Best 10 Pudding Poke Cake Recipes

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Indulge your sweet cravings with our exquisite Pudding Poke Cake, a delightful dessert that combines the richness of chocolate cake with the velvety smoothness of pudding. This decadent treat is sure to impress your taste buds and leave you wanting more. Our collection of recipes offers a variety of flavors and variations to suit every palate, from classic chocolate to luscious red velvet and even a gluten-free option for those with dietary restrictions. Each recipe is carefully crafted to ensure a moist and fluffy cake base that perfectly complements the creamy pudding filling. Whether you're a seasoned baker or just starting out, our easy-to-follow instructions and helpful tips will guide you through the process of creating this irresistible dessert. Get ready to tantalize your senses and embark on a culinary journey that will leave you utterly satisfied.

Here are our top 10 tried and tested recipes!

CHOCOLATE PUDDING POKE CAKE



Chocolate Pudding Poke Cake image

This great all-family ooey-gooey recipe can also be used for casual entertaining.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 12

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) milk chocolate instant pudding and pie filling mix
2 cups cold milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Make, bake and cool cake as directed on box for 13x9-inch pan.
  • Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g

PUDDING POKE CAKE



Pudding Poke Cake image

This is a yellow or white cake in which holes are poked after baking, and chocolate pudding is pored over it, making it look like it has stripes when it is cut.

Provided by Karin Christian

Categories     Desserts     Cakes     Poke Cake Recipes

Yield 14

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners' sugar
4 cups milk

Steps:

  • Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
  • Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 54.4 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 494.2 mg, Sugar 38.2 g

BANANA PUDDING POKE CAKE



Banana Pudding Poke Cake image

A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.

Provided by Madicakes

Categories     Desserts     Cakes     Poke Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 8

1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
1 cup water
½ cup vegetable oil
3 eggs
2 cups cold milk
2 (3.5 ounce) packages instant banana pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup vanilla wafer crumbs (such as Nilla®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
  • Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
  • Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g

LEMON PUDDING POKE CAKE



Lemon Pudding Poke Cake image

Lemon lovers will request this sweet and tangy poke cake again and again.

Provided by Baker's

Categories     Trusted Brands: Recipes and Tips     JELL-O

Time 1h30m

Yield 24

Number Of Ingredients 6

1 package (2-layer size) white cake mix
2 egg whites
1 ⅓ cups water
2 tablespoons oil
1 quart cold milk
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling

Steps:

  • Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
  • Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.5 g, Cholesterol 4.1 mg, Fat 4.8 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 266 mg, Sugar 19.8 g

PUDDING POKE CAKE



Pudding Poke Cake image

This is the popular poke cake, but you use pudding instead of jello. The pudding forms a soft icing, too. Really good!

Provided by Chris Reynolds

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 7

1 (18 ounce) package yellow cake mix
1 1/4 cups water
1/2 cup butter
3 eggs
2 (3 1/2 ounce) packages chocolate instant pudding
1 cup confectioners' sugar
4 cups cold milk

Steps:

  • Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
  • Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
  • After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
  • Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
  • Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
  • TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.

BLUEBERRY CHEESECAKE PUDDING POKE CAKE RECIPE



Blueberry Cheesecake Pudding Poke Cake Recipe image

Yield 15

Number Of Ingredients 13

1 (16.25 ounce) Betty Crocker white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
12 ounces fresh blueberries (rinsed and drained)
3 Tablespoons sugar
1 Tablespoon flour
1 Tablespoon water
1 (3.4 ounce) package instant cheesecake pudding
1 1/2 cups milk
1 (8 ounce) package cream cheese (softened to room temp)
1 pint heavy whipping cream
2 cups powdered sugar

Steps:

  • Preheat oven to 350°F. Prepare cake according to the instructions on the box adding in the water oil and eggs, mixing until combined.
  • Bake cake in 9 x 13-inch pan for 20-22 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes.
  • To prepare the blueberry sauce, rinse the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn.
  • Allow to cool for 20 minutes.
  • While the cake is still warm, take the end of a wooden spoon and poke holes all over the top of your cake.
  • Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
  • Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled.
  • Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
  • Add 3 Tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture.
  • Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake and refrigerate until served.

CHOCOLATE PUDDING POKE CAKE



Chocolate Pudding Poke Cake image

This great all-family ooey-gooey recipe can also be used for casual entertaining.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 12

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) milk chocolate instant pudding and pie filling mix
2 cups cold milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Make, bake and cool cake as directed on box for 13x9-inch pan.
  • Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g

OREO PUDDING POKE CAKE



Oreo Pudding Poke Cake image

Make and share this Oreo Pudding Poke Cake recipe from Food.com.

Provided by Jazz Lover

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 4

1 (18 ounce) box chocolate cake mix
2 (4 ounce) packages of instant oreo pudding
4 cups milk (2% or higher)
crushed Oreo cookies

Steps:

  • Make cake mix according to directions and bake in a well-greased 9×13 pan.
  • Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
  • Let pudding mixture sit for about 2 minutes.
  • You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
  • When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
  • Pour pudding mixture over warm cake.
  • Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
  • Once it is set, top with crushed Oreo cookies.

Nutrition Facts : Calories 259, Fat 10.3, SaturatedFat 3.4, Cholesterol 11.6, Sodium 418.2, Carbohydrate 39.2, Fiber 1, Sugar 19.5, Protein 5.5

BANANA PUDDING POKE CAKE



Banana Pudding Poke Cake image

I found this on the country cook.com. I haven't made it yet, but it looks very yummy! This is made without slices of bananas, however, you could certainly add those on there if you like. The chef decided she would just add some freshly sliced bananas right on top of the individual pieces of cake so they didn't turn brown.

Provided by Scoutie

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (18 ounce) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3 1/2 ounce) packages instant banana pudding mix
4 cups milk
1 (8 ounce) container frozen whipped topping, thawed
20 vanilla wafers, crushed

Steps:

  • Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
  • Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
  • In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
  • Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
  • Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
  • Put the cake into the fridge to set and cool (about 2 hours).
  • Once your cake has completely cooled, spread on whipped topping.
  • If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
  • Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
  • Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.

Nutrition Facts : Calories 604.2, Fat 22.2, SaturatedFat 10.9, Cholesterol 18.4, Sodium 893, Carbohydrate 95.1, Fiber 1, Sugar 52.7, Protein 7.8

CHOCOLATE PUDDING POKE CAKE



Chocolate Pudding Poke Cake image

One of the ladies who ate at the fish fry gave me this recipe,she said it was very good.The original recipe used sugar free fat free pudding and fat free milk.Personally,I don't use fat free products,I'd rather eat less.But it's your choice when making this recipe. I would use Duncan Hines butter cake as that's one of my ...

Provided by Leanne D.

Categories     Cakes

Number Of Ingredients 5

1pkg white cake mix
1 1/3 c water
2 egg whites
2 pkg (1.4 oz. each) chocolate instant pudding
4 c cold milk

Steps:

  • 1. Preheat oven to 350 deg. Beat first 3 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon. Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake. Refrigerate 1 hour.

Tips:

  • Use a good quality chocolate pudding mix. This will make a big difference in the flavor of your cake.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before poking holes in it. This will help to prevent the cake from crumbling.
  • Use a variety of toppings for your cake. Some popular options include whipped cream, chocolate chips, and chopped nuts.

Conclusion:

Pudding poke cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist chocolate cake, creamy pudding filling, and variety of toppings, it's sure to be a hit with everyone. So next time you're looking for a special treat, try making a pudding poke cake.

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