Chocolate Pudding Poke Cake That Melts in Your Mouth
Chocolate cake is great, chocolate pudding is better, but chocolate pudding poke cake? Next level.
Soft, spongy cake with pockets of gooey chocolate pudding—every bite feels like a hug from the dessert gods.
Top it with whipped cream or chocolate shavings, and suddenly you’ve got a showstopper that’s basically effortless.
Perfect for parties, weeknights, or whenever you feel like treating yourself without the drama.
Easy Chocolate Pudding Poke Cake
Ingredients
- 1 box chocolate cake mix or your favorite homemade recipe—FYI, boxed works fine here
- Ingredients called for on the box usually eggs, oil, water—follow the directions
- 1 package 3.9 oz instant chocolate pudding mix
- 2 cups cold milk or any dairy/non-dairy milk you love
- 1 teaspoon vanilla extract optional, but trust me—worth it
- 1 cup whipped topping cool whip, whipped cream, or coconut whipped cream for vegan
- Optional toppings: chocolate shavings sprinkles, or even mini chocolate chips
Instructions
- Bake the cake. Prepare the cake mix according to box instructions (or your favorite recipe). Pour into a greased 9×13-inch pan. Bake as directed. Let it cool slightly, about 10 minutes—don’t burn your fingers testing it!
- Poke the cake. Grab a wooden spoon handle or a skewer and poke holes all over the warm cake. We’re talking evenly spaced, not a random stabbing spree—though honestly, a few extra holes won’t hurt.
- Make the pudding. In a medium bowl, whisk together pudding mix, cold milk, and vanilla. Whisk until smooth and thickened—should take 2–3 minutes.
- Pour pudding over cake. Gently pour the pudding over the poked cake, making sure it seeps into all those little pockets. Smooth the top with a spatula so every bite is chocolatey bliss.
- Chill. Refrigerate the cake for at least 2 hours (or overnight if you have the patience). Pudding sets, flavors meld, and your life improves dramatically.
- Top and serve. Spread whipped topping evenly over the chilled cake and add your optional toppings. Slice, serve, and watch people swoon.
Why This Recipe is Awesome
Let’s be real: most “fancy cakes” are traps. You spend hours battling a fussy batter, overthink a custard, and cry over spilled sugar. Not here.
- Idiot-proof: Even I didn’t mess it up, and my last baking adventure involved burnt brownies.
- Quick & easy: 10 minutes prep, 30 minutes bake, and 10 minutes pudding drizzle. Boom. Done.
- Crowd-pleaser: Chocolate is universal. Period.
- Impressive: Looks like a bakery cake, tastes better, and requires minimal elbow grease.
FYI, this is the dessert that’ll have everyone asking, “Did you actually make this?” and you can smugly nod yes.
Ingredients You’ll Need
- 1 box chocolate cake mix (or your favorite homemade recipe—FYI, boxed works fine here)
- Ingredients called for on the box (usually eggs, oil, water—follow the directions)
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk (or any dairy/non-dairy milk you love)
- 1 teaspoon vanilla extract (optional, but trust me—worth it)
- 1 cup whipped topping (cool whip, whipped cream, or coconut whipped cream for vegan)
- Optional toppings: chocolate shavings, sprinkles, or even mini chocolate chips
Step-by-Step Instructions
- Bake the cake. Prepare the cake mix according to box instructions (or your favorite recipe). Pour into a greased 9×13-inch pan. Bake as directed. Let it cool slightly, about 10 minutes—don’t burn your fingers testing it!
- Poke the cake. Grab a wooden spoon handle or a skewer and poke holes all over the warm cake. We’re talking evenly spaced, not a random stabbing spree—though honestly, a few extra holes won’t hurt.
- Make the pudding. In a medium bowl, whisk together pudding mix, cold milk, and vanilla. Whisk until smooth and thickened—should take 2–3 minutes.
- Pour pudding over cake. Gently pour the pudding over the poked cake, making sure it seeps into all those little pockets. Smooth the top with a spatula so every bite is chocolatey bliss.
- Chill. Refrigerate the cake for at least 2 hours (or overnight if you have the patience). Pudding sets, flavors meld, and your life improves dramatically.
- Top and serve. Spread whipped topping evenly over the chilled cake and add your optional toppings. Slice, serve, and watch people swoon.
How to Serve
Slice into generous squares. Add a scoop of vanilla ice cream for extra indulgence.
Pair with coffee, milk, or just pure chocolate obsession.
Perfect for family dinners, potlucks, or sneaky midweek treats.
Nutrition Facts (per serving, approx.)
- Calories: 360 kcal
- Carbs: 52 g
- Protein: 5 g
- Fat: 15 g
- Sugar: 35 g
Common Mistakes to Avoid
- Skipping the poking step—rookie mistake. Pudding = pockets = magic.
- Pouring pudding on a hot cake—it will just slide off. Let it cool slightly first.
- Overbaking the cake—dry cake + pudding won’t save you.
- Forgetting to chill—patience is key. The fridge is your friend here.
Alternatives & Substitutions
- Cake: Use homemade chocolate cake if you’re feeling fancy, but box mix is totally acceptable.
- Pudding: Try vanilla pudding for a twist, or make chocolate mousse if you want a richer version.
- Milk: Almond, oat, or soy milk all work—coconut milk adds extra decadence.
- Toppings: Sprinkles, crushed cookies, or caramel drizzle—go wild.
Pro tip: I personally like a combo of whipped topping and chocolate shavings—classic, pretty, and zero stress.
Final Thoughts
Look, this chocolate pudding poke cake proves you don’t need hours in the kitchen to impress people (or yourself).
Rich, chocolatey, and ridiculously easy, it’s basically dessert perfection in a pan. Slice, serve, and watch everyone fall in love with your baking skills.
Now go enjoy—you earned it!
FAQ (Frequently Asked Questions)
Q: Can I make this cake vegan?
A: Totally. Use a vegan chocolate cake mix, non-dairy milk, and coconut whipped cream. Still delicious.
Q: Can I make this ahead of time?
A: Absolutely. Make it the night before—flavors meld and pudding sets perfectly.
Q: Can I freeze it?
A: Technically yes, but pudding texture may change. IMO, better chill than freeze.
Q: Can I use homemade chocolate pudding instead of instant?
A: Yes! Just make sure it’s thick enough to hold in the pockets.
Q: How thick should the pudding be before pouring?
A: Thick enough to coat a spoon. Too runny? Give it a few extra minutes to set in the bowl.
Q: Can I skip the whipped topping?
A: Sure, but why would you? Whipped topping = dessert glow-up.
Q: Can I double the recipe for a larger crowd?
A: Absolutely. Use a 9×13 pan, double ingredients, and adjust chilling time slightly.
