Get ready to dive into a world of sweetness with our collection of 16 Delicious Poke Cake Recipes with Pudding Creations! Perfect for home cooks looking to whip up something irresistibly moist and flavorful, these cakes are a breeze to make and sure to impress. Whether you’re craving a classic or something with a twist, we’ve got a poke cake that’ll hit the spot. Let’s bake up some joy!
Chocolate Pudding Poke Cake
Ready to dive into a dessert that’s as fun to make as it is to eat? This Chocolate Pudding Poke Cake is a game-changer—moist, rich, and ridiculously easy. Let’s get started.
Ingredients
- For the cake: 1 box chocolate cake mix, 3 large eggs, 1 cup water, 1/2 cup vegetable oil
- For the pudding: 2 cups cold milk, 1 package (3.9 oz) instant chocolate pudding mix
- For the topping: 1 tub (8 oz) whipped topping, 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, mix the cake mix, eggs, water, and oil until smooth. Pour into the prepared dish.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Tip: Don’t overbake to keep the cake moist.
- Let the cake cool for 10 minutes. Then, poke holes all over it with the handle of a wooden spoon.
- In another bowl, whisk the milk and pudding mix for 2 minutes. Pour over the cake, spreading to fill the holes. Tip: Work quickly before the pudding sets.
- Refrigerate for 1 hour to set the pudding.
- Spread the whipped topping over the cake and sprinkle with chocolate chips. Tip: For extra flair, melt the chocolate chips and drizzle over the top.
- Chill for another 30 minutes before serving.
This cake is a dreamy mix of fluffy and creamy, with deep chocolate flavors in every bite. Serve it chilled with a scoop of vanilla ice cream for the ultimate contrast.
Vanilla Pudding Poke Cake
Perfect for when you need a dessert that’s as easy as it is delicious, this Vanilla Pudding Poke Cake turns a simple box mix into a moist, creamy dream. Poke holes, pour pudding, and watch the magic happen.
Ingredients
- For the cake:
- 1 box vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- For the pudding:
- 2 cups cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, oil, and water. Beat on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared pan. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top, about 1 inch apart.
- In a medium bowl, whisk together the milk and pudding mix for 2 minutes until thickened. Let stand for 2 minutes.
- Pour the pudding over the cake, spreading it evenly to fill the holes. Refrigerate for at least 1 hour.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cake.
- Refrigerate for another 30 minutes before serving. Tip: For extra flavor, drizzle with caramel sauce before adding the whipped cream.
Outrageously moist and packed with vanilla flavor, this cake is a crowd-pleaser. Serve it chilled with fresh berries on top for a refreshing twist.
Strawberry Pudding Poke Cake
Dive into this dreamy dessert that’s a total crowd-pleaser. Strawberry pudding poke cake is your next go-to for effortless indulgence.
Ingredients
- For the cake:
- 1 box white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- For the strawberry pudding:
- 2 cups cold milk
- 1 package (3.4 oz) instant strawberry pudding mix
- For the topping:
- 1 tub (8 oz) whipped topping, thawed
- 1/2 cup fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the cake mix, eggs, oil, and water. Beat on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared dish. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- In a medium bowl, whisk together the milk and pudding mix for 2 minutes until thickened. Immediately pour over the cake, spreading to fill the holes.
- Refrigerate the cake for at least 1 hour to set the pudding.
- Spread the whipped topping over the chilled cake. Garnish with sliced strawberries.
- Chill for another 30 minutes before serving. For best results, serve cold.
Unbelievably moist and bursting with strawberry flavor, this cake is a textural dream. Try layering it in jars for a portable picnic treat!
Banana Pudding Poke Cake
Perfect for when you’re craving something sweet but easy, this Banana Pudding Poke Cake mixes the creamy goodness of banana pudding with the fluffy texture of cake. Layer it up and watch it disappear!
Ingredients
- For the cake: 1 box yellow cake mix, 3 eggs, 1/2 cup vegetable oil, 1 cup water
- For the pudding: 2 cups cold milk, 1 package (3.4 oz) instant banana pudding mix
- For the topping: 1 cup heavy whipping cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, 1 banana (sliced), 1/2 cup vanilla wafers (crushed)
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, oil, and water. Beat on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes, then poke holes all over the top with the handle of a wooden spoon.
- In another bowl, whisk together the milk and pudding mix for 2 minutes until thickened. Pour over the cake, spreading to fill the holes.
- Refrigerate the cake for at least 1 hour to set the pudding.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the pudding layer.
- Garnish with banana slices and crushed vanilla wafers before serving.
Yield a cake that’s moist, creamy, and packed with banana flavor. Serve chilled for a refreshing dessert that’s as easy to make as it is to love.
Lemon Pudding Poke Cake
Get ready to dazzle your taste buds with this zesty, creamy dream of a dessert that’s as fun to make as it is to eat. Perfect for summer picnics or when you need a bright pick-me-up, this cake is a crowd-pleaser with minimal fuss.
Ingredients
- For the cake: 1 box yellow cake mix, 3 large eggs, 1 cup water, 1/2 cup vegetable oil
- For the pudding: 2 cups cold milk, 1 package (3.4 oz) instant lemon pudding mix
- For the topping: 1 cup whipped topping, 1 tbsp lemon zest
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, water, and oil. Beat on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.
- In a medium bowl, whisk together the milk and pudding mix for 2 minutes until thickened. Let stand for 2 minutes.
- Pour the pudding over the cake, spreading it evenly to fill the holes. Refrigerate for at least 1 hour to set.
- Spread the whipped topping over the chilled cake and sprinkle with lemon zest before serving.
Keep it chilled until serving to maintain that perfect, creamy texture. The lemon zest adds a fresh pop that contrasts beautifully with the sweet, tangy pudding. Try serving with fresh berries for an extra layer of flavor.
Butterscotch Pudding Poke Cake
Forget everything you know about boring desserts—this Butterscotch Pudding Poke Cake is a game-changer. Layers of moist cake, drenched in creamy butterscotch, and topped with fluffy whipped cream will have you coming back for seconds.
Ingredients
- For the cake: 1 box yellow cake mix, 3 large eggs, 1/2 cup vegetable oil, 1 cup water
- For the butterscotch pudding: 2 (3.4 oz) packages instant butterscotch pudding mix, 4 cups cold whole milk
- For the topping: 1 (8 oz) container whipped topping, 1/2 cup butterscotch chips
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- In a large bowl, combine the cake mix, eggs, oil, and water. Beat on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top, about 1 inch apart.
- In another bowl, whisk together the pudding mixes and milk until thickened, about 2 minutes. Tip: Let the pudding sit for 5 minutes to thicken further.
- Pour the pudding over the cake, spreading it evenly to fill the holes. Refrigerate for at least 1 hour to set.
- Spread the whipped topping over the chilled cake. Sprinkle with butterscotch chips. Tip: For extra crunch, toast the butterscotch chips in a dry skillet for 1-2 minutes before sprinkling.
- Chill for another 30 minutes before serving. Tip: Serve with a drizzle of caramel sauce for an extra decadent touch.
Rich, creamy, and impossibly moist, this cake is a butterscotch lover’s dream. Try serving it with a scoop of vanilla ice cream for the ultimate dessert experience.
Coconut Pudding Poke Cake
Here’s a dessert that’ll transport you straight to the tropics—no passport needed. Coconut Pudding Poke Cake is your ticket to creamy, dreamy bliss.
Ingredients
- For the cake:
- 1 box white cake mix
- 1 cup coconut milk
- 3 large eggs
- 1/2 cup vegetable oil
- For the pudding:
- 1 (3.4 oz) package instant coconut cream pudding mix
- 2 cups cold milk
- For the topping:
- 1 cup whipped topping
- 1/2 cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- In a large bowl, combine the cake mix, coconut milk, eggs, and vegetable oil. Beat on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- In a medium bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes. Pour over the cake, spreading to fill the holes.
- Refrigerate the cake for at least 2 hours to set the pudding.
- Spread the whipped topping over the chilled cake. Sprinkle with toasted coconut flakes before serving.
Light as air yet rich in flavor, this cake is a textural wonder—soft cake, creamy pudding, and crunchy coconut. Serve chilled with a drizzle of caramel for an extra indulgent twist.
Pistachio Pudding Poke Cake
Bake this Pistachio Pudding Poke Cake and watch it disappear faster than you can say ‘dessert’! It’s a lush, creamy dream with a surprise in every bite.
Ingredients
- For the cake:
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- For the pudding:
- 2 boxes (3.4 oz each) instant pistachio pudding
- 4 cups cold milk
- For the topping:
- 1 tub (8 oz) whipped topping, thawed
- 1/2 cup chopped pistachios
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Pour into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Don’t open the oven door too early to prevent the cake from sinking.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- In another bowl, whisk together the pudding mixes and milk for 2 minutes until thickened. Pour over the cake, spreading to fill the holes. Tip: Let the pudding sit for a minute before pouring to thicken slightly.
- Refrigerate the cake for at least 2 hours to set the pudding.
- Spread the whipped topping over the chilled cake and sprinkle with chopped pistachios. Tip: For extra crunch, toast the pistachios before chopping.
Dig into this cake and savor the moist layers infused with creamy pistachio pudding. The light whipped topping and crunchy nuts make it a textural masterpiece. Serve it chilled for a refreshing twist on classic poke cake.
Caramel Pudding Poke Cake
Bake this dreamy Caramel Pudding Poke Cake and watch it disappear faster than you can say ‘seconds, please!’ It’s a foolproof mix of moist cake, creamy pudding, and gooey caramel that’s begging to be your next party hit.
Ingredients
- For the cake:
- 1 box (15.25 oz) yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- For the pudding:
- 2 cups cold whole milk
- 1 box (3.4 oz) instant vanilla pudding mix
- For the topping:
- 1 cup caramel sauce
- 1 cup whipped cream
- 1/2 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, beat the cake mix, water, oil, and eggs on medium speed for 2 minutes. Pour into the prepared dish.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Let the cake cool for 10 minutes. Then, poke holes all over the top with the handle of a wooden spoon.
- In a medium bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes to thicken.
- Spread the pudding over the cake, filling the holes. Tip: Use the back of a spoon to gently push the pudding into the holes.
- Drizzle the caramel sauce over the pudding layer.
- Refrigerate for at least 2 hours to set. Tip: Cover with plastic wrap to prevent the cake from absorbing fridge odors.
- Before serving, top with whipped cream and sprinkle with toffee bits.
Light as air yet rich in flavor, this cake’s layers meld into a symphony of sweetness. Serve chilled with a drizzle of extra caramel for those who dare.
Peanut Butter Pudding Poke Cake
Slice into this dreamy dessert that’s a mashup of your favorite flavors—peanut butter, pudding, and cake—all in one bite. Seriously, it’s the no-fuss, all-yum treat your weeknights crave.
Ingredients
- For the cake: 1 box yellow cake mix, 3 large eggs, 1 cup water, 1/2 cup vegetable oil
- For the pudding: 2 cups cold milk, 1 package (3.4 oz) instant vanilla pudding mix
- For the topping: 1 cup creamy peanut butter, 1/2 cup powdered sugar, 1/4 cup milk, 1 cup whipped topping
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, beat the cake mix, eggs, water, and oil on medium speed for 2 minutes. Pour into the prepared pan.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- In a medium bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes, then pour over the cake, spreading evenly.
- In another bowl, mix peanut butter, powdered sugar, and milk until smooth. Drop by spoonfuls over the pudding layer, then spread gently.
- Top with whipped topping and refrigerate for at least 4 hours before serving.
Fluffy meets creamy in every forkful, with the peanut butter adding a rich depth. Try it chilled with a drizzle of chocolate syrup for an extra decadent twist.
Oreo Pudding Poke Cake
Ready to dive into a dessert that’s as fun to make as it is to eat? This Oreo Pudding Poke Cake layers creamy pudding, crunchy cookies, and moist cake for a texture explosion. It’s the ultimate no-fuss crowd-pleaser.
Ingredients
- For the cake: 1 box chocolate cake mix, 1 cup water, 1/2 cup vegetable oil, 3 eggs
- For the pudding: 2 cups cold milk, 1 package (3.9 oz) instant chocolate pudding mix
- For the topping: 1 tub (8 oz) whipped topping, 10 Oreo cookies, crushed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, mix the chocolate cake mix, water, vegetable oil, and eggs until smooth. Pour into the prepared dish.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- In a medium bowl, whisk the cold milk and chocolate pudding mix for 2 minutes. Let stand for 2 minutes to thicken.
- Pour the pudding over the cake, spreading it evenly to fill the holes. Refrigerate for 1 hour.
- Spread the whipped topping over the pudding layer. Sprinkle crushed Oreos on top.
- Chill for at least 2 hours before serving. For best results, serve cold.
Crunchy, creamy, and utterly indulgent, this cake is a textural dream. Try serving it with a drizzle of caramel or a scoop of vanilla ice cream for an extra decadent twist.
Cheesecake Pudding Poke Cake
Unleash the ultimate dessert mashup with this cheesecake pudding poke cake. It’s creamy, dreamy, and ridiculously easy to make.
Ingredients
- For the cake:
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- For the pudding:
- 2 cups cold milk
- 1 box (3.4 oz) cheesecake flavor instant pudding
- For the topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Pour into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- In a medium bowl, whisk the milk and pudding mix for 2 minutes. Pour over the cake, spreading to fill the holes.
- Refrigerate the cake for at least 1 hour to set the pudding.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the cake.
- Chill for another 30 minutes before serving.
Silky pudding meets fluffy cake in every bite, with a cloud of whipped cream on top. Serve chilled with fresh berries for a pop of color and freshness.
Pumpkin Pudding Poke Cake
Let’s dive straight into this fall favorite that’s as easy as it is delicious. Pumpkin Pudding Poke Cake combines moist spice cake with creamy pumpkin pudding for a dessert that’s downright irresistible.
Ingredients
- For the cake: 1 box spice cake mix, 1 cup water, 1/2 cup vegetable oil, 3 large eggs
- For the pudding: 1 (3.4 oz) package instant vanilla pudding mix, 1 (15 oz) can pumpkin puree, 1 tsp pumpkin pie spice, 1 1/2 cups cold milk
- For the topping: 1 (8 oz) container whipped topping, 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a large bowl, combine the spice cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared dish and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- In another bowl, whisk together the pudding mix, pumpkin puree, pumpkin pie spice, and milk until smooth. Let it sit for 2 minutes to thicken slightly.
- Pour the pudding mixture over the cake, spreading it evenly and pressing it into the holes.
- Refrigerate the cake for at least 2 hours to allow the pudding to set.
- Spread the whipped topping over the chilled cake and drizzle with caramel sauce before serving.
For a dessert that’s as fun to make as it is to eat, this Pumpkin Pudding Poke Cake delivers with its moist texture, rich pumpkin flavor, and creamy topping. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.
Mint Chocolate Pudding Poke Cake
Ready to dive into a dessert that’s as fun to make as it is to eat? This Mint Chocolate Pudding Poke Cake combines cool mint, rich chocolate, and a fluffy cake base for a treat that’s irresistibly moist and bursting with flavor.
Ingredients
- For the cake: 1 box chocolate cake mix, 3 large eggs, 1 cup water, 1/2 cup vegetable oil
- For the pudding: 2 boxes (3.9 oz each) instant chocolate pudding, 4 cups cold milk
- For the topping: 1 tub (8 oz) whipped topping, 1/2 cup crushed chocolate mint candies
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, mix the chocolate cake mix, eggs, water, and vegetable oil until smooth. Pour into the prepared pan.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- In another bowl, whisk together the instant chocolate pudding and cold milk until thickened, about 2 minutes. Pour over the cake, spreading to fill the holes.
- Refrigerate the cake for at least 1 hour to set the pudding.
- Spread the whipped topping over the chilled cake and sprinkle with crushed chocolate mint candies.
- Chill for another 30 minutes before serving to let the flavors meld.
Here’s the scoop: the cake is ultra-moist from the pudding, with a refreshing minty crunch on top. Serve it chilled for a dessert that’s cool, creamy, and downright addictive.
Raspberry Pudding Poke Cake
Oh, you’re gonna love this! Raspberry Pudding Poke Cake is the ultimate dessert mashup—moist cake meets creamy pudding, with a burst of raspberry in every bite. Perfect for when you crave something sweet but effortless.
Ingredients
- For the cake:
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- For the raspberry filling:
- 1 cup raspberry jam
- 1/4 cup water
- For the pudding:
- 2 cups cold milk
- 1 box (3.4 oz) instant vanilla pudding mix
- For the topping:
- 1 cup whipped cream
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Pour into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
- While the cake is still warm, poke holes all over the top with the handle of a wooden spoon. Tip: Space the holes evenly for maximum pudding coverage.
- In a small saucepan, heat the raspberry jam and water over low heat until smooth. Pour over the cake, spreading to fill the holes.
- In a medium bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes to thicken, then spread over the cake. Tip: For extra creaminess, use whole milk.
- Refrigerate the cake for at least 1 hour to set the pudding.
- Before serving, spread whipped cream over the top and garnish with fresh raspberries. Tip: For a decorative touch, arrange the raspberries in a pattern.
Bite into this cake and get ready for layers of fluffy cake, gooey raspberry, and silky pudding. Serve chilled with a drizzle of extra jam for an Instagram-worthy finish.
Blueberry Pudding Poke Cake
Overload your senses with this Blueberry Pudding Poke Cake—moist, bursting with flavor, and ridiculously easy to make. Perfect for when you need a quick dessert that looks like you spent hours.
Ingredients
- For the cake: 1 box white cake mix, 1 cup water, 1/2 cup vegetable oil, 3 large eggs
- For the blueberry pudding: 1 package (3.4 oz) instant blueberry pudding mix, 2 cups cold milk
- For the topping: 1 cup fresh blueberries, 1 cup whipped cream
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Pour into the prepared dish.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- In a medium bowl, whisk the pudding mix and milk for 2 minutes. Let stand for 2 minutes to thicken.
- Pour the pudding over the cake, spreading it evenly to fill the holes. Refrigerate for at least 1 hour.
- Top with whipped cream and fresh blueberries before serving.
Dive into layers of creamy pudding and fluffy cake, with juicy blueberries adding a fresh pop. Serve chilled for a refreshing summer treat or layer with extra blueberries for a berry-packed version.
Conclusion
Absolutely delightful! This roundup of 16 poke cake recipes with pudding creations is your ticket to easy, mouthwatering desserts. Perfect for any occasion, these cakes promise to impress with minimal effort. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the sweetness on Pinterest so others can discover these tasty treats too. Happy baking!