Easy Poke Cake Recipes
Boston Cream Poke Cake Recipe
Ingredients
- 1 box yellow cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4 oz) package instant vanilla pudding
- 1 1/2 cups cold milk
- 1 (8 oz) container whipped topping
- 1 cup chocolate ganache or fudge sauce
How to Make: Prepare and bake the yellow cake according to the package directions in a 9×13-inch baking dish. Let it cool for about 10 minutes, then poke holes all over the cake with the handle of a wooden spoon. Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes. Whisk the vanilla pudding with the cold milk until slightly thickened, then spread it evenly over the cake. Chill for about 30 minutes. Spread the whipped topping over the pudding layer, then finish with chocolate ganache or fudge sauce. Refrigerate for at least 2 hours before slicing so the layers can set.
Butterfinger Poke Cake Recipe
Ingredients
- 1 box chocolate cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container whipped topping
- 1 cup crushed Butterfinger candy bars
- 1/2 cup chocolate chips
- 1/2 cup caramel sauce
How to Make: Bake the chocolate cake according to the package directions in a 9×13-inch baking dish. Cool for about 10 minutes, then poke holes across the entire cake. Pour the sweetened condensed milk slowly over the top, making sure it runs into the holes. Drizzle with some of the caramel sauce and let the cake cool completely. Spread the whipped topping evenly over the cake. Sprinkle with crushed Butterfinger candy bars and chocolate chips, then drizzle the remaining caramel sauce over the top. Chill for at least 2 hours before serving.
Pumpkin Poke Cake Recipe
Ingredients
- 1 box spice cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can pumpkin puree
- 1 (3.4 oz) package instant vanilla pudding
- 1 1/2 cups cold milk
- 1 (8 oz) container whipped topping
- 1 tsp ground cinnamon
How to Make: Prepare the spice cake mix according to the package directions, stirring the pumpkin puree into the batter before baking. Spread into a 9×13-inch baking dish and bake until a toothpick inserted in the center comes out clean. Cool for about 10 minutes, then poke holes throughout the cake. Pour the sweetened condensed milk evenly over the top. Whisk the vanilla pudding with cold milk until thickened and spread it over the cake. Once completely cool, cover with whipped topping and sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.
Christmas Poke Cake Recipe
Ingredients
- 1 box white cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4 oz) package instant vanilla pudding
- 1 1/2 cups cold milk
- 1 (8 oz) container whipped topping
- 1/2 cup crushed peppermint candies
- 1/2 cup white chocolate chips
How to Make: Prepare and bake the white cake according to the package directions in a 9×13-inch baking dish. For a festive look, you can divide a small amount of batter and tint portions red and green, then swirl them into the white batter before baking. Cool the baked cake for about 10 minutes and poke holes all over it. Pour the sweetened condensed milk into the holes. Whisk together the vanilla pudding and cold milk until thickened, then spread over the cake. Cool completely and top with whipped topping, crushed peppermint candies, and white chocolate chips. Refrigerate for at least 2 hours before serving.
Chocolate Mint Poke Cake Recipe
Ingredients
- 1 box chocolate cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4 oz) package instant chocolate pudding
- 1 1/2 cups cold milk
- 1 (8 oz) container whipped topping
- 1/2 cup crushed mint chocolate cookies
- 1/2 cup chocolate chips
How to Make: Bake the chocolate cake according to the package directions in a 9×13-inch baking dish. Allow it to cool for about 10 minutes, then use the handle of a wooden spoon to make holes about 1 inch apart across the cake. Slowly pour the sweetened condensed milk over the cake. Whisk the chocolate pudding mix with cold milk until it begins to thicken, then spread it over the cake so some pudding fills the holes. Cool completely before adding the whipped topping. Sprinkle generously with crushed mint chocolate cookies and chocolate chips. Refrigerate for at least 2 hours, or overnight for an even softer, richer cake, before serving.
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