Yes, there is a whole cookbook on Poke Cakes. "The Poke Cake Cookbook," with 75 delicious cake and filling combinations, was written by Jamie Sherman. The cookbook has photography that leads the reader from recipe to recipe with the thought: Which one should I make first?

Poke cakes are very easy and if you are a mom or a grandma, you’ve probably made one. The cake itself is from a cake mix, baked in a 9-inch-by-13-inch pan. Holes are poked into the cake and pudding, gelatin or sauces are poured over the still-warm cake and encouraged to go into the holes. The result is a tasty and often beautiful square of cake with filling. Here are two cakes that caught my attention.

Snowball Poke Cake

• 1 (15.25-ounce) box chocolate cake mix

• 2 (3.4-ounce) boxes chocolate instant pudding mix

• 4 cups cold milk

• 2 (7-ounce) jars marshmallow crème

• 1 ½ cups sweetened coconut flakes

• Pink food coloring

Bake the cake according to package directions, using a 13- by 9-inch cake pan. Let cool for 15 to 20 minutes. Using the round end of a wooden spoon, poke holes in the cake every ½ inch to 1 inch.

Empty the pudding mix into a medium-sized bowl and add the milk. Whisk briskly for 2 minutes or until the pudding is dissolved. Evenly pour over the poked cake, filling the holes as much as possible. Cover and refrigerate for 2 to 4 hours or until the pudding is set.

Place dollops of marshmallow crème over the cake; spread evenly. In a zip-top bag, put the coconut and a few drops of pink food coloring. Seal the bag and shake until the coconut is uniformly colored. Evenly spread the coconut over the cake. Refrigerate for at least 2 hours before serving.

Store covered in the refrigerator.

Banana Puddin’ Poke Cake

• 1 (15.25-ounce) box yellow cake mix

• 2 (3.4-ounce) packages banana cream instant pudding mix

• 4 cups cold milk

• 3-4 medium-sized bananas, peeled and sliced

• 1 (8-ounce) tub frozen whipped topping, thawed

• 24 vanilla wafer cookies, crushed

Prepare and bake the cake according to package directions, using a 13-by-9-inch cake pan. Let it cook for 15 to 20 minutes. Using the round end of a wooden spoon, poke holes in the cake every ½ inch to 1 inch.

Empty the pudding mix into a medium-sized bowl and add the milk. Whisk briskly for 2 minutes or until the pudding is dissolved. Evenly pour over the poked cake, filling the holes as much as possible. Place the covered cake in the refrigerator for 2 to 4 hours or until the pudding is set.

Layer the banana slices over the top of the cake. Frost the cake with the whipped topping and garnish with crushed cookies. Store covered in the refrigerator.

Sherman, The Poke Cake Cookbook, 2017

Lost a recipe? Have a recipe to share? Reach Betty Slowe at bettyslowe6@gmail.com.