DELICIOUS POKE CAKES: 80 Super Simple Desserts with an Extra Flavor Punch in Each Bite

Kathy Moore, Roxanne Wyss

St. Martin's
November 7, 2017
ISBN-13: 978-1250135841

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Roxanne Wyss and Kathy Moore are cookbook authors and food consultants who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. Together they’ve written numerous cookbooks including The Newlywed Cookbook, Delicious Dump Cakes, and Delicious Poke Cakes, frequently teach cooking classes, and consult with food and appliance companies.

Poke cakes mean fun and flavor in no time!

With no stress and using ingredients already in your pantry, authors Roxanne Wyss and Kathy Moore will show you how to create flavorful cakes that will win rave reviews. Begin with a simple cake, whether made from scratch or from a box mix, but then transform it into something spectacular by adding an array of glazes, puddings, and sauces. Poking holes in the top of the cake allows the toppings to absorb into the cake, soaking every cranny and crumb with flavor, and producing a decadent dessert that is as effortless as it is delicious. Finish if off with a fluffy whipped topping or a sweet buttercream, and suddenly that everyday cake is new, unique, and oh-so-tasty.

Inside Delicious Poke Cakes you’ll find 80 quick and simple recipes, along with tips and tricks that will have you snacking on poke cake in no time. Whether you prefer fresh fruit, rich chocolate, or even a more adult cake with a dash of alcohol, there is a poke cake for every occasion. Just poke, pour, and enjoy!


Makes one 9 x 13-inch cake

What can we say? This is silly, right? But the child in all of us loves to play with the colors of our food. Remember the popularity of “Green Eggs and Ham”? Do you know any preschooler who won’t think you are “over the moon” for baking this Blue Moon Poke Cake to enjoy? And if you want to go all-out, the sprinkles are a fun garnish. 


  • 1 (15.25 to 18-oz.) box white cake mix
  • Eggs, oil, and water as directed on the cake mix box
  • 1 (0.22-oz) unsweetened blue raspberry lemonade drink mix
  • 1 cup sugar
  • 1 cup water
  • Easy Decorator’s Frosting
  • Blue food coloring

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack to cool for 5 to 10 minutes.

While cake is baking, in a small saucepan, stir together the drink mix, sugar, and water. Heat the mixture over medium-high heat until it just begins to boil; remove from the heat and let cool slightly.

Poke holes evenly over the baked cake using the tines of a fork. Pour the blue mixture evenly over the cake. Let the cake cool completely.

Prepare the Easy Decorator’s Frosting and stir in a few drops of blue food coloring to achieve a bright blue color. Frost the cake with the frosting. Refrigerate until ready to serve.


Makes one 9 x 13-inch pan

They say birds of a feather flock together, and the same could be said for Kathy and Roxanne. Both were Girl Scouts growing up, and both have girls who became Girl Scouts, too. Laura, Amanda, and Grace all agree that the taste of s’mores and the friendships created around the campfire were some of their best Girl Scout memories. The joy of those fond days is re-create each and every time we bake these brownies. You don’t have to be a Girl Scout to take part in the fun. Enjoy!


  • Nonstick cooking spray
  • 1 (18.3 oz) box (9 x 13-oz size) chewy fudge brownie mix
  • Eggs, oil, and water as  directed on the brownie mix box
  • 1 (7.5-oz) jar marshmallow creme
  • 3 tablespoons water
  • 4 (1.55-oz) milk chocolate candy bars, broken into small pieces
  • 2 cups broken graham crackers
  • 3 cups mini marshmallows

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Prepare and bake brownies according to the package directions for a 9 x 13-inch pan of brownies. Place the brownies on a wire rack, but do not allow to cool.

While the brownies are baking, place the marshmallow creme in a microwave-safe glass bowl. Microwave on High (100%) power for 30 seconds. Add the water and stir until smooth.

Poke holes evenly over the baked brownies using the handle of a wooden spoon. Pour the warm marshmallow cream evenly into the holes and over the top of the hot brownies. Scatter the milk chocolate evenly over the warm marshmallow creme. Sprinkle evenly with the graham crackers and mini marshmallows. Let cool completely before serving.

These recipes may be reproduced with the following credit:

Recipes from Delicious Poke Cakes: 80 Super Simple Desserts with an Extra Flavor Punch in Each Bite by Kathy Moore and Roxanne Wyss. (St. Martin’s; November 7, 2017; $19.99/Paperback, ISBN: 978-1250135841).

Contact: Kristopher Kam


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