Rick is cooking around here often enough that I thought he needs his own series.
For a while, he has told me about this amazing cake he makes. He said that cake, when finished, is VERY heavy. One day I finally asked what he needed to make it and he listed off the ingredients:
One white cake mix
butter
mayo
eggs
water
1 larger or two small black cherry jello
Cherry pie filling
2 boxes of French vanilla pudding
milk
1 larger container of extra creamy Cool Whip
To make it make your cake.
Rick follows the directions on the back, except he subs in butter for the oil (same amounts) adds 1 1/2 Tablespoons Mayo. Then adds the called for amounts of eggs and water. Bake the cake as directed. Let it cool.
Poke holes in the cake and mix up the black cherry jello as directed. Pour it into the holes. Refrigerate.
Once cool, put the pie filling over the top of the cake.
Mix the pudding as directed. Pour that over the top of the cake.
Put the Extra Creamy Cool Whip over the top of that.
Refrigerate until you’re ready to serve.
He got this far and said, “Hey Honey. Come out to the kitchen. I thought you might want to blog about the cake.”
I snapped a picture because of course I wanted to share it. Then he dished me up a slice…oh my.
It was heaven. SO-SO good.
Craig, Carver, Gannon, and Anders were here, and they all liked it too. This is definitely a keeper recipe.
You’ll have to let me know if you try it. Truly, it is good. It’s definitely worth breaking any diet for!!
In WI it’s called POKE cake.
No mayo tho.
Love the idea of a new series “Rick in the Kitchen!!
We call it Poke cake in Canada too!! Lots of bakers use mayo in their cake batters here too!! Just don’t make it a layer cake and go on backroads with it – speaking from experience. We do 2 layers each a different flavour of jello with cool whip in the middle of the layers.
Yummy!! The pudding and pie filling has to put this poke cake over the top!! I’m not sure I sure break my diabetic diet though – will make it when I can share, share, share!
Your (presumably) unintentionally bawdy title is quite funny, Jo :-). In contemporary slang “cake” = backside.
That cake sounds delicious! I’m still thinking about that blueberry cheesecake and hoping he’ll share the recipe.
this is great for having a group of ladies over for sewing, knitting, cards, quilting, Bible study ..
It is also great for changing up the pie filling with any complimentary flavored Jello. Blueberries or peaches for sure.
What is yellow? The pudding? It does sound delicious. Please publish more of Rick’s recipes!!!!! Not to say I don’t like yours!!!!!! I do!
That does sound and look delicious! The mayo reminded me of my grandmother’s “mayonnaise” cake which I think was a thing in the late ’60s/’70s when I was a kid. It was a chocolate cake. I’d love to find that recipe again and definitely want to try this one! And, I’d love for Rick in the Kitchen posts to be a series!
I have made so many of the recipes that you post. I am making this right now! The cake just came out of the oven to cool. I used the oil and the mayo. I am using strawberry jello and berry pie filling. The cake and the jello are sugar free. I should have used sugar free pudding and cool whip too but I didn’t think about it in time. I hope mine turns out as good as Rick’s did.
It looks yummy! It was great seeing you today.
It looks yummy! It was great seeing you today.