Fruity Tropical Poke Cake
This Fruity Tropical Poke Cake soaks a white cake with mango gelatin, then layers on a tangy orange cream cheese filling and a fluffy banana pudding topping. A make-ahead mango poke cake that's perfect for summer parties.
Ingredients
- 1 box white cake mix 15.25 ounces, plus the ingredients listed on the box
- 1 3 ounce package mango gelatin (85 g)
- 1 cup boiling water
- 2 8 ounce packages cream cheese, softened
- ½ cup powdered sugar
- 1 ½ teaspoons orange extract
- 1 3.4 ounce package banana pudding mix instant (96 g)
- 1 cup milk
- 1 8 ounce tub whipped topping, thawed (227 g)
- Your choice tropical fruit to garnish such as mango, pineapple, banana, kiwi or orange
Instructions
- Preheat the oven and prepare the white cake mix according to the package directions. Bake in a greased 9x13-inch pan for about 26 minutes, or as directed on the box, until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes.
- Using the handle of a wooden spoon or a fork, poke holes all over the top of the warm cake, about 1 inch apart.
- In a medium bowl, stir the mango gelatin into the boiling water for 2 minutes, until completely dissolved. Slowly pour it evenly over the cake so it fills the holes. Refrigerate for 1 hour, until the gelatin is set.
- In a large bowl, beat the softened cream cheese with a hand mixer until smooth. Add the powdered sugar and orange extract and beat until creamy. Drop spoonfuls over the chilled cake and spread into an even layer.
- In another bowl, whisk the banana pudding mix with the milk for 2 minutes, until thickened. Fold in the whipped topping until combined, then spread it over the cream cheese layer.
- Cover and refrigerate for at least 1 hour, or overnight. Cut into squares and top each slice with your choice of tropical fruit just before serving.
Notes
Make ahead: Assemble the cake up to a day ahead and keep it covered in the refrigerator. Add the fruit just before serving.
Gelatin swaps: Pineapple, orange, peach, lime or strawberry gelatin all work in place of the mango.
Pudding: Use instant pudding only (not cook-and-serve). The pudding is made with less milk than the box calls for so it sets thick enough to spread.
Storage: Keeps covered in the refrigerator for up to 4 days. The assembled cake doesn't freeze well; the baked cake with the gelatin set can be frozen for up to 1 month, then thawed and topped.
Nutrition
Calories: 396kcalCarbohydrates: 56gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 464mgPotassium: 123mgSugar: 33gVitamin A: 555IUCalcium: 155mgIron: 1mg
Nutrition details are an estimate, per serving.
