Total Time
55mins
Prep 20 mins
Cook 35 mins

I have long been a fan of other "poke cakes", because the fruity gelatins make the cake incredibly moist and give it a nice burst of flavor. I thought this would be a nice rendition for Halloween. It comes from Quick Cooking magazine.

Ingredients Nutrition

Directions

  1. Prepare and bake the cake according to package directions, using a 9X13 baking pan.
  2. Cool on wire rack for 1 hour.
  3. In small bowl, dissolve gelatin in boiling water and then stir in cold water.
  4. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart in all directions.
  5. Slowly pour gelatin over cake.
  6. Refrigerate 2-3 hours.
  7. For frosting, in a small mixing bowl cream butter until fluffy.
  8. Beat in confectioners sugar, cocoa, milk and vanilla until smooth.
  9. Spread over cake.
  10. Top with candied pumpkins.
  11. Cover and refrigerate until serving.
Most Helpful

4 5

I love poke cakes and this was no exception! I did tweak it a tiny bit- I substituted half the water with Grand Marnier when making the Jello! Also, I divided this into two separate 9x9" pans so I had one cake to bring to work, and one cake to keep! It was a definite hit at work- the Jello Grand Marnier made the cake very moist and gave it a nice flavor! Definitely worthwhile!

4 5

I had plans to make this during Halloween week, but forgot about it until this week. A little late, but that's ok. I also could not locate any of the little pumpkins after Halloween, so I used regular candy corn. Cake is supper moist as all pokes cakes are. You even use a can frosting to save time. Nice treat for Halloween or just Fall. Thanks!

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