Poke Cake 4 Ways!
Find all 4 recipes in the Comments
Lemon Poke Cake:
1 (15.25 ounce) box of lemon cake mix (plus ingredients listed on the package)
2 (3.4 ounce) boxes of instant lemon pudding mix
3 ½ cups cold milk
1 (8-ounce) tub of cool whip, thawed
fresh lemon for topping (optional)
Butterfinger Poke Cake:
1 (15.25 ounce) box golden butter cake mix
3 large eggs
1 cup milk
⅓ cup salted butter melted
⅔ cup hot fudge, room temperature
1 cup caramel topping, room temperature
1 (8-ounce) tub of whipped topping
1 cup chopped Butterfingers
Boston Cream Poke Cake:
1 (15.25 ounce) box yellow cake mix
5 cups half and half, divided
3 large eggs
½ cup (1 stick) salted butter, melted
2 (3.4 ounce) boxes instant French vanilla pudding mix
1 ¼ cup heavy cream
1 (10 ounce) package dark chocolate chips
Chocolate Caramel Poke Cake:
15.25 ounce chocolate cake mix
1 cup water
½ cup melted butter
3 eggs
⅔ cup caramel sauce, divided
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
½ cup Heath bar crumbles
⅛ cup dark chocolate chips
⅛ cup milk chocolate chips