Pudding Poke Cake Recipe

Looking for a dessert that’s easy, ultra-moist, and downright nostalgic? This Pudding Poke Cake is a retro classic that’s stood the test of time for a reason. It’s made with a simple box cake (or your favorite homemade one), poked all over and filled with rich, creamy pudding—then topped with whipped cream or frosting. The result? A soft, dreamy cake with surprise pudding pockets in every bite! 😍

This cake is perfect for birthdays, potlucks, holiday tables, or lazy weekends when you want to impress with minimal effort. Kids love poking the holes, and adults love the texture—it’s a win all around!

What You’ll Need

For the Cake:

1 box yellow or white cake mix (plus ingredients on box: usually eggs, oil, and water)
Or use your favorite homemade cake recipe

For the Pudding Layer:

1 (3.4 oz) box instant pudding mix (vanilla, chocolate, or flavor of choice)
2 cups cold milk

Topping:

1 tub whipped topping (like Cool Whip), thawed
Optional Toppings: sprinkles, crushed cookies, chocolate shavings, fresh fruit, or caramel drizzle

Pro Tips for Poke Cake Success

🍰 Let the cake cool slightly before poking—too hot and it crumbles!
🥄 Use the handle of a wooden spoon or a thick straw to make clean, deep holes.
🍮 Pour pudding before it sets so it flows into the holes easily.
👧 Let kids poke and spread the pudding—fun and mess-friendly!
❄️ Chill for at least 2 hours so the pudding sets and flavors meld beautifully.

Tools You’ll Need

9×13 inch baking dish
Whisk
Mixing bowls
Wooden spoon handle or straw
Offset spatula or spoon for spreading
Knife for slicing

Substitutions & Variations

🍫 Chocolate lover? Use chocolate cake with chocolate pudding
🍓 Fruity twist? Use strawberry cake and vanilla pudding, topped with berries
🎂 Birthday style: Add sprinkles inside and on top!
🥥 Coconut dream: Yellow cake with coconut pudding and toasted coconut on top
🍪 Cookies n’ cream: Vanilla cake with cookies & cream pudding and Oreo topping

Make-Ahead Tips

Make the cake and pudding layers up to 1 day in advance
Add whipped topping just before serving or up to a few hours ahead
Chill for 2–4 hours minimum, or overnight for best texture

How to Make Pudding Poke Cake

Step 1: Bake the Cake

Preheat oven and bake the cake in a 9×13 dish according to box or recipe instructions.
Remove from oven and let cool for 15–20 minutes.

Step 2: Poke the Cake

Use the handle of a wooden spoon to poke holes evenly across the cake (about 1 inch apart), going about halfway down.

Step 3: Make and Pour the Pudding

In a bowl, whisk pudding mix and cold milk until smooth.
Let sit for 1 minute (not fully set!), then pour over the cake, spreading with a spatula to help it seep into the holes.

Step 4: Chill the Cake

Cover and refrigerate for at least 2 hours, or overnight if possible.

Step 5: Add Topping & Serve

Spread whipped topping over the chilled cake.
Garnish with sprinkles, crushed cookies, or fruit. Slice and enjoy!

Leftovers & Storage

Keep covered in the fridge for up to 5 days
Best served cold—great for make-ahead desserts!
Not freezer-friendly due to pudding texture

Final Thoughts

Pudding Poke Cake is the kind of dessert that always disappears fast—it’s creamy, nostalgic, and so simple to make. Whether you go classic or get creative with flavors, it’s a crowd-pleaser that never goes out of style.

💬 What combo did you try—chocolate-on-chocolate, birthday cake style, or something wild like banana pudding + peanut butter drizzle? Drop your dreamy poke cake creation in the comments—I’d love to see your take! 🍰💛🍮