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It is called a poke cake because you bake your cake mix in a 9×13 inch pan, and, after it cools a bit, you poke holes in the cake with the handle of a wooden spoon. Then top it with an assortment of fillings or frostings or toppings to soak into those holes, infusing moisture and flavor into every delicious bite. And this version is a Reese’s cake!
Dairy Free Gluten Free Strawberries and Cream Poke Cake makes an easy crowd-pleasing dessert. Poke holes approx ½ inch apart in the baked cake. Puree the strawberries and ¼ cup sugar. Pour into a microwave safe bowl and heat for 60-90 seconds or until it starts to bubble.
If you want to serve a gluten-free and vegan cake just use a GF and vegan cake mix or use an egg replacer with a GF cake mix. Another great base cake recipe is Gluten-Free on a Shoestring’s Gluten-Free Vanilla Cake. I still consider Nicole the queen of gluten-free baking. How do you make a gluten free poke cake?
Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan. Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon. Empty the pudding mix into a medium bowl, and add the milk.
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