Poke Cake Recipe

White cake mix: A pre-packaged mix that simplifies the cake-making process, providing a light and fluffy base for the dessert.

Instant pudding mix: A quick-setting pudding that adds a creamy texture and flavor to the cake. Choose any flavor you prefer.

Milk: Used to prepare the instant pudding mix, adding creaminess and richness.

Whipped topping: A light and airy topping that adds a sweet finish to the cake.

To ensure the pudding fills the holes in the cake evenly, use the back of a wooden spoon to make larger holes instead of a fork. This allows the pudding mixture to seep deeper into the cake, creating a more flavorful and moist dessert.

• white cake mix - Substitute with yellow cake mix: Yellow cake mix can be used as it has a similar texture and flavor profile, though it will impart a slightly richer taste due to the presence of egg yolks.

• white cake mix - Substitute with homemade cake mix: Combine flour, sugar, baking powder, and a pinch of salt to create a homemade version that can be tailored to your taste and dietary preferences.

• instant pudding mix - Substitute with cooked pudding mix: Cooked pudding mix can be used, but it will require additional preparation time. It provides a similar texture and flavor.

• instant pudding mix - Substitute with homemade pudding: Make a homemade pudding using cornstarch, sugar, milk, and flavoring. This allows for control over ingredients and customization of flavors.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most recipes, though it may slightly alter the flavor.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle coconut flavor, making it a good alternative for those avoiding dairy.

• whipped topping - Substitute with whipped cream: Freshly whipped cream can be used for a richer and more natural flavor, though it requires whipping before use.

• whipped topping - Substitute with coconut whipped topping: Coconut whipped topping is a dairy-free alternative that provides a similar texture and a hint of coconut flavor.

• To keep your poke cake fresh and delightful, cover it tightly with plastic wrap or aluminum foil. This will prevent it from drying out and absorbing any unwanted odors from the fridge.

• Store the cake in the refrigerator for up to 3-4 days. The cool temperature will help maintain the whipped topping and pudding layers, ensuring each bite is as delicious as the first.

• For longer storage, consider freezing the poke cake. First, allow the cake to chill in the refrigerator for a few hours to firm up the pudding and whipped topping layers.

• Once chilled, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping will protect it from freezer burn and preserve its flavors.

• Label the wrapped cake with the date to keep track of its freshness. You can freeze the poke cake for up to 2 months.

• When you're ready to enjoy the cake, transfer it from the freezer to the refrigerator. Allow it to thaw overnight for the best texture and taste.

• If you're in a hurry, you can let the cake thaw at room temperature for a few hours. However, be mindful not to leave it out for too long to avoid any spoilage.

• Once thawed, give the whipped topping a gentle stir to restore its creamy consistency before serving.

• Preheat your oven to 300°F (150°C). Place the poke cake in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and heat for about 15-20 minutes. This method ensures the cake remains moist and the pudding retains its creamy texture.
• If you're in a hurry, you can use the microwave. Cut a slice of the poke cake and place it on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 30-45 seconds. Check if it's warmed through; if not, continue heating in 10-second intervals.
• For a slightly different approach, you can use a steamer. Place the poke cake on a heatproof plate and set it in the steamer. Steam for about 5-7 minutes. This method helps maintain the cake's moisture and keeps the pudding layer smooth and creamy.
• If you have an air fryer, preheat it to 300°F (150°C). Place a slice of the poke cake in the air fryer basket, cover it loosely with foil, and heat for 5-7 minutes. This method is quick and helps keep the cake moist without drying out the whipped topping.
• For a stovetop method, use a double boiler. Place the poke cake on a heatproof plate and set it over simmering water. Cover the cake with a lid or foil and steam for about 5-7 minutes. This gentle heating method ensures the cake remains moist and the pudding layer stays creamy.

• Oven: Used to bake the cake according to the box instructions.

• 9x13 inch pan: The pan size required to bake the cake.

• Mixing bowl: Needed to mix the cake batter and the pudding mix.

• Whisk: Used to combine the pudding mix with milk.

• Fork: Utilized to poke holes all over the cake.

• Measuring cups: Essential for measuring the milk for the pudding mix.

• Spatula: Helps in spreading the whipped topping evenly over the cake.

• Refrigerator: Used to chill the cake for at least 2 hours after pouring the pudding.

• Cooling rack: Allows the cake to cool evenly after baking.

Preheat while mixing: Preheat your oven while you prepare the cake mix to save time.

Use instant pudding: Opt for instant pudding mix which sets quickly, reducing waiting time.

Cool cake faster: Place the cake in the fridge for a few minutes to speed up the cooling process.

Ready whipped topping: Use store-bought whipped topping to avoid making it from scratch.

Efficient hole poking: Use a fork to poke holes in the cake quickly and evenly.