Are you ready to take your dessert game to the next level? Look no further than the world of poke cakes! These moist and delicious treats are elevated by a rich and creamy pudding filling, making them a perfect treat for any occasion. From classic flavors like chocolate and vanilla, to creative twists like strawberry and pistachio, we’ve got you covered with these 18 creamy poke cake recipes.
In this article, we’ll be exploring a variety of pudding fillings that will add an extra layer of decadence to your poke cakes. Whether you’re a fan of classic flavors or looking for something new and exciting, there’s something on this list for everyone. So go ahead, get creative in the kitchen, and indulge in these creamy delights!
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Chocolate Pudding Poke Cake with Whipped Cream Topping
Rich, moist cake meets creamy chocolate pudding and fluffy whipped cream in this indulgent dessert. Perfect for special occasions or just a sweet treat anytime.
Ingredients:
– 1 box (15.25 oz) devil’s food cake mix
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup unsweetened cocoa powder
– 1 cup semi-sweet chocolate chips
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Prepare cake mix according to package instructions.
2. Pour batter into a greased and floured 9×13-inch baking dish. Bake for 25-30 minutes or until a toothpick comes out clean.
3. Allow cake to cool completely.
4. Poke holes all over the top of the cooled cake using a fork or skewer.
5. In a separate bowl, whisk together cocoa powder and chocolate chips. Add milk, eggs, and vanilla extract; mix until smooth.
6. Pour pudding mixture evenly over the cake, making sure it seeps into the poked holes.
7. Refrigerate for at least 3 hours to allow pudding to set.
8. Top with whipped cream (heavy cream, sugar, and vanilla extract) before serving.
Cooking Time: 25-30 minutes (cake), 3+ hours (pudding)
Lemon Pudding Poke Cake with Fresh Berries
Brighten up your day with this refreshing dessert that combines the warmth of a classic poke cake with the tartness of lemon pudding and the sweetness of fresh berries.
Ingredients:
– 1 9×13-inch package of white cake mix
– 1 cup whole milk
– 2 large eggs
– 1/4 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 1 cup heavy cream
– 2 tablespoons unsalted butter, melted
– Fresh berries (such as strawberries, blueberries, or raspberries) for topping
Instructions:
1. Preheat oven to 350°F. Bake cake according to package instructions.
2. While cake is still warm, poke holes all over the top with a skewer or fork.
3. In a separate bowl, whisk together milk, eggs, sugar, and lemon juice until well combined.
4. Pour mixture evenly over the cake, allowing it to soak through the holes.
5. Refrigerate for at least 30 minutes to allow cake to chill and pudding to set.
6. Top with whipped heavy cream and melted butter, then garnish with fresh berries.
Cooking Time: 25-30 minutes (for cake only). Allow an additional 30 minutes to chill before serving.
Vanilla Pudding Poke Cake with Caramel Drizzle
Elevate your dessert game with this creamy, dreamy vanilla pudding poke cake topped with a rich caramel drizzle. This sweet treat is perfect for special occasions or just because.
Ingredients:
– 1 package of yellow cake mix
– 1 cup of whole milk
– 2 large eggs
– 1 teaspoon of pure vanilla extract
– 1 cup of vanilla pudding
– 1/4 cup of caramel sauce (homemade or store-bought)
– Whipped cream and chopped nuts for topping (optional)
Instructions:
1. Preheat oven to 350°F. Prepare the cake mix according to package instructions.
2. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool completely on a wire rack.
4. Poke holes all over the cake using a skewer or fork.
5. Pour the vanilla pudding over the cake, making sure it seeps into the holes.
6. Drizzle the caramel sauce over the top of the cake.
7. Refrigerate for at least 30 minutes to allow flavors to meld.
8. Top with whipped cream and chopped nuts, if desired.
Cooking Time: 25-30 minutes
Strawberry Pudding Poke Cake with Cream Cheese Frosting
This moist and flavorful cake is infused with the sweetness of strawberries and topped with a tangy cream cheese frosting. Perfect for springtime celebrations or everyday treats!
Ingredients:
For the cake:
– 1 (15.25 oz) package of white cake mix
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/4 cup strawberry jam
For the pudding:
– 1 cup heavy cream
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 cup sliced strawberries
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare cake according to package instructions. Pour into prepared baking dish and bake for 30-35 minutes or until a toothpick inserted comes out clean.
3. Allow cake to cool completely.
4. Poke holes all over the top of the cake with a skewer or fork.
5. In a large bowl, whisk together pudding ingredients. Pour pudding mixture evenly over the cake.
6. Refrigerate for at least 30 minutes to allow cake to absorb pudding.
7. For frosting, beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar; beat until combined.
Cooking Time: 35-40 minutes (cake) + 30 minutes (pudding absorption)
Banana Pudding Poke Cake with Nilla Wafer Crust
Experience the delightful combination of moist banana cake, creamy pudding, and crunchy Nilla Wafer crust in this unique dessert.
Ingredients:
– 1 (15.25 oz) package banana-flavored cake mix
– 1 cup whole milk
– 2 large eggs
– 1/4 cup melted butter
– 1 cup heavy cream
– 2 ripe bananas, mashed
– 1 cup Nilla Wafer cookies, crushed
– Powdered sugar (optional)
Instructions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Mix cake mix, milk, eggs, and melted butter. Pour into prepared baking dish.
3. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool completely.
4. Poke holes all over the top of the cooled cake using a skewer or fork.
5. In a bowl, whisk together heavy cream, mashed bananas, and powdered sugar (if using). Pour mixture into poked holes.
6. Sprinkle crushed Nilla Wafer cookies on top of the pudding.
7. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 30-35 minutes
Coconut Pudding Poke Cake with Toasted Coconut Flakes
This moist and creamy cake gets a tropical twist with the addition of coconut pudding and toasted coconut flakes, making it a perfect dessert for any occasion.
Ingredients:
– 1 package white cake mix
– 1 cup whole milk
– 2 large eggs
– 1/4 cup unsweetened shredded coconut
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1 tsp vanilla extract
– Toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Bake cake according to package instructions.
2. While the cake is baking, whisk together milk, eggs, and shredded coconut in a separate bowl.
3. Poke holes all over the warm cake using a skewer or fork.
4. Pour the milk mixture evenly over the cake, allowing it to absorb.
5. In a separate bowl, mix sweetened condensed milk with heavy cream and vanilla extract.
6. Pour the coconut pudding mixture over the cake, spreading evenly.
7. Top with toasted coconut flakes and refrigerate for at least 2 hours before serving.
Cooking Time: 25-30 minutes
Oreo Pudding Poke Cake with Chocolate Ganache
A moist vanilla cake infused with Oreo pudding and topped with a rich chocolate ganache, perfect for satisfying your sweet tooth.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
For the Oreo pudding:
– 1 package (0.25 oz) instant vanilla pudding mix
– 1 1/2 cups milk
– 1/4 cup crushed Oreos
– 1 tablespoon unsalted butter, melted
For the chocolate ganache:
– 1 cup semisweet chocolate chips
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Bake cake according to package instructions. Let cool completely.
3. Poke holes all over the cake with a fork or skewer.
4. Mix Oreo pudding ingredients and pour into the cake, allowing it to absorb.
5. Melt chocolate chips and heavy cream in a microwave-safe bowl. Pour over the cake.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: 25-30 minutes
Butterscotch Pudding Poke Cake with Pecan Crumble
Satisfy your sweet tooth with this decadent dessert featuring a moist poke cake soaked in butterscotch pudding and topped with a crunchy pecan crumble.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
For the butterscotch pudding:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 tablespoons unsalted butter
– 2 teaspoons butterscotch syrup
For the pecan crumble:
– 1/2 cup chopped pecans
– 2 tablespoons all-purpose flour
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Bake the cake according to package instructions or until a toothpick inserted comes out clean.
3. Poke holes all over the cake with a skewer or fork.
4. Whisk together pudding ingredients and pour over the cake.
5. Top with pecan crumble mixture, spreading evenly.
6. Bake for an additional 10-12 minutes, or until crumbs are golden brown.
Cooking Time: 35-40 minutes
Pistachio Pudding Poke Cake with Whipped Cream Frosting
Elevate your dessert game with this creamy and nutty pistachio pudding poke cake, topped with a light and airy whipped cream frosting. Perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup pistachio pudding mix
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking dish.
2. Prepare the cake according to package instructions.
3. Poke holes all over the cooled cake with a fork.
4. In a bowl, whisk together pistachio pudding mix and milk until smooth. Pour over the cake, making sure it’s fully saturated.
5. Refrigerate for at least 30 minutes to allow the pudding to set.
6. Whip heavy whipping cream with granulated sugar until stiff peaks form. Spread over the cooled cake.
Cooking Time: 25-30 minutes
Red Velvet Pudding Poke Cake with Cream Cheese Glaze
Elevate your dessert game with this decadent Red Velvet Pudding Poke Cake, topped with a tangy cream cheese glaze. The combination of moist cake, creamy pudding, and rich glaze is sure to impress.
Ingredients:
– 1 9×13-inch red velvet cake
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 8 ounces cream cheese, softened
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (175°C).
2. Poke holes in the cake using a skewer or fork.
3. In a bowl, whisk together heavy cream, butter, and powdered sugar until smooth. Pour over the cake.
4. Refrigerate for at least 30 minutes to allow pudding to set.
5. Beat cream cheese and powdered sugar until smooth. Spread over the top of the cake.
6. Chill for an additional 30 minutes before serving.
Cooking Time: 30-40 minutes (depending on the cake’s initial cooking time)
Pumpkin Pudding Poke Cake with Spiced Whipped Cream
Warm up your fall gatherings with this moist and flavorful poke cake, infused with the comforting aroma of pumpkin pudding.
Ingredients:
For the cake:
– 1 package of yellow cake mix
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup canned pumpkin puree
For the whipped cream:
– 1 cup heavy whipping cream
– 2 tablespoons unsalted butter, softened
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Prepare the cake mix according to package instructions.
2. Pour the batter into a greased and floured 9×13-inch baking dish.
3. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool completely.
5. Poke holes all over the top of the cooled cake using a skewer or fork.
6. Mix the pumpkin pudding according to package instructions and pour it evenly over the cake.
7. Refrigerate for at least 30 minutes to allow the flavors to meld.
8. Just before serving, whip the heavy cream with sugar, butter, cinnamon, nutmeg, and salt until stiff peaks form.
Cooking Time: 35-40 minutes (including cooling time)
Peanut Butter Pudding Poke Cake with Chocolate Drizzle
Peanut Butter Pudding Poke Cake with Chocolate Drizzle: A rich and creamy dessert that combines the flavors of peanut butter and chocolate, perfect for satisfying any sweet tooth.
Ingredients:
– 1 package of yellow cake mix (15.25 oz)
– 1 cup of whole milk
– 2 large eggs
– 1/4 cup of creamy peanut butter
– 1 teaspoon of vanilla extract
– 1 cup of chocolate chips
– 1/4 cup of heavy cream
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F. Prepare the cake mix according to package instructions and bake in a greased 9×13-inch baking dish.
2. While the cake is still warm, use a fork to poke holes all over the top.
3. In a large bowl, whisk together peanut butter, milk, eggs, and vanilla extract. Pour mixture evenly over the cake.
4. Refrigerate for at least 2 hours or overnight.
5. Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
6. Drizzle melted chocolate over the top of the peanut butter pudding cake.
7. Dust with confectioners’ sugar (if desired) and serve.
Cooking Time: 25-30 minutes
Tiramisu Pudding Poke Cake with Coffee Soaked Layers
Elevate your dessert game with this creamy and indulgent tiramisu-inspired poke cake. Layers of moist cake soaked in coffee liqueur and topped with a rich pudding, create a show-stopping treat perfect for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup vegetable oil
– 1 cup strong brewed coffee
– 1 tablespoon instant coffee powder
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt. Add milk, eggs, and oil; whisk until smooth.
3. Pour batter into prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
4. Remove from oven and let cool. Poke holes all over the top with a skewer or fork.
5. In a small bowl, whisk together brewed coffee and instant coffee powder. Pour mixture evenly over cake.
6. Refrigerate for at least 2 hours to allow cake to absorb liquid. Top with whipped cream and confectioners’ sugar.
Cooking Time: Approximately 30-35 minutes, including cooling and soaking time.
Blueberry Pudding Poke Cake with Lemon Zest Garnish
Elevate your dessert game with this moist and flavorful blueberry pudding poke cake, topped with a bright and citrusy lemon zest garnish. Perfect for special occasions or everyday indulgence.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 1 cup blueberry pudding mix
– Confectioners’ sugar, for dusting
– Lemon zest, for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, milk, eggs, and vanilla extract; whisk until smooth.
4. Pour batter into prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
5. While cake is still warm, poke holes all over with a skewer.
6. In a large bowl, mix blueberry pudding mix with 1 cup milk; pour over warm cake.
7. Top with fresh blueberries and dust with confectioners’ sugar.
8. Garnish with lemon zest for a burst of citrus flavor.
Cooking Time: 25-30 minutes
Raspberry Pudding Poke Cake with White Chocolate Shavings
A moist vanilla cake infused with the sweetness of raspberries and topped with a creamy white chocolate shavings, this dessert is perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 cup fresh raspberries
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Gently fold in raspberries.
6. Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool completely before poking holes with a skewer or fork, about 1 inch apart.
8. Melt white chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.
9. Pour melted white chocolate over cooled cake, allowing it to drizzle down into the poked holes.
Cooking Time: 35-40 minutes
Carrot Cake Pudding Poke Cake with Cream Cheese Frosting
This decadent dessert combines the moistness of a poke cake with the creamy goodness of cream cheese frosting, all wrapped up in a carrot cake package.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup plain Greek yogurt
– 1 teaspoon vanilla extract
– 1 cup grated carrots
For the pudding:
– 1 cup milk
– 2 tablespoons cornstarch
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 cups heavy cream
– 2 teaspoons vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Prepare the cake batter and bake for 30-35 minutes or until a toothpick comes out clean.
3. Poke holes all over the top of the cake.
4. Whisk together pudding ingredients and pour over the cake.
5. Refrigerate for at least 3 hours or overnight.
6. Whip cream cheese frosting ingredients together until smooth.
7. Spread over cooled cake.
Cooking Time: 30-35 minutes + refrigeration time
Key Lime Pudding Poke Cake with Graham Cracker Crust
This moist and tangy Key Lime cake is filled with a creamy pudding, topped with whipped cream, and finished with a crunchy graham cracker crust. A perfect dessert for any occasion!
Ingredients:
For the cake:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– ¼ teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons key lime juice
– 1 teaspoon vanilla extract
For the pudding:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 2 teaspoons key lime juice
– 1 envelope (0.25 oz) unflavored gelatin
For the crust:
– 1 ½ cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Make the cake: Whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until combined. Beat in eggs, key lime juice, and vanilla extract.
3. Pour batter into prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
4. Prepare pudding by combining heavy cream, granulated sugar, key lime juice, and gelatin. Let it set at room temperature for 10 minutes.
5. Poke holes in the cake with a skewer or fork. Pour pudding mixture over cake.
6. Make the crust: Mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press onto top of pudding-covered cake.
7. Refrigerate for at least 3 hours before serving.
Cooking Time: 30 minutes (cake) + 10 minutes (pudding) = 40 minutes
Cookies and Cream Pudding Poke Cake with Oreo Topping
Elevate your dessert game with this show-stopping Cookies and Cream Pudding Poke Cake, topped with a crunchy Oreo crust. This decadent treat is sure to please even the most discerning palates.
Ingredients:
For the cake:
– 1 (15.25 oz) package of white cake mix
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/4 cup vegetable oil
For the pudding:
– 1 (3.5 oz) package of instant vanilla pudding mix
– 2 cups heavy cream
– 1 cup whole milk
– 2 tablespoons unsalted butter, softened
For the topping:
– 1 cup crushed Oreo cookies
– 1/4 cup granulated sugar
– 1/2 cup melted unsalted butter
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Prepare cake mix according to package instructions. Pour into prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow cake to cool completely.
4. In a large bowl, whisk together pudding mix, heavy cream, milk, and butter until smooth.
5. Poke holes all over the cooled cake using a skewer or fork.
6. Pour pudding mixture evenly over the cake, making sure it seeps into the holes.
7. Top with crushed Oreos, sugar, and melted butter.
Cooking Time: 25-30 minutes for cake, 10-15 minutes to assemble and top
Summary
Get ready to indulge in the creamy, dreamy world of poke cakes! This article presents 18 mouth-watering recipes that combine moist cake with a rich pudding filling. From classic chocolate and vanilla to fruity strawberry and tangy lemon, there’s something for every taste bud. Discover unique flavor combinations like coconut and pistachio, or Oreo and peanut butter, each topped with a delicious whipped cream or frosting. Whether you’re looking for a special occasion dessert or just want to satisfy your sweet tooth, these poke cake recipes are sure to impress.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
