King Cake Poke Cake

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Ingredients

  • 1 box yellow cake mix, along with the ingredients to make it
  • 4 tsp cinnamon, divided into 3 tsp and 1 tsp
  • ¼ cup chopped pecans
  • 1½ cups brown sugar
  • ¼ cup dairy-free butter, melted
  • 1 (11.6 oz) can Sweetened Condensed Coconut Milk
  • 1 plastic baby Jesus
  • 8 oz dairy-free cream cheese
  • 2 Tbsp powdered sugar
  • 1 (8 oz) container dairy-free whipped topping, thawed
  • Sprinkles
Print Recipe
This moist, nutty, and colorful cake is soaked with creamy Sweetened Condensed Coconut Milk and topped with festive frosting and sprinkles. A Mardi Gras must-have that’s pure celebration!

Time

  • Prep time: 15 minutes
  • Bake time: 30 minutes
  • Cool time: 1 hour

Yield

  • 12 servings

Time

Yield

Directions

  1. Preheat the oven to what the cake box says and grease a 9×13-inch pan.
  2. Mix cake according to box instructions. In a separate bowl, whisk together 3 tsp cinnamon, chopped pecans, and brown sugar.
  3. Pour half the cake batter into the greased pan, sprinkle the cinnamon/pecan/sugar mix in an even layer over the batter. Pour the rest of the batter on top of the sugar mix.
  4. Bake according to box directions.
  5. While the cake is baking, whisk together melted butter and Sweetened Condensed Coconut Milk.
  6. Once done, remove from the oven and poke lots of holes in the cake. Use something the size of a chopstick, you want the holes to be larger than a toothpick or fork tine. Pour Condensed Milk and butter mixture all over the cake to soak.
  7. Press the plastic baby Jesus into the cake for someone to find later.
  8. Once the cake is completely cool, beat the dairy-free cream cheese and powdered sugar until soft and well combined. Gently fold in the dairy-free whipped topping with a spatula.
  9. Spread the frosting evenly over the cake. Decorate with sprinkles right before serving to minimize color bleeding.

Directions

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