Description
A collection of moist and flavorful poke cakes that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 package instant vanilla pudding mix (3.4 oz)
- 1 cup cold whole milk
- 1/2 cup creamy peanut butter
- 1 container frozen whipped topping (8 oz, thawed)
- 1/4 cup chopped roasted peanuts
- 1 box devil's food chocolate cake mix (18.25 oz)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 package instant chocolate pudding mix (3.9 oz)
- 1 cup cold whole milk
- 1 tub chocolate frosting (16 oz)
- Optional mini chocolate chips for garnish
- 1 box white or yellow cake mix (15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 package instant vanilla pudding mix (3.4 oz)
- 1 cup cold whole milk
- 1/2 cup marshmallow fluff
- 1 container frozen whipped topping (8 oz, thawed)
- 1 bag miniature marshmallows (10 oz)
- 1 box chocolate cake mix (18.25 oz)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup hot water
- 1/2 cup semi-sweet chocolate chips
- 1 container frozen whipped topping (8 oz, thawed)
- 1 box white cake mix (15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 package instant vanilla pudding mix (3.4 oz)
- 1 cup cold whole milk
- 1/2 cup crushed Oreo cookies (plus more for topping)
- 1 container frozen whipped topping (8 oz, thawed)
- 1 tub vanilla frosting (16 oz)
- 1 box devil's food chocolate cake mix (18.25 oz)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 jar caramel ice cream topping (14 oz)
- 1 cup chopped pecans
- 1 container frozen whipped topping (8 oz, thawed)
- 1 tub chocolate frosting (16 oz)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan; combine cake mix, water, oil, and eggs, beating for 2 minutes until smooth; bake for 25 to 30 minutes until a toothpick comes out clean; while baking, whisk pudding mix and milk for 2 minutes, then stir in peanut butter; remove cake from oven, immediately poke holes 1 inch apart with a wooden spoon handle, pour pudding mixture evenly over the hot cake, refrigerate for at least 2 hours, then spread whipped topping and sprinkle with chopped peanuts.
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan; mix cake mix, water, oil, and eggs until smooth, pour into pan, and bake for 30 to 35 minutes; whisk instant pudding mix with cold milk for 2 minutes and let thicken; take cake out of oven, poke holes across the surface with a fork or skewer, pour pudding mixture slowly over the hot cake, allow to cool to room temperature, refrigerate for 1 hour, spread chocolate frosting over the chilled cake, and top with mini chocolate chips if desired.
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan; bake cake according to package directions using water, oil, and eggs for 25-30 minutes; whisk pudding mix and milk until thickened, then stir in marshmallow fluff; poke holes in the warm cake with a wooden spoon handle and pour the marshmallow pudding mixture over it; refrigerate for 2 hours to set, spread whipped topping over the chilled cake, sprinkle with miniature marshmallows.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Poke cakes can be customized with various flavors and toppings.