Jello Poke Cake

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I made a good old fashioned Jello Poke Cake for St. Patrick’s Day.  It was really good and easy.

1 package white cake mix (regular size)
2 packages (3 ounces each) lime gelatin
1 cup boiling water
1/2 cup cold water

Topping:

1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Green sprinkles

Directions:

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking dish.

Cool on a wire rack for 1 hour.

In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake.

Slowly pour gelatin over cake. Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping.

Spread over cake. Decorate with sprinkles.

Cover and refrigerate until serving.

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Fresh Strawberry Cake

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 This is a recipe my mother in law gave me when I first got married.  I have been making this recipe ever since and everyone loves it.  Fresh strawberries really make a difference in the taste of the cake.  It doesn’t take a lot of time to make.  The only thing that takes time is waiting for it to cool off before putting the icing on it.

Cake:

1 box white cake mix
1 box strawberry jello
2/3 cup oil
1/2 cup water
4 eggs
2/3 cup crushed fresh berries

Icing:
1/2 stick butter
3 oz. package cream cheese
Dash of salt
1 pound powdered sugar
1/3 cup crushed berries

Cake: Mix cake mix and jello until blended. Add oil and water and beat 2 to 3 minutes. Add eggs and berries and beat 2 to 3 minutes. Bake in a lightly greased and floured 9×13 inch pan or 3 layer pans. Bake at 325 degrees F for 20-30 for layer pans. Bake at 350 degrees F for 25 minutes for 9×13 pan. (I ended up cooking my 9×13 inch pan for 35 minutes.)

Icing: Beat butter and cream cheese with salt until smooth. Gradually beat in 1/2 the powdered sugar, then the strawberries, then the remaining powdered sugar until smooth. Ice cooled cake.

Orange Dreamsicle Cake

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One of my favorite things to eat on a hot summer day when I was growing up was an orange dreamsicle popsicle.  I savored every cold bite of orange and vanilla flavors.  It isn’t any wonder that after I got older I still craved those flavors so I thought I would make an Orange Dreamsicle Cake.  It is one of my favorites.

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Combine 1 package of French Vanilla Cake Mix, 12 oz. of orange soda and 2 eggs.  Since I had some leftover orange soda I drank it while I was mixing up the cake just to get my taste buds going.

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Spray a 9×13 inch pan with an oil spray.  Pour the cake batter into the pan and bake it at 350 degrees for 30 minutes.

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About 5 minutes before the cake needs to come out of the oven, mix 1 package of orange jello into 1 cup of hot water.  Mix up the jello until it is completely dissolved.  Then add 1 cup of cold water to the jello.

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When the cake comes out of the oven, pierce the cake with a fork.  Carefully pierce the cake as many times as possible.

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Pour the jello mixture that you just mixed up on top of the cake.  Cover the cake and refrigerate it for 2 hours.  Right before the end of the 2 hours, mix up the frosting.

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Pour one box of french vanilla instant pudding into a bowl.

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Pour 1 package of orange jello into the same bowl.

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Pour 1 cup of cold milk into the bowl and mix it up.

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Add one teaspoon of vanilla.

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Add 8 ounces of a frozen whipped topping that has been thawed out.  Fold it into the jello/pudding mixture.

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Now your frosting is ready to put on the cake!  Cover the cake after it has been iced and refrigerate for 1 hour before serving.

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Now enjoy every luscious bite!!!

Here is the recipe:

Orange Dreamsicle Cake

  • 2 eggs
  • 1 regular sized vanilla cake mix
  • 1 can orange soda pop
  • 2 pkg. Jell-O orange
  • 1 pkg. instant vanilla pudding mix
  • 1 C. milk
  • 2 C. water
  • 1 tsp vanilla extract
  • 8 oz Cool Whip Whipped Topping

 Mix cake mix with orange pop and eggs. Spray 9×13 cake pan with Pam, pour batter into pan. Bake 20 -30 minutes at 350 degrees. When cake is done, poke holes in the cake with fork sprayed with Pam. Mix 1 pkg. of orange jello in 1 C. hot water until dissolved.  Add 1 C. cold water and pour entire mixture over cake.  Refrigerate for at least 2 hours.

Mix vanilla pudding mix and other pack of Jell-O together (dry). Add 1 C. of milk and 1 tsp. vanilla. Mix well, blend in thawed Cool Whip. Use this mixture to frost cake! Keep cake refrigerated.

Earthquake Cake-it shakes my world!!

This has got to be my favorite cake, hands down.  I love the chocolate gooey pecan, coconut and cream cheese concoction.  What makes this cake even better, is how easy it is to make.  It is also a wonderful picnic cake.  It doesn’t have any icing on it to melt in the hot temperatures.

Spray a 13×9 inch pan with an oil spray.  Sprinkle 1 cup of coconut and 1 cup of chopped pecans on the bottom of the pan.

Following the instructions on the back of a German Chocolate Cake mix.  Pour the batter on top of the coconut and pecan mixture.

Pour 1 pound of powdered sugar into a bowl.

Add 8 oz. of softened cream cheese to the powdered sugar.

Then add 1 melted stick of butter to the powdered sugar.

Cream the powdered sugar, cream cheese and melted butter together.

Using a spoon, put a dollop of the powdered sugar/cream cheese mixture on top of the cake mix.  Put the dollops all over the top of the cake.

After the dollops are put on top of the cake, it should look something like this.  Cook this in a 350 degree oven for about 50 minutes or until done.

When taken out of the oven, it will look like this.  It looks like an earthquake hit it with the fault lines and everything in it.   Try it sometime.  It will shake your world too!