Strawberry Pudding Poke Cake
An easy and insanely delicious strawberry poke cake with vanilla pudding made with a cake mix and instant pudding.
Prep Time15 minutes mins
Cook Time30 minutes mins
Chill Time4 hours hrs
Total Time4 hours hrs 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 204kcal
- 1 strawberry cake mix
- 4 cups milk
- 2 packages instant vanilla pudding (3.4 ounces each)
- 1 container Cool Whip thawed
- sprinkles, optional
Prepare the cake mix according to package directions.
Once the cake is out of the oven, whisk together 2 cups of milk with one of the pudding mix in a bowl.
Poke the warm cake with the end of a wooden spoon 30-40 times.
Pour the pudding mix over the warm, poked cake.
Cool the cake completely, about 1 hour.
In a large bowl, whisk together remaining 2 cups of milk with pudding mix.
Fold in Cool Whip. Spread over top of cake and decorate with sprinkles, if desired.
Chill in the refrigerator for at least 2 hours.
- Store leftover cake covered in an airtight container in the refrigerator for 2-3 days. After 2-3 days, the cake will get soggy from the pudding and Cool Whip.
- Feel free to use other flavors of cake mix and pudding.
- Work quickly after mixing together the pudding mix and milk so the pudding does not set up before you pour it over the milk.
Calories: 204kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 333mg | Potassium: 226mg | Fiber: 1g | Sugar: 18g | Vitamin A: 132IU | Calcium: 146mg | Iron: 2mg