Easy Triple Berry Almond Poke Cake

You can never have too many dessert recipes, so give Easy Triple Berry Almond Poke Cake a try. This recipe serves 8. One serving contains 607 calories, 9g of protein, and 32g of fat. For $1.61 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 1332 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up vanillan extract, milk, eggs, and a few other things to make it today. It is brought to you by Lovely Little Kitchen. Overall, this recipe earns a pretty good spoonacular score of 44%. Similar recipes include Triple Coconut Poke Cake, Sinful Triple Chocolate Poke Cake, and Almond Shortcake with Triple-Berry Sauce.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.In the bowl of an electric or stand mixer, mix cake mix, pudding, Greek yogurt, oil, eggs, water, and almond extract on low speed for 30 seconds, then on medium speed for another minute so it is smooth.Pour the batter into a greased 10 inch springform pan. I used Pam nonstick cooking spray for baking.Bake the cake for 53-55 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs on it, but no wet batter.Allow the cake to cool for 5 minutes before releasing the sides and bottom of the pan, and then transfer it to a cooling rack.After the cake has cooled for 20-30 minutes, place the semi cooled cake onto your cake stand or plate.Poke holes about 1 inch apart into the cake, being careful not to go all the way to the bottom of the cake or too close to the edge. I used the pokey end of my candy thermometer to do this.Pour the prepared almond glaze slowly over the cake, allowing it to run into the holes and a little down the sides as well.Cover the cake loosely and refrigerate until ready to top and serve.When you are ready to serve the cake, make your whipped cream and top with berries.Whisk together powdered sugar, melted butter, almond extract, and milk in a small bowl. You want to start with 2 tablespoons of milk, and if needed add a little more until you have a glaze with the consistency that is thin enough to pour and drizzle.When making whipped cream, it is very helpful if your cream, bowl, and beaters are very cold. I chill the metal bowl of my stand mixer prior to whipping the cream.Place heavy cream, powdered sugar and vanilla extract into the bowl and beat on medium low speed for 1 minute or until the cream starts to thicken. Then increase the speed to medium and whip the cream until peaks start to form. Do not over beat.

 

Step by step:

1. Preheat oven to 350 degrees.In the bowl of an electric or stand mixer, mix cake mix, pudding, Greek yogurt, oil, eggs, water, and almond extract on low speed for 30 seconds, then on medium speed for another minute so it is smooth.

2. Pour the batter into a greased 10 inch springform pan. I used Pam nonstick cooking spray for baking.

3. Bake the cake for 53-55 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs on it, but no wet batter.Allow the cake to cool for 5 minutes before releasing the sides and bottom of the pan, and then transfer it to a cooling rack.After the cake has cooled for 20-30 minutes, place the semi cooled cake onto your cake stand or plate.Poke holes about 1 inch apart into the cake, being careful not to go all the way to the bottom of the cake or too close to the edge. I used the pokey end of my candy thermometer to do this.

4. Pour the prepared almond glaze slowly over the cake, allowing it to run into the holes and a little down the sides as well.Cover the cake loosely and refrigerate until ready to top and serve.When you are ready to serve the cake, make your whipped cream and top with berries.

5. Whisk together powdered sugar, melted butter, almond extract, and milk in a small bowl. You want to start with 2 tablespoons of milk, and if needed add a little more until you have a glaze with the consistency that is thin enough to pour and drizzle.When making whipped cream, it is very helpful if your cream, bowl, and beaters are very cold. I chill the metal bowl of my stand mixer prior to whipping the cream.

6. Place heavy cream, powdered sugar and vanilla extract into the bowl and beat on medium low speed for 1 minute or until the cream starts to thicken. Then increase the speed to medium and whip the cream until peaks start to form. Do not over beat.

Nutrition Information:

covered percent of daily need