COTTON CANDY POKE CAKE
Ingredients
For the Cake:
1 box white or vanilla cake mix (plus ingredients on box)
Pink and blue food coloring
1 tsp cotton candy flavoring (optional)
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For the Poke Filling:
1 box (3 oz) blue raspberry Jell-O
1 box (3 oz) pink strawberry or cotton candy Jell-O
1 cup boiling water (each color)
1 cup cold water (each color)
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For the Whipped Topping:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla or cotton candy extract
Pink food coloring (for half the cream)
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For Garnish:
Cotton candy
Sprinkles
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Instructions
1. Bake the Cake:
Preheat oven to 350°F (175°C). Prepare cake batter according to box instructions.
Divide batter into two bowls. Color one pink and one blue, then alternate scoops into a greased 9x13-inch pan or create layers in round pans.
Bake as directed. Cool completely.
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2. Poke & Fill:
Using a skewer or handle of a spoon, poke holes all over the cooled cake.
Mix each Jell-O packet with 1 cup boiling water, stir to dissolve, then add 1 cup cold water.
Pour the pink Jell-O over half of the cake, blue over the other half. Chill for 1–2 hours.
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3. Make Whipped Topping:
Beat cold cream, sugar, and flavoring until stiff peaks form. Divide and tint one portion pink.
Layer the top of the cake with both whipped creams or pipe rosettes for decoration.
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4. Garnish:
Decorate with cotton candy tufts and sprinkles right before serving.