Best 4 Almond Joy Poke Cake Recipes
Indulge in a delightful culinary adventure with our Almond Joy Poke Cake, a symphony of flavors and textures that will tantalize your taste buds. This heavenly creation combines the irresistible taste of Almond Joy candy bars with a moist and fluffy chocolate cake, resulting in a dessert that is both decadent and irresistible. The cake is generously infused with a creamy coconut mixture, creating a luscious explosion of tropical flavors in every bite. Topped with a rich chocolate ganache and shredded coconut, this poke cake is an absolute delight for chocolate and coconut enthusiasts.
Dive into our treasure trove of additional recipes that unlock a world of culinary wonders. Discover the secrets of crafting a classic Southern-style banana pudding, a timeless dessert that evokes memories of family gatherings and warm summer days. Embark on a journey to create a luscious lemon blueberry poke cake, where tangy lemon and sweet blueberries dance harmoniously on a bed of fluffy cake. Delight in the magic of a decadent chocolate chip cookie cake, a comforting treat that brings a smile to faces of all ages. And for a touch of rustic charm, try your hand at a delightful carrot cake with cream cheese frosting, a classic that is sure to impress.
Each recipe is carefully curated with step-by-step instructions, ensuring success even for novice bakers. Indulge your sweet tooth and embark on a culinary adventure with our Almond Joy Poke Cake and its delightful companions.
ALMOND JOY POKE CAKE RECIPE - (4.3/5)
Provided by Tricia33
Number Of Ingredients 8
Steps:
- Bake the cake according to package directions using a 9x13-in. baking pan. Mix the pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Sprinkle with almonds. Let cake cool completely. Spread the Cool Whip evenly over the top of the cake. Sprinkle the coconut evenly over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
ALMOND JOY CAKE
This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
ALMOND JOY® CAKE
My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!
Provided by jillstauffer
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h21m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
- Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
- Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
- Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
- Cool cake until coconut layer and chocolate layer are set, about 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 44.1 g, Cholesterol 57 mg, Fat 34.5 g, Fiber 5.2 g, Protein 6.2 g, SaturatedFat 22 g, Sodium 99.2 mg, Sugar 35.7 g
ALMOND JOY POKE CAKE
This Almond Joy Poke Cake starts with a chocolate cake that gets poked and drizzled with a coconut cream sauce and topped with whipped cream, toasted coconut and sliced almonds.
Provided by kelsey
Categories Dessert
Time 2h50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and grease a 9x13" pan.
- Prepare the cake according to package instructions for a 9x13" pan and bake.
- While the cake is in the oven, whisk together the cream of coconut and the sweetened condensed milk; set aside.
- Immediately after removing it from the oven, poke holes in the cake with the end of a wooden spoon or a sturdy straw.
- Pour the sweetened condensed milk mixture over the warm cake and cover with 1 1/2 cups of the coconut (save the rest for topping!).
- Let cool for at least two hours.
- *Spread the remaining coconut and slivered almonds on a parchment-lined baking sheet. Bake in a 325°F oven for 5-7 minutes, or until golden brown; let cool.
- Spread the whipped topping over the cake and sprinkle with toasted coconut and almonds.
Tips:
- To ensure a moist and flavorful cake, use softened butter and bring all ingredients to room temperature before mixing.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Use a toothpick to poke holes in the cake before pouring the glaze. This will help the glaze soak into the cake and create a more evenly distributed flavor.
- For a richer flavor, use dark chocolate or semi-sweet chocolate chips instead of milk chocolate chips.
- If you don't have coconut flakes on hand, you can substitute chopped walnuts or pecans.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This Almond Joy Poke Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy cake, creamy coconut glaze, and rich chocolate ganache, this cake is sure to be a hit with everyone who tries it. Impress your friends and family with this delightful treat at your next gathering.
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