Pumpkin Patch Poke Cake - Kraft Recipes Top
Comida Kraft
Recipe Box

Pumpkin Patch Poke Cake

Prep Time
20
min.
Total Time
4
hr.
Servings

16 servings

What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Poke deep holes in cake at 1/2-inch intervals, using end of wooden skewer or chopstick.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Carefully pour gelatin over warm cake.
  • Beat pudding mix and milk in separate medium bowl with whisk 2 min.; spread over cake.
  • Separate cookie halves; scrape off and discard creme filling. Crush cookies finely; sprinkle over pudding. Refrigerate 3 hours.
  • Tint frosting with food coloring; spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag, then use to pipe frosting onto top of cake to resemble pumpkin vines as shown in photo. Add pumpkin candies.

Special Equipment Needed

Storage Know-How

Store prepared poke cake in the refrigerator for up to 3 days.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 310
Total fat 10g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 400mg
Carbohydrate 54g
Dietary fiber 1g
Sugars 36g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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