POPPY SEED STRAWBERRY POKE CAKE WITH PINK LEMONADE WHIPPED CREAM FROSTING


POPPY SEED STRAWBERRY POKE CAKE WITH PINK LEMONADE WHIPPED CREAM FROSTING




INGREDIENTS:


1 (15.25 ounce) box white cake mix plus ingredients for preparing cake mix

2 1/2 teaspoons poppy seeds

1 (21 ounce) can strawberry pie filling

1 1/2 cup heavy cream

1/2 teaspoon unsweetened pink lemonade drink mix

1/2 cup powder sugar

fresh strawberry slices and lemon for garnish, optional



INSTRUCITONS:


Preheat oven to 350 degrees F. Prepare a 10-inch springform pan (use this if serving the cake unmolded) or 9"x13" pan with cooking spray.


Add poppy seeds to cake mix and prepare cake according to package directions. Pour into baking pan. Bake 30 to 35 minutes or when a toothpick comes out with a few dry crumbs attached. Cool on cooling rack.


If baked in a springform pan, run a knife around the perimeter of the cake to loosen the cake from the pan once the cake has cooled. Poke holes throughout the top using the tip of round wooden or mixing spoon, inserting about 1-inch deep into the cake. Scoop spoonfuls of the syrupy part of the strawberry filling onto the cake, pressing syrup gently over the holes to allow it to seep into the cake. Spread the strawberries over the cake.


Place heavy cream and pink lemonade drink mix in a mixing bowl. Beat until it begins to thicken. Gradually add powdered sugar. Beat until stiff peak forms. Spread over cake. Chill for 2 hours to overnight. Wait until serving to unmold the cake from the springform pan.*


Makes 12 servings.



Recipe Note:


  1. The frosting may slide off cake upon standing for a sustained period of time if the cake is not level on top. To prevent this from happening, even off the top of the cake prior to adding the strawberry filling. Or wait until serving to unmold the cake from the springform pan.
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