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Chocolate Pudding Poke Cake
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Easy Chocolate Pudding Poke Cake

Prep Time10 minutes
Cook Time30 minutes
Cooling Time10 minutes
Total Time50 minutes
Calories: 360kcal

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.