Use a wooden spoon to poke holes all over the cake.
- Dissolve the strawberry gelatin in boiling water, then stir in the cold water.
- Slowly pour the gelatin over the cake, ensuring it seeps into the holes.
- Refrigerate the cake for about 2 hours.
- Once chilled, spread the whipped topping evenly over the cake.
- Slice fresh strawberries and layer them on top of the cake. If desired, sprinkle the strawberries with sugar and let them macerate for about 10 minutes for extra sweetness.
This Strawberry Shortcake Poke Cake is a simple yet crowd-pleasing dessert, offering a balance of sweetness and lightness.
It’s the perfect way to showcase summer strawberries in a vibrant, easy-to-make cake. A true classic for any season, it embodies the sweet flavors of summer in every bite.
S’mores Poke Cake
Inspired by the classic campfire treat, the S’mores Poke Cake brings the nostalgia of roasting marshmallows to your dessert table in an easy, decadent cake form.
With layers of gooey chocolate, marshmallow fluff, and crunchy graham crackers, this poke cake combines all the best elements of s’mores for a deliciously indulgent summer treat.
Ingredients:
- 1 box chocolate cake mix (plus ingredients listed on box)
- 1 package (3.9 oz) chocolate pudding mix (instant)
- 1 cup cold milk
- 1 jar (7 oz) marshmallow fluff
- 1½ cups crushed graham crackers
- 1 cup mini marshmallows
- 1 bar (4 oz) milk chocolate, chopped (optional for garnish)
Instructions:
- Bake the chocolate cake according to box instructions in a 9×13-inch pan. Let it cool slightly.
- Poke holes all over the cake with the end of a wooden spoon.
- Prepare the chocolate pudding mix by whisking it with the cold milk until thickened. Pour the pudding evenly over the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 2 hours.
- Once chilled, spread marshmallow fluff over the pudding layer.
- Sprinkle crushed graham crackers generously on top and add mini marshmallows and chopped milk chocolate for garnish.
The S’mores Poke Cake is the ultimate indulgence, combining the best flavors of summer in a cake that’s easy to make and impossible to resist.
The rich, chocolatey goodness and gooey marshmallow topping make it the perfect summer dessert for anyone who loves the campfire classic.
Key Lime Pie Poke Cake
If you’re a fan of the tart, creamy flavor of key lime pie, this Key Lime Pie Poke Cake will be your new favorite summer dessert.
It’s light, zesty, and topped with a fluffy whipped topping that perfectly mirrors the flavor profile of the classic dessert. It’s the ultimate sweet and tangy treat for summer gatherings or a refreshing after-dinner bite.
Ingredients:
- 1 box white cake mix (plus ingredients needed on the box)
- 1 package (3 oz) lime gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- Lime zest for garnish
Instructions:
- Preheat oven and bake the white cake according to box directions in a 9×13-inch pan. Let it cool slightly.
- Poke holes in the cake using the end of a wooden spoon.
- Dissolve the lime gelatin in boiling water, then stir in cold water. Pour this mixture over the cake, ensuring it soaks into all the holes.
- In a separate bowl, whisk together the sweetened condensed milk and lime juice until smooth.
- Refrigerate the cake for about 2 hours.
- Spread the whipped topping over the cake and garnish with lime zest before serving.
The Key Lime Pie Poke Cake offers a delicious blend of creamy and tart flavors.
Its lightness and zest make it perfect for summer, and it’s a fun twist on the classic key lime pie, served in an easy-to-make, crowd-pleasing form.
Peaches and Cream Poke Cake
This Peaches and Cream Poke Cake is a celebration of summer’s juiciest fruit, paired with a rich and creamy filling.
Sweet peaches and a fluffy cream topping create a dessert that’s as indulgent as it is refreshing, making it the perfect way to enjoy those ripe, fresh summer peaches.
Ingredients:
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 package (3 oz) peach gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 can (15 oz) sliced peaches in syrup, drained (reserve the syrup)
- 1 tub (8 oz) whipped topping
- ½ cup sweetened condensed milk
Instructions:
- Preheat oven and bake the yellow cake mix according to box directions in a 9×13-inch pan. Let it cool slightly.
- Poke holes all over the cake using the end of a wooden spoon.
- Dissolve the peach gelatin in boiling water and stir in the cold water.
- Pour the gelatin mixture evenly over the cake, allowing it to seep into the holes.
- In a separate bowl, combine the sweetened condensed milk and reserved peach syrup. Pour this mixture over the cake as well.
- Refrigerate the cake for 2 hours to allow the flavors to meld.
- Top with whipped topping and sliced peaches for a refreshing finish.
The Peaches and Cream Poke Cake is a juicy and rich dessert, making it perfect for those who love the sweet, fragrant taste of fresh peaches.
It’s a light but indulgent treat that captures the essence of summer.
Raspberry Lemonade Poke Cake
For those who enjoy the tangy-sweet combination of raspberry and lemon, this Raspberry Lemonade Poke Cake is a refreshing summer delight.
The blend of tart lemon cake, sweet raspberry gelatin, and a creamy topping gives this dessert the perfect balance of flavors. It’s a vibrant, easy-to-make dessert that will be a hit at any summer gathering.
Ingredients:
- 1 box lemon cake mix (plus ingredients listed on the box)
- 1 package (3 oz) raspberry gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
- 1 tub (8 oz) whipped topping
- 1 cup fresh raspberries for garnish
- Lemon zest for garnish
Instructions:
- Preheat oven and bake the lemon cake mix according to the package instructions in a 9×13-inch pan. Let it cool slightly.
- Poke holes all over the cake with a wooden spoon.
- Dissolve the raspberry gelatin in boiling water and stir in the cold water.
- Slowly pour the raspberry gelatin over the cake, allowing it to soak into the holes.
- Refrigerate the cake for at least 2 hours to allow it to set.
- Spread whipped topping over the cake and garnish with fresh raspberries and lemon zest for a refreshing finish.
The Raspberry Lemonade Poke Cake is the perfect combination of tart and sweet, making it a favorite for summer.
Its bright colors and zesty flavors make it a standout dessert for any occasion, whether it’s a casual BBQ or a special celebration.
Blueberry Cheesecake Poke Cake
Indulge in the sweet, creamy richness of a blueberry cheesecake without the fuss of making an entire cheesecake!
This Blueberry Cheesecake Poke Cake combines a moist cake base with a decadent cheesecake filling and a burst of fresh blueberries. It’s a rich, creamy dessert that will have your guests begging for the recipe.
Ingredients:
- 1 box vanilla or white cake mix (plus ingredients listed on box)
- 1 package (3 oz) blueberry gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 tub (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping
- 1 cup fresh blueberries
Instructions:
- Bake the vanilla or white cake mix according to box directions in a 9×13-inch pan. Let it cool slightly.
- Poke holes all over the cake with the handle of a wooden spoon.
- Dissolve the blueberry gelatin in boiling water and stir in cold water. Pour the gelatin evenly over the cake, letting it soak into the holes.
- In a separate bowl, combine the cream cheese, sweetened condensed milk, and vanilla extract. Mix until smooth and creamy.
- Once the cake has chilled for 2 hours, spread the cream cheese mixture over the top.
- Refrigerate the cake for another hour before spreading whipped topping over it.
- Top with fresh blueberries and refrigerate for another hour or until ready to serve.
The Blueberry Cheesecake Poke Cake offers the perfect balance of creamy cheesecake and tart blueberries, making it a decadent yet refreshing dessert for any summer celebration.
It’s a guaranteed hit for anyone who loves a good cheesecake!
Orange Creamsicle Poke Cake
The nostalgic flavor of an Orange Creamsicle comes to life in this delightful poke cake.
With a citrusy burst of orange flavor and a creamy filling, this cake tastes like a frozen treat in cake form. It’s a sweet and tangy dessert that brings a playful twist to your summer dessert repertoire.
Ingredients:
- 1 box orange cake mix (plus ingredients on the box)
- 1 package (3 oz) orange gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 tsp vanilla extract
Instructions:
- Preheat the oven and bake the orange cake according to the box instructions in a 9×13-inch pan. Allow it to cool slightly.
- Poke holes all over the cake using the end of a wooden spoon.
- Dissolve the orange gelatin in boiling water and stir in the cold water. Pour the gelatin mixture evenly over the cake, letting it seep into the holes.
- In a separate bowl, combine the sweetened condensed milk and vanilla extract. Pour this over the cake, making sure it soaks in.
- Refrigerate the cake for 2 hours to allow the flavors to set.
- Spread whipped topping evenly over the cake.
- Garnish with orange zest or additional orange slices for a colorful, refreshing touch.
The Orange Creamsicle Poke Cake is light, creamy, and bursting with citrus flavor.
It’s a perfect way to cool down and enjoy a classic summer treat in cake form. This cake brings both nostalgia and new delight to your dessert table.
Chocolate Mint Poke Cake
This Chocolate Mint Poke Cake is perfect for anyone who loves the refreshing combination of chocolate and mint.
With rich chocolate cake, a cool minty filling, and a topping of whipped cream, it’s a minty twist on the classic chocolate dessert that’s ideal for a summer treat.
Ingredients:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 package (3 oz) mint chocolate pudding mix (instant)
- 1 cup cold milk
- 1 tub (8 oz) whipped topping
- ½ cup mini chocolate chips (optional for garnish)
- Fresh mint leaves for garnish
Instructions:
- Bake the chocolate cake according to box directions in a 9×13-inch pan. Let it cool.
- Poke holes all over the cake using a wooden spoon.
- In a bowl, prepare the mint chocolate pudding by whisking it together with the cold milk until it thickens. Pour the pudding evenly over the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 2 hours.
- Spread whipped topping over the cake.
- Garnish with mini chocolate chips and fresh mint leaves for an extra touch of minty freshness.
The Chocolate Mint Poke Cake offers a perfect balance of rich chocolate flavor and cool minty freshness. It’s a dessert that’s sure to satisfy chocolate lovers and mint enthusiasts alike.
Whether you serve it for a summer party or just as a sweet indulgence, it’s bound to be a favorite.
Coconut Lime Poke Cake
For anyone who loves tropical flavors, this Coconut Lime Poke Cake is a must-try.
With its combination of sweet coconut and zesty lime, this cake brings the tastes of a tropical vacation right to your dessert table. Light, fluffy, and refreshing, it’s the perfect cake to serve on a hot summer day.
Ingredients:
- 1 box white cake mix (plus ingredients listed on the box)
- 1 package (3 oz) lime gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 can (15 oz) cream of coconut (like Coco Lopez)
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- ½ cup toasted coconut flakes (for garnish)
- Lime zest (optional for garnish)
Instructions:
- Preheat the oven and bake the white cake according to box instructions in a 9×13-inch pan. Let it cool slightly.
- Poke holes all over the cake using the end of a wooden spoon.
- Dissolve the lime gelatin in boiling water, then add cold water.
- Pour the gelatin mixture evenly over the cake, allowing it to seep into the holes.
- In a separate bowl, combine the cream of coconut and sweetened condensed milk. Pour this mixture over the cake as well.
- Refrigerate the cake for 2 hours to allow it to set.
- Once chilled, spread whipped topping over the cake and garnish with toasted coconut flakes and lime zest.
The Coconut Lime Poke Cake is a refreshing, tropical dessert that’s both indulgent and light.
It’s perfect for summer parties, BBQs, or even just a sweet treat on a warm afternoon. The combination of coconut and lime is pure bliss!
Cherry Almond Poke Cake
This Cherry Almond Poke Cake is a deliciously sweet treat that pairs the rich flavor of almond with the bright, tart taste of cherries.
The result is a cake that’s flavorful and moist with the perfect balance of sweet and fruity. A fantastic cake for both casual and special summer occasions!
Ingredients:
- 1 box white or yellow cake mix (plus ingredients listed on the box)
- 1 package (3 oz) cherry gelatin
- 1 cup boiling water
- ½ cup cold water
- ½ tsp almond extract
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 cup maraschino cherries, chopped (reserve some for garnish)
- Sliced almonds for garnish
Instructions:
- Preheat the oven and bake the cake according to the box directions in a 9×13-inch pan. Allow it to cool.
- Poke holes all over the cake using a wooden spoon.
- Dissolve the cherry gelatin in boiling water and stir in the cold water.
- Pour the gelatin evenly over the cake, letting it soak into the holes.
- In a separate bowl, combine the sweetened condensed milk and almond extract. Pour this mixture over the cake.
- Refrigerate the cake for at least 2 hours.
- Spread whipped topping evenly over the cake and top with chopped maraschino cherries and sliced almonds.
The Cherry Almond Poke Cake is a perfect marriage of fruity and nutty flavors, making it a great dessert for any summer celebration.
Whether you’re serving it at a family BBQ or a dinner party, it’s sure to become a favorite.
Lemon Raspberry Poke Cake
For a bright, tangy, and sweet summer dessert, this Lemon Raspberry Poke Cake is a standout.
The tart lemon cake paired with the fresh sweetness of raspberries and a creamy topping creates a cake that’s both light and indulgent. It’s perfect for any gathering where you want a fresh and colorful dessert.
Ingredients:
- 1 box lemon cake mix (plus ingredients listed on the box)
- 1 package (3 oz) raspberry gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 cup fresh raspberries
- 1 tub (8 oz) whipped topping
- ½ cup sweetened condensed milk
- Lemon zest for garnish
Instructions:
- Preheat oven and bake the lemon cake according to box instructions in a 9×13-inch pan. Let it cool slightly.
- Poke holes all over the cake with a wooden spoon.
- Dissolve the raspberry gelatin in boiling water, then stir in cold water.
- Pour the raspberry gelatin evenly over the cake, allowing it to soak into the holes.
- In a separate bowl, mix the sweetened condensed milk with a handful of fresh raspberries, lightly mashing them to release their juice.
- Pour the condensed milk mixture over the cake and refrigerate for at least 2 hours.
- Once chilled, spread whipped topping over the cake and garnish with fresh raspberries and lemon zest.
The Lemon Raspberry Poke Cake offers a burst of tangy lemon and sweet raspberry in every bite.
Its light, refreshing taste makes it the ideal dessert for warm summer evenings and is sure to impress your guests with both its beauty and flavor.
Pineapple Upside-Down Poke Cake
If you love the classic Pineapple Upside-Down Cake, you’ll adore this tropical twist in poke cake form.
With juicy pineapple rings, a rich brown sugar glaze, and a fluffy cake base, this dessert offers all the flavors of the beloved classic in a fun and easy-to-make version.
Ingredients:
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 package (3 oz) pineapple gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 can (20 oz) pineapple rings, drained and juice reserved
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1 tub (8 oz) whipped topping
- Maraschino cherries for garnish (optional)
Instructions:
- Preheat the oven and bake the yellow cake according to the box instructions in a 9×13-inch pan. Allow it to cool slightly.
- Poke holes all over the cake using the end of a wooden spoon.
- Dissolve the pineapple gelatin in boiling water and stir in cold water, using some of the reserved pineapple juice if needed to enhance the flavor.
- Pour the gelatin mixture evenly over the cake, letting it soak into the holes.
- In a small bowl, mix the brown sugar and vanilla extract. Spread this mixture over the cake, adding pineapple rings around the top.
- Refrigerate the cake for 2 hours to let the flavors set.
- Spread whipped topping over the chilled cake, and garnish with maraschino cherries if desired.
This Pineapple Upside-Down Poke Cake brings the sweetness and tropical flavors of pineapple to your table in an easy, poke cake version.
The combination of the gooey glaze and moist cake makes this a delicious summer dessert for any occasion.
Blackberry Lemonade Poke Cake
Blackberries and lemon are a match made in heaven, and this Blackberry Lemonade Poke Cake is the perfect way to celebrate that pairing.
The tart lemon cake is complemented by a sweet blackberry gelatin and a cool, creamy topping. It’s a vibrant and refreshing dessert that’s perfect for summer picnics or a backyard BBQ.
Ingredients:
- 1 box lemon cake mix (plus ingredients listed on the box)
- 1 package (3 oz) blackberry gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 cup fresh blackberries for garnish
- Lemon zest for garnish
Instructions:
- Preheat the oven and bake the lemon cake according to the box instructions in a 9×13-inch pan. Let it cool slightly.
- Poke holes all over the cake using the end of a wooden spoon.
- Dissolve the blackberry gelatin in boiling water, then add cold water.
- Pour the gelatin mixture evenly over the cake, allowing it to soak into the holes.
- In a separate bowl, mix the sweetened condensed milk with a bit of lemon juice, then pour it over the cake, ensuring it soaks in.
- Refrigerate the cake for 2 hours to allow the flavors to set.
- Once chilled, spread whipped topping over the cake and garnish with fresh blackberries and lemon zest.
This Blackberry Lemonade Poke Cake is a delightful balance of tart lemon and sweet, juicy blackberries.
It’s a gorgeous, refreshing dessert that will brighten up any summer party or gathering with its vivid color and irresistible flavor.
Kiwi Pineapple Poke Cake
For a unique tropical treat, try this Kiwi Pineapple Poke Cake.
The combination of juicy pineapple and tangy kiwi in a moist cake base makes it an exotic, fruity delight. Topped with whipped cream and more fresh fruit, this cake is as visually stunning as it is delicious.
Ingredients:
- 1 box white cake mix (plus ingredients listed on the box)
- 1 package (3 oz) pineapple gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 can (20 oz) crushed pineapple, drained (reserve the juice)
- 2-3 ripe kiwis, peeled and sliced
- 1 tub (8 oz) whipped topping
- Fresh pineapple chunks and kiwi slices for garnish
Instructions:
- Preheat the oven and bake the white cake according to box instructions in a 9×13-inch pan. Let it cool slightly.
- Poke holes all over the cake using the end of a wooden spoon.
- Dissolve the pineapple gelatin in boiling water and add cold water, using some of the reserved pineapple juice for added flavor.
- Pour the gelatin mixture evenly over the cake, allowing it to soak into the holes.
- Refrigerate the cake for 2 hours to allow the flavors to set.
- Top the cake with a layer of whipped topping and arrange fresh pineapple chunks and kiwi slices on top for a beautiful, tropical garnish.
The Kiwi Pineapple Poke Cake is bursting with tropical flavors and is a fun, vibrant dessert perfect for summer celebrations.
The tangy kiwi and sweet pineapple make this cake a crowd-pleaser that’s sure to impress.
Strawberry Cheesecake Poke Cake
This Strawberry Cheesecake Poke Cake combines the rich, creamy taste of cheesecake with the fresh sweetness of strawberries.
The base is a soft, buttery cake soaked in sweetened condensed milk and topped with a creamy cheesecake filling, fresh strawberries, and whipped topping for the perfect summer dessert.
Ingredients:
- 1 box vanilla or white cake mix (plus ingredients listed on the box)
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) cream cheese, softened
- 1 tub (8 oz) whipped topping
- 1 cup fresh strawberries, sliced
- 1 tsp vanilla extract
Instructions:
- Preheat the oven and bake the cake according to the box instructions in a 9×13-inch pan. Let it cool slightly.
- Poke holes all over the cake using the end of a wooden spoon.
- Dissolve the strawberry gelatin in boiling water, then add cold water. Pour the gelatin mixture over the cake, allowing it to soak into the holes.
- In a bowl, mix the sweetened condensed milk with softened cream cheese and vanilla extract. Pour this mixture evenly over the cake and refrigerate for 2 hours.
- Spread whipped topping over the cake and garnish with sliced fresh strawberries.
- Refrigerate for at least another hour before serving.
The Strawberry Cheesecake Poke Cake is a decadent, creamy dessert that’s full of flavor and texture.
The combination of cheesecake filling and juicy strawberries makes it a perfect dessert for any summer event or family gathering.
Watermelon Poke Cake
This Watermelon Poke Cake is a fun, colorful dessert that mimics the vibrant look and taste of a fresh watermelon.
The moist cake is infused with bright red and green colors, and the combination of watermelon-flavored gelatin and whipped topping makes it a cool, refreshing treat.
Ingredients:
- 1 box white cake mix (plus ingredients listed on the box)
- 1 package (3 oz) watermelon gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
- 1 tub (8 oz) whipped topping
- Green food coloring (optional)
- Red food coloring (optional)
- Watermelon slices for garnish (optional)
Instructions:
- Preheat the oven and bake the white cake according to the box instructions in a 9×13-inch pan. Let it cool slightly.
- Poke holes all over the cake using the end of a wooden spoon.
- Dissolve the watermelon gelatin in boiling water, then stir in cold water.
- Divide the gelatin mixture into two parts, using red food coloring in one part and green food coloring in the other.
- Pour the red gelatin mixture over the cake first, followed by the green gelatin mixture.
- Refrigerate for 2 hours to allow the gelatin to set and soak into the cake.
- Spread whipped topping over the cake to create a “watermelon rind” effect.
- Garnish with small watermelon slices if desired for an extra festive touch.
This Watermelon Poke Cake is not only visually stunning but also deliciously refreshing.
The watermelon flavor and vibrant colors make it a perfect treat for summer picnics, BBQs, and poolside parties.
Mocha Hazelnut Poke Cake
For coffee lovers, this Mocha Hazelnut Poke Cake is an indulgent and rich dessert that combines the flavors of coffee, chocolate, and hazelnut.
The moist chocolate cake is soaked in a creamy coffee-flavored mixture and topped with whipped topping, making it a perfect dessert for any coffee enthusiast.
Ingredients:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 package (3 oz) mocha-flavored gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 cup strong brewed coffee (cooled)
- ½ cup sweetened condensed milk
- 1 tsp hazelnut extract (or 2 tbsp hazelnut syrup)
- 1 tub (8 oz) whipped topping
- Crushed hazelnuts or chocolate shavings for garnish
Instructions:
- Preheat the oven and bake the chocolate cake according to the box instructions in a 9×13-inch pan. Allow it to cool slightly.
- Poke holes all over the cake with the end of a wooden spoon.
- Dissolve the mocha gelatin in boiling water, then stir in cold water and the cooled brewed coffee.
- Pour the gelatin-coffee mixture over the cake, allowing it to soak into the holes.
- In a separate bowl, combine the sweetened condensed milk with hazelnut extract. Pour this mixture over the cake and refrigerate for 2 hours.
- Spread whipped topping over the cake and garnish with crushed hazelnuts or chocolate shavings.
The Mocha Hazelnut Poke Cake is the perfect dessert for coffee lovers who crave a little indulgence.
The rich coffee flavor, combined with the sweet hazelnut undertones, makes this an unforgettable dessert that will elevate any summer gathering.
