By Julie Senger

If you need a sweet treat to take to an Easter gathering, birthday party, or any other special occasion (or just because!), check out these yummy spring-inspired poke cake recipes, which are easy to transport because they stay right in the same pan they’re baked in. In case you’re unfamiliar, a poke cake is exactly what it sounds like — a baked cake with poked holes filled with glaze, pudding, icing, fruit, or another liquid or cream-based confection to infuse extra flavor into each bite.

Important Note for Each of the Following Recipes
Please use your favorite boxed cake mix in the specified flavor, prepared according to package instructions and baked in a 9x13-inch pan. When finished baking, allow the cake to cool to room temperature then use the handle of a wooden spoon to poke holes 1-2 inches apart over the entire cake surface, being careful not to poke all the way to the bottom of the pan.

Berry Cheesecake

(white cake)

Ingredients

For the Berry Cheesecake Filling:

• 2 cups strawberries, mashed
• 8 oz cream cheese, softened
• 14 oz sweetened condensed milk
• 1 cup blueberries, mashed
• 1 cup raspberries, mashed

For the Topping:

• 8 oz whipped topping
• 4-5 graham cracker sheets, crumbled
• Blueberries, raspberries, and sliced strawberries for garnish

Directions

For the Filling:

In a large bowl, combine mashed strawberries with softened cream cheese and condensed milk, whisking until there are no large lumps. Fold in mashed blueberries and raspberries, and lightly stir, so the colors of the berries are streaky and not overly blended. Pour the mixture over the cake and let it settle into the holes for about 10 minutes. After sinking into the holes, the mixture should form a thin layer on the top of the cake.

For the Topping:

Carefully spread the whipped topping over the top of the cake. Evenly distribute blueberries, raspberries, and sliced strawberries across the surface and sprinkle with graham cracker crumbs. Chill the cake for at least 3 hours or as long as overnight.

Carrot

(carrot cake)

Ingredients

For the Buttermilk Glaze Filling:

• 1 cup sugar
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1 1/2 teaspoons baking soda
• 1 teaspoon vanilla extract

For the Cinnamon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon vanilla extract
• 4 cups powdered sugar

Directions

For the Filling:

Add the sugar, buttermilk, butter, corn syrup, and baking soda to a medium-sized saucepan over medium heat. Continuously stir the mixture for 8-10 minutes until the glaze is a light amber color. Remove from heat and stir in the vanilla extract. Let the glaze cool for 15-20 minutes until warm before pouring it evenly over the top of the cake. Allow the cake to sit until cooled completely.

For the Frosting:

Mix the butter and cream cheese until light and fluffy with no large lumps. Add the brown sugar, cinnamon, and vanilla extract then mix until combined. Gradually add the powdered sugar and mix until smooth. Spread the frosting evenly over cooled cake.

Key Lime


(yellow cake)

Ingredients

For the Key Lime Filling:

• 14 oz can sweetened condensed milk
• 3/4 cup whipping cream
• Zest of 1/2 a lime
• 1/2 cup bottled key 
lime juice

For the Topping:

• 1 1/4 cup whipping cream
• 1 teaspoon vanilla
• 3 tablespoons sugar
• Fresh lime and strawberry slices and/or grated lime zest for garnish (optional)

Directions

For the Filling:

In a medium bowl, whisk together sweetened condensed milk, whipping cream, and lime zest. Next, stir in the key lime juice. Pour the filling over the top of the cake and spread it across the surface, so it fills all the holes. Refrigerate for at least one hour or as long as overnight.

For the Topping:

Add whipping cream to a medium bowl that has been chilled in the freezer. Using a hand mixer, mix the cream until frothy. Add vanilla and gradually add sugar as you continue to mix until peaks form. Spread the topping over the cake and garnish with sliced strawberries, sliced limes, and grated lime zest, if desired.

Peanut Butter Banana

(yellow cake)

Ingredients

For the Peanut Butter Banana Filling:

• 2 medium bananas, mashed
• 1 cup creamy peanut butter, melted
• 14 oz can sweetened condensed milk

For the Topping:

• 8 oz whipped topping
• 2 medium bananas, sliced
• 1/2 cup peanut butter, melted
• 1/2 cup roasted peanuts, chopped

Directions

For the Filling:

Combine all ingredients in a medium bowl. Pour the mixture over the cake and spread it evenly to help it settle into the holes. Let it sit for about 10 minutes. Some of the mixture will stay on top of the cake.

For the Topping:

Carefully spread whipped topping over the cake. Evenly distribute sliced bananas across the topping, drizzle melted peanut butter across the surface, and sprinkle with roasted peanuts. Chill the cake for at least 3 hours or as long as overnight.