Tie Dye Poke Cake

Tie Dye Poke Cake

Looking for a dessert using Betty Crocker® SuperMoist® white cake mix, vanilla frosting and decorating gel? Then check out this delicious poke cake recipe.

Prep Time

35

Minutes

Total Time

2:30

Hrs:Mins

Makes

15

servings

1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
cup boiling water
3
tablespoons each strawberry-flavored, lime-flavored and berry blue-flavored gelatin (from 4-serving-size boxes)
1
container Betty Crocker® Whipped vanilla frosting
4
tubes (0.68 oz each) Betty Crocker® decorating gel (pink, green, orange and blue)
1
box (17.6 oz) neon fondant
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool in pan on cooling rack 20 minutes.
  2. Meanwhile, in 3 separate bowls, pour 1/3 cup of the boiling water over each flavored gelatin; stir until gelatin is dissolved. Poke warm cake every inch with wooden skewer halfway into cake, twisting skewer back and forth. Pour each color gelatin randomly over cake, allowing gelatin to fill in holes. Cool completely, about 1 hour.
  3. Frost cake. With decorating gels, draw vertical lines 1/4 inch apart on frosting, alternating colors. Pull fine-tip paintbrush in straight line across all colors. Repeat, working back and forth from one side of cake to the other to create a tie-dye effect.
  4. Roll fondant to 1/8-inch thickness; cut into rounds and flower shapes. Insert toothpicks halfway into cutouts; decorate cake slices as desired.
Makes 15 servings (1 piece)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Follow our cake decorating tips complete with easy step-by-step photos for guaranteed success. For a groovy presentation, make cutout fondant flowers to capture that ’70s vibe! 1. Poke and twist wooden skewer halfway into cake at 1-inch intervals. 2. Pour each flavored gelatin over cake, allowing gelatin to fill holes. 3. Frost cooled cake, then draw vertical lines 1/4 inch apart with decorating gels. 4. Use a new fine-tip paintbrush to brush over the gel lines. 5. Roll fondant to 1/8-inch thickness; cut into flower shapes and rounds.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • Total Fat 13g
      • (Saturated Fat 2 1/2g,),
    • Sodium 290mg;
    • Total Carbohydrate 78g
      • (Dietary Fiber 0g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 4 Other Carbohydrate;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 5;
      *Percent Daily Values are based on a 2,000 calorie diet.