If you want a dessert that practically guarantees empty plates, this vanilla pudding poke cake is it. Warm yellow cake is poked all over and flooded with silky vanilla pudding, then chilled until every slice is impossibly moist and topped with a cloud of whipped cream. The simple “poke and pour” method turns a basic boxed cake mix into a bakery‑style treat that tastes like it took all day, but really comes together with just a few pantry staples.
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Secondary keywords: vanilla poke cake, box mix poke cake, moist cake with pudding, easy potluck dessert.
Why You’ll Love This Pudding Poke Cake
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Foolproof and beginner‑friendly: Starts with a box cake mix and instant pudding, so you get reliable results even if you are new to baking.
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Ridiculously moist: The pudding seeps into every hole you poke in the cake, creating a luscious, custardy texture that never feels dry.
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Perfect for feeding a crowd: Baked in a 9×13‑inch pan, this sheet cake slices easily and travels well to parties, potlucks, and holidays.
Ingredients
For the cake
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1 box yellow cake mix (about 15.25 oz / 432 g)
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Ingredients called for on the box (usually eggs, oil, and water)
You can swap in white, vanilla, or even chocolate cake mix for variation, but classic yellow cake gives that golden color and nostalgic flavor people expect.
For the pudding layer
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2 boxes (3.4 oz / 96 g each) instant vanilla pudding mix
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4 cups very cold milk (whole or 2%)
For the topping
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1 tub (8–12 oz) whipped topping, thawed, or an equal amount of lightly sweetened homemade whipped cream
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Optional garnishes: crushed cookies, shaved chocolate, sprinkles, fresh fruit, or toasted coconut
Step‑by‑Step Instructions
1. Bake the Cake
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Preheat your oven to the temperature listed on the cake‑mix box, usually 350°F (175°C).
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Grease a 9×13‑inch baking pan.
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Prepare the cake batter according to package directions and pour it into the pan.
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Bake until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
This step gives you a sturdy but tender base that can absorb the pudding without falling apart.
2. Poke Holes While Warm
Let the cake cool for about 10–15 minutes so it is no longer scorching, but still warm. Using the handle of a wooden spoon or a similar‑sized utensil, poke holes all over the cake, nearly to the bottom, spaced about 1/2–1 inch apart.
The holes are what make a poke cake special: they create channels for the filling to run through so each bite has pudding in it, instead of just frosting sitting on top.
3. Mix the Vanilla Pudding
In a medium bowl, whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until it thickens but is still pourable. Instant pudding sets quickly, so have your cake ready with holes poked before you start whisking.
