Chocolate Pudding Poke Cake Recipes

CHOCOLATE PUDDING POKE CAKE

Steps:

• Prepare cake according to package instructions in a 9x13 baking dish. Bake until toothpick inserted in center comes out clean.
• While cake is baking, prepare the two boxes of chocolate pudding with the four cups of milk. Place in fridge until ready to use.
• When cake has cooled a few minutes, with the handle of a wooden spoon (or something similar in size) make poke holes all over the cake, poking all of the way down to the bottom of the pan.
• Pour the pudding mixture over the warm cake, using the back of a spoon to spread the pudding over the top, making sure it gets down in the holes. Place cake in the refrigerator to completely cool.
• Spread prepared whipped cream or non-dairy topping over the top off pudding, sprinkle with chocolate chips.
• Refrigerate until ready to serve, and keep in the refrigerator.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350ºF.
• Beat first 3 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake.
• Refrigerate 1 hour.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Prepare your cake as per the instructions on the cake box in a 9x13 cake pan.
• After taking it out of the oven, poke holes in the cake with the end of a wooden spoon or a straw.
• Mix 2 cups of the milk with the smaller box of instant pudding. Quickly pour over your cake trying to fill in the holes.
• Remove the lid from the jar of hot fudge and microwave until easily spreadable. I put mine in for about 15-20 seconds but your microwave temp may vary.
• Spread the hot fudge on top of your cake and let cool.
• When the cake is completely cooled, mix the last 1 cup of milk with the larger box of instant chocolate pudding then quickly and carefully fold in the Cool Whip.
• Spread on top of the hot fudge layer.
• Finally, layer the entire bag of mini chocolate chips over the whipped cream layer.
• Cover and refrigerate for at least 4 hours before serving.

PUDDING POKE CAKE

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
• Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

CHOCOLATE POKE CAKE (+VIDEO)

Steps:

• Bake cake according to directions on box. Remove from oven and let cool about 20 minutes.
• Poke holes all over the cake using the end of a wooden spoon.
• In a bowl whisk together chocolate pudding and milk. Pour pudding mixture over cake (be sure to aim it into the holes.)
• Let cake chill in the refrigerator for about 30 minutes to an hour.
• To make frosting beat the tub of frosting in a large bowl (using an electric mixer) until smooth, then fold in whipped topping. This gives it a marshmallow-like texture.
• Spread over cake and let chill again for 2-3 hours. Then serve!

PUDDING POKE CAKE

Steps:

• Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
• Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
• After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
• Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
• Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
• TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.

CHOCOLATE-VANILLA PUDDING POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, stirring chopped chocolate into batter before spooning into prepared muffin cups. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
• Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
• Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP.

DECADENT CHOCOLATE POKE CAKE

Steps:

• For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
• Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
• For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
• Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

DEATH BY CHOCOLATE POKE CAKE

Steps:

• Bake the cake according to package directions using a 9x13-inch baking pan.
• Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
• Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
• In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
• Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350F and spray a 9x13-inch pan with cooking spray; set aside.
• To a large mixing bowl, add all the ingredients and mix with a handheld electric mixer or stir by hand. Note that the batter will be thick*.
• Bake for about 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 30 minutes.
• Using the tines of a fork, poke holes all over the cake, going down nearly do the base of the cake, and I estimate I poked the cake in about 50 different places.
• To a medium bowl, add both ingredients, and whisk to combine.
• Evenly pour the filling mixture over the cake, noting that it may take a few minutes for all of the mixture to soak in, but it will so have patience.
• To a large mixing bowl, add all the ingredients and beat with the whisk attachment of a handheld electric mixer or do it in your stand mixer fitted with the whisk attachment.
• Evenly spread the frosting over the top of the cake, cover, and refrigerate** until serving.