Classic Poke Cake
This easy poke cake is nostalgic, budget-friendly, and foolproof. A simple cake base is poked with holes and filled with pudding or Jell-O, then topped with whipped cream. It’s moist, flavorful, and always a crowd favorite.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Whisk
- Wooden Spoon (handle for poking)
- Spatula
Ingredients
Cake Base
- 1 box yellow cake mix or chocolate/spice cake mix
- ingredients called for on cake mix box usually eggs, oil, and water
Filling
- 1 package instant pudding mix or Jell-O any flavor
- 2 cups cold milk for pudding mix
Topping
- 1 container whipped topping such as Cool Whip, thawed
- optional garnishes fresh fruit, crushed cookies, sprinkles, caramel or chocolate drizzle
Instructions
- Prepare cake mix according to package directions. Bake in a 9x13 pan until a toothpick inserted in the center comes out clean. Cool slightly.
- Using the handle of a wooden spoon, poke holes evenly across the warm cake.
- Prepare pudding or Jell-O according to package instructions. Pour over the cake, filling the holes. Spread evenly across the surface.
- Spread whipped topping over the cooled, filled cake. Smooth with a spatula.
- Refrigerate for at least 2 hours, or overnight, before serving. Garnish with fruit, cookies, or drizzle if desired.
Notes
This cake is endlessly customizable: try chocolate cake with peanut butter pudding, lemon cake with raspberry filling, or a holiday twist with peppermint pudding and candy canes. Always chill before serving for best flavor and texture.