I have seen on Pinterest lately that Poke Cakes and Dump Cakes are kind of… trending?? I think the basis of it is because it’s easy. Everybody falls into the… “I don’t have time” category and I understand or at least I did when I was working the 40 hour work weeks and trying to maintain a farm. You know, take a Saturday that you’re at home in the kitchen and make it. It’s a lot of work but it’s so worth it. You’ll feel a complete since of pride. You didn’t use a cake mix, you didn’t use canned fruit, you didn’t use boxed pudding… That amazing taste from the moist cake you made, came from your hands and your hands alone so I encourage you to try this. There might also be people like me that don’t stock their kitchens worth a darn… No powdered sugar, no pudding mix, nothing. It might seem like I’m a failure but you know, I came up with some things on my own.
Just letting you know, you will have the insane need to brag on yourself if you make these recipes from scratch, but it’s okay, you deserve to if you didn’t use a cake mix!
The example of a Poke Cake that I’ve seen is through my old boss (she was a caterer, which made me a catering assistant at the time) and would take a cake mix and bake it, then pokes holes in it. Either she’d add sweet condensed milk or a pudding to it and either cool whip or whipped cream. I think Pioneer Woman does the “Dump Cake” which is taking canned fruit, adding to the bottom of pan, pour cake mix over and add pieces of butter to it. Which really sounds like a crisp to me. (By the way, I have a great crisp recipe that I’ll share some other time, super simple and delicious) WARNING: I do have to warn you, from this point on, there will be about 3 recipes I’m listing and that’s not counting whipped cream. It will take a bit of time but if you do it right like, prepare you cake and get it in the oven then make your pudding and put in the fridge then make your blueberry sauce…. By then your cake should be done and you can start poking holes and add the your other recipes to it.
Yellow Cake Recipe
- 2/3 cup butter, softened
- 1-3/4 cups sugar
- 2 eggs
- 1-1/2 tsp vanilla
- 2-1/2 cups all-purpose flour
- 2-/2 tsp baking powder
- 1/2 tsp salt
- 1-1/4 cups milk
This is how you do it:
- Cream butter and sugar until light and fluffy, add eggs one at a time, beat in vanilla.
- Combine the flour, baking powder, and salt and add to creamed mixture alternately with the milk. Beating well after each addition.
- Transfer to a 9×13 pan, spray or grease it. Bake at 350 degrees F for 30-35 min (I’m not sure how much the time was, I’m not a timer kind of gal, my oven never matches the time when I do use a timer, just keep an eye on it and test in the middle with a tooth pick)
Vanilla Pudding Recipe
- 3/4 cup sugar
- 3 tbs cornstarch
- 3 cups milk
- 4 egg yolks, beaten
- 1 tbs butter (I’m not saying “or margarine” because that is chemical crap…. Use sweet cream butter, better yet buy a cow and you can make your own butter or just get some heavy cream and here’s how)
- 1-1/2 tsp vanilla (Even more delicious would be vanilla bean but I’m out need to order more)
Here’s how you do it: (If you’re tired at this point, I don’t blame you if you want to use the pudding mix)
- In a sauce pan combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for for 2 minutes more. Remove from heat. Gradually stir in milk to the beaten eggs. (TIP: This is called tempering the eggs. If you add them all at once or too quickly, you’ll have chunky scrambled egg pudding. Remember to stir/whisk when you’re tempering eggs)
- Add egg mixture to saucepan. Bring to a gentle boil, reduce heat. Stir in butter and vanilla, pour pudding into a bowl. Cover surface with plastic wrap, put in fridge to cool.
Blueberry Sauce Recipe
- 2 tbs cornstarch
- 1/4 cup sugar
- 1/4 cup water
- 2 cups fresh or frozen blueberries (by the way, it doesn’t have to be blueberries I’m sure you could do whatever berry you prefer I just had a lot left over in the freezer from when we went to Persimmon Hill Farms which I LOVE! It’s in Lampe, MO. If you’re a local, I highly recommend this place they have a little bit of everything including an amazing blueberry muffin that they serve with ice cream)
This is how you do it: (If you’re tired at this point, I don’t blame you if you don’t want to make whipped cream there’s always cool whip 🙂
- Combine sugar and cornstarch in a small saucepan. Stir in the water until smooth. Add blueberries; bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer or until thickened.
After I “poke” the cake, I thought adding some blueberry sauce over the cake would be awesome sauce (haha pun intended)
Yes, it looks sloppy but that won’t matter. Put this baby in the fridge for 30min-1hr
Since your cake has been chilling in the fridge a few minutes before you’re ready to serve or eat it or whatever make up some whipped cream (or cheat and buy some or cool whip)
The final touch which adds another flavor profile to the decadent cake is zest a lemon and orange, maybe about 1 tsp each and put it in the whipped cream. Put the whipped cream on the cake and then add the last of your blueberry sauce. AMAZING!!!!!!! Take a bite into heaven, don’t you agree??