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Poke cakes have been a classic go-to dessert for decades—and for good reason!
These cakes are baked, poked full of holes, and then drenched with delicious fillings like pudding, jello, or sweetened condensed milk.
The result? A rich, moist, flavor-packed dessert that’s hard to resist.
In this post, I’m sharing a variety of poke cake recipes that range from fruity and light to rich and decadent—there’s something here for every sweet tooth.
- Chocolate Caramel Poke Cake
- Butterfinger Poke Cake
- Lemon Poke Cake
- Oreo Poke Cake
- Turtle Poke Cake
- Boston Cream Poke Cake
- Cream Cheese Banana Bread Poke Cake
Find all of the recipes below⬇️⬇️
1. Chocolate Caramel Poke Cake
This Chocolate Caramel Poke Cake is what dessert dreams are made of—moist, rich, and drenched in gooey caramel.
Warning: One bite of this cake and you’ll be hooked—chocolate, caramel, and whipped topping all in one irresistible dessert.
Chocolate Caramel Poke Cake
Yield:
10 servings
Prep Time:
10 minutes
Cook Time:
30 minutes
Cooling Time:
1 hour
Total Time:
1 hour 40 minutes
Chocolate Caramel Poke Cake is a decadent chocolate cake soaked with caramel and topped with whipped cream, caramel sauce, chocolate chips and crumbled Heath bars.
Ingredients
- 15.25 ounce chocolate cake mix
- 1 cup water
- ½ cup melted butter
- 3 eggs
- ⅔ cup caramel sauce, divided
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup Heath bar crumbles
- ⅛ cup dark chocolate chips
- ⅛ cup milk chocolate chips
Instructions
- Preheat the oven to 350° F.
- In a large bowl add the cake mix, water, butter, and eggs. Mix for 2-3 minutes with a spoon until fully mixed. Set aside.
- Spray a 9 x 13 inch baking dish well with cooking spray.
- Pour the cake batter into the baking dish and spread it out evenly.
- Bake until a toothpick inserted in the center comes up clean. 30-39 minutes.
- Remove from the oven and allow the cake to cool for at least 60 minutes.
- With the end of a wooden spoon poke holes in the cake.
- Drizzle ⅓ cup of caramel sauce over the cake making sure some of it goes into the holes.
- In a large bowl add the heavy cream, powdered sugar, and vanilla.
- With an electric mixer mix for 4-7 until you have stiff peaks. When you shake the bowl the whipped cream doesn’t move in the bowl. Do not mix too much, as the whipped cream will separate.
- Transfer the whipped cream to the top of the cooled cake. Gently spread so the cake is completely covered.
- Drizzle ⅓ caramel sauce on top of the whipped cream.
- Sprinkle Heath bar crumbles and chocolate chips on top of the whipped cream.
- Serve and enjoy!
Notes
Do not mix the cake batter with an electric mixer as it will mix it too much. The ultimate goal is to get the wet and dry ingredients to combine. This will create a fluffy cake.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 513Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 135mgSodium: 532mgCarbohydrates: 53gFiber: 1gSugar: 35gProtein: 6g
2. Butterfinger Poke Cake
This Butterfinger Poke Cake is a sweet explosion of chocolate, caramel, and crunchy candy bar bliss in every bite.
If you love Butterfingers, just wait until you taste them crumbled over a moist, caramel-soaked chocolate cake!
Butterfinger Poke Cake
Yield:
16 - 20 servings
Prep Time:
25 minutes
Cook Time:
30 minutes
Chill Time:
2 hours
Total Time:
2 hours 55 minutes
Butterfinger Poke Cake is a decadent dessert starting with a golden cake filled with chocolate and caramel sauce and topped with whipped topping and chopped Butterfinger chocolate bars.
Ingredients
- 1 (15.25 ounce) box golden butter cake mix
- 3 large eggs
- 1 cup milk
- ⅓ cup salted butter melted
- ⅔ cup hot fudge, room temperature
- 1 cup caramel topping, room temperature
- 1 (8-ounce) tub of whipped topping
- 1 cup chopped Butterfingers
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9x13-inch baking pan well.
- Beat the cake mix, eggs, milk, and melted butter in a large mixing bowl with a stand or hand mixer until thoroughly combined, about 1-2 minutes.
- Pour the cake into the prepared pan and bake for 27-31 minutes or until the cake bounces back when gently tapped and a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 10 minutes.
- Poke holes all over the cake using a cupcake corer, wooden spoon or large straw, making sure only to poke down ⅔ of the way to the bottom, not down.
- Carefully spread the hot fudge over the cake, ensuring to get as much as possible in the holes instead of on the top and sides of the cake.
- Spread the caramel topping over the cake, focusing on the holes again, and then allow the cake to cool completely.
- Once cooled, store well covered in the refrigerator for 2 hours or until ready to serve.
- To serve, spread the whipped topping evenly over the top of the cake and sprinkle on the chopped Butterfingers.
- Cut into squares and serve immediately.
- Enjoy!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 161mgCarbohydrates: 25gFiber: 0gSugar: 19gProtein: 3g
3. Lemon Poke Cake
This Lemon Poke Cake is bursting with citrusy flavor and sunshine in every bite.
Light, fluffy, and soaked in sweet lemony goodness—this cake is the ultimate spring and summer dessert.
Lemon Poke Cake
Yield:
15 slices
Prep Time:
10 minutes
Cook Time:
25 minutes
Chill Time:
2 hours
Total Time:
2 hours 35 minutes
Lemon Poke Cake is a sweety and tangy dessert recipe made with boxed lemon cake mix, lemon instant pudding mix and Cool Whip.
Ingredients
- 1 (15.25 ounce) box of lemon cake mix (plus ingredients listed on the package)
- 2 (3.4 ounce) boxes of instant lemon pudding mix
- 3 ½ cups cold milk
- 1 (8-ounce) tub of cool whip, thawed
- fresh lemon for topping (optional)
Instructions
- Prepare the cake in a 9x13-inch pan according to the package directions. Set the cake aside to cool.
- Once the cake has cooled, poke holes over the cake every 1-1 ½ inches using the round handle of a wooden spoon.
- Whisk the lemon pudding mix and milk in a large bowl for 1-2 minutes or until the pudding just starts to thicken.
- Pour the pudding over the cake and spread it into an even layer with a spatula ensuring to press the pudding down into the holes.
- Place the cake in the refrigerator for two hours to allow the pudding the set.
- When ready to serve, top the cake with the whipped topping.
- Garnish with lemon slices or lemon zest if desired.
- Slice, serve and enjoy!
Notes
- Store leftovers in the refrigerator for up to three days.
- If you love lemon, fold one tablespoon of lemon zest into the cake batter or pudding for an added tang.
- Be sure to use instant pudding mix and not the cook-and-serve kind. If you have the cook-and-serve kind, follow the instructions on the package to prepare the pudding, not the instructions listed above.
- You want to use something about ¼” in diameter to poke the holes in the cake to ensure the holes are large enough to create pockets of pudding. I find thin-handled wooden spoons are perfect for this.
- The lemon pudding can be substituted with lemon jello, although I like the added creaminess the pudding adds to the cake.
- Two cups of whipped cream can be used instead of cool whip to top the cake.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 307mgCarbohydrates: 34gFiber: 1gSugar: 18gProtein: 4g
4. Oreo Poke Cake
This Oreo Poke Cake is a chocolate lover’s fantasy—moist, creamy, and packed with crushed cookies in every bite.
Make this once and your friends will be begging you to bring it to every party from now on.
Oreo Poke Cake
Yield:
15 servings
Prep Time:
20 minutes
Cook Time:
25 minutes
Chill Time:
1 hour
Total Time:
1 hour 45 minutes
Oreo Poke Cake is a a simple but decadent cake recipe made with boxed chocolate cake mix, Oreo cookies n' creme pudding mix, milk, Cool Whip and Oreo cookies.
Ingredients
- 1 (15.25 ounce) box of chocolate cake mix (plus ingredients listed on the box)
- 2 (4.2 ounce) boxes of Oreo cookies n’ creme pudding mix
- 3 cups cold whole milk
- 1 (8-ounce) tub of whipped topping, thawed
- 1 cup crushed Oreo pieces (about 11 cookies)
Instructions
- Prepare the cake in a 9x13-inch pan according to the package directions.
- Allow the cake to cool completely.
- Use the handle of a wooden spoon to poke rows of holes over the whole cake and set it aside.
- Pour the pudding mix and milk into a medium bowl.
- Whisk well for 1-2 minutes, or until the pudding starts to thicken.
- Pour the pudding over the top of the cake and use a spatula to spread it out evenly beig sure to fill all of the holes with pudding.
- Refrigerate the cake for at least an hour to allow the pudding to set.
- Just before serving spread the Cool Whip evenly over the whole cake.
- Sprinkle the crumbled Oreos on top.
- Serve and enjoy!
Notes
- Store leftovers in the refrigerator for up to three days.
- Use your favorite chocolate cake mix. I used devil’s food cake mix.
- Try substituting the water called for in your cake mix with milk for an even more decadent chocolate cake.
- If you cannot find Oreo pudding mix, use vanilla pudding and ½ cup of finely crushed Oreos instead. Once you have mixed the pudding with the milk, fold in the crushed Oreos and pour it over the cake.
- You want the pudding to thicken before pouring over the cake, but you do not want it too thick. If the pudding is too thin, it will soak into the cake rather than filling the holes. If it is too thick it won’t fall into the holes when it is spread over the cake and will just sit as a layer on top.
- To ensure the holes get filled with pudding, i like to pour half of the pudding over the cake and spread it/press it into the holes with a spatula or spoon and then pour the remaining pudding over top.
- You can substitute the whipped topping for two cups of homemade sweetened whipped cream.
- I recommend using a thin wooden spoon handle to create the holes for this poke cake. You want larger holes for the pudding as it is slightly thicker with the Oreo pieces. I have found creating the holes for this cake with a fork or chopstick just doesn’t work as well, as the pudding sits on top of the cake rather than sinking into the holes.
- Wait until right before serving to sprinkle the crushed Oreos over the cake to ensure they don’t go soggy.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 138Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 214mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 3g
5. Turtle Poke Cake
This Turtle Poke Cake is loaded with rich chocolate, gooey caramel, and crunchy pecans—every bite is pure dessert bliss.
If you love turtle candies, just wait until you taste that flavor combo in a warm, fudgy cake.
Turtle Poke Cake
Yield:
15 servings
Prep Time:
35 minutes
Cook Time:
25 minutes
Chill Time:
1 hour
Total Time:
2 hours
Turtle Poke Cake is a decadent chocolate cake filled with a caramel and condensed milk mixture and topped with chocolate frosting, chopped pecans and mini chocolate chips.
Ingredients
- 1 (15.25 ounce) box of chocolate cake mix (plus the ingredients listed on the package)
- 1 (12-ounce) jar of caramel topping, divided
- 1 (14-ounce) can of condensed milk
- 1 (16-ounce) tub of chocolate frosting
- ¾ cup pecans, roughly chopped
- ¼ cup mini chocolate chips
Instructions
- Prepare a 9x13-inch cake based on the package directions. Set the cake aside to cool completely.
- Remove ½ cup of caramel topping from the jar and set aside.
- Pour the remaining caramel sauce and condensed milk into a large mixing jug or a bowl with a spout. Stir well.
- Use a thin, handled wooden spoon or chopstick to poke rows of holes in the cake.
- Pour the caramel condensed milk mixture over the top of the cake and spread it to fill the holes evenly.
- Chill the cake in the refrigerator for at least one hour.
- Beat the tub of frosting with an electric mixer for one minute or until light and fluffy.
- Frost the cake with the whipped frosting.
- Drizzle ¼ cup of the reserved caramel sauce over the frosting.
- Scatter the pecans and chocolate chips over the top of the cake and drizzle with the remaining caramel sauce.
- Slice, serve, and enjoy!
Notes
- Store leftovers at room temperature in an airtight container for up to three days. Note the cake will soften the longer it sits, but it is still delicious.
- Start checking your cake for doneness 5-6 minutes before the bake time listed on the box. I often find the times on the box inaccurate despite my oven being calibrated to the correct temperature.
- Don’t skip chilling the cake after adding the caramel condensed milk. The chilling allows the flavors time to get to know each other and meld together.
- Feel free to use your favorite homemade frosting rather than a tub of storebought. If using homemade frosting, you will need two cups.
- You can substitute the caramel topping for homemade caramel sauce. You will need 1 ½ cups if using homemade caramel. One cup to mix with the condensed milk and ½ cup to top the cake.
- I recommend cooling the cake completely before adding the caramel condensed milk. If the caramel condensed milk is added while the cake is still warm, it will likely ‘melt’ and become thinner once it hits the warm cake. This will result in the mixture pooling on the bottom of the cake rather than soaking into the cake.
- Try sprinkling some flakey sea salt over the cake before serving for a salted caramel turtle flavor.
- This recipe was tested using Duncan Hines dark chocolate fudge cake mix, Smucker’s caramel topping, and Duncan Hines creamy milk chocolate frosting.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 82Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 32mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 1g
6. Boston Cream Poke Cake
This Boston Cream Poke Cake takes a beloved bakery classic and turns it into an easy, crowd-pleasing dessert.
Moist yellow cake, creamy vanilla pudding, and rich chocolate ganache—this poke cake has all the flavors of a Boston cream pie with half the effort.
Boston Cream Poke Cake
Yield:
15 servings
Prep Time:
20 minutes
Cook Time:
30 minutes
Chill Time:
2 hours 20 minutes
Total Time:
3 hours 10 minutes
Boston Cream Poke Cake is a moist and delicious dessert recipe made with boxed yellow cake mix covered in creamy vanilla pudding and topped with chocolate ganache.
Ingredients
- 1 (15.25 ounce) box yellow cake mix
- 5 cups half and half, divided
- 3 large eggs
- ½ cup (1 stick) salted butter, melted
- 2 (3.4 ounce) boxes instant French vanilla pudding mix
- 1 ¼ cup heavy cream
- 1 (10 ounce) package dark chocolate chips
Instructions
- Preheat the oven to 350F and spray a 9x13 inch baking pan with non-stick spray.
- In a large mixing bowl, beat together the yellow cake mix, 1 cup half and half, eggs and the melted butter until well combined, about 2 minutes.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
- Use the back of a wooden spoon or other round tool to poke holes all over the cake. You want to make sure that the holes are rather large so really make a hole with whatever you are using.
- Pour the remaining 4 cups of half and half in a bowl and then whisk in the two boxes of French vanilla pudding mix until combined.
- Pour the pudding mixture over the cake and then gently spread it out evenly on the cake. Don’t wait for the pudding to thicken before pouring it.
- Refrigerate the cake with the pudding for twenty minutes.
- To make the ganache, place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot and almost simmering. It doesn’t need to boil but it does need to be very, very hot.
- While the cream is heating, place the dark chocolate chips in a medium sized mixing bowl. Pour the hot cream over the dark chocolate chips and allow it to set for about 1 minute.
- Mix together the chocolate chips and cream with a fork, until the chocolate is melted and thick, about 1-2 minutes.
- Pour the ganache all over the cake and spread into an even layer with a spreading spatula.
- Refrigerate the entire cake for at least 2 hours or overnight so everything can set.
- Serve cold. Enjoy!
Notes
The cake does not need to be cooled before adding the pudding.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 355Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 89mgSodium: 422mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 6g
7. Cream Cheese Banana Bread Poke Cake
This Cream Cheese Banana Bread Poke Cake is the ultimate mash-up of moist banana bread and rich, creamy cheesecake—each bite bursting with sweet, tangy flavor.
This cake starts with a banana bread-inspired base that’s perfectly moist, then gets poked and filled with a smooth cream cheese mixture that melts right into the cake.
Cream Cheese Banana Bread Poke Cake
Yield:
15 servings
Prep Time:
15 minutes
Cook Time:
36 minutes
Cooling and Chilling Time:
1 hour 30 minutes
Total Time:
2 hours 21 minutes
Cream Cheese Banana Bread Poke Cake is a moist and fluffy banana cake with a rich cheesecake filling, topped with cream cheese frosting.
This easy but decadent cake recipe is the perfect treat for the banana bread lovers in your life!
Ingredients
- ⅔ cup milk
- ⅓ cup vegetable oil
- 3 eggs
- 4 very ripe bananas
- 13.25 oz box yellow cake mix
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 12 oz cream cheese frosting
- 2 tablespoons chopped walnuts
- 2 tablespoons Skor toffee bits
Instructions
- Preheat oven to 350F.
- Pour the milk, vegetable oil, eggs and bananas into a large mixing bowl.
- Use an electric mixer to blend the ingredients together until no large chunks of banana remain.
- Add the cake mix to the bowl and continue mixing with the electric mixer until all of the ingredients are well combined.
- Spray a 9 x 13 inch baking dish with cooking spray.
- Pour the cake batter into the baking dish.
- Place the dish in the oven and bake the cake until it is golden brown across the top and a toothpick inserted in the center comes up mostly clean with just a few crumbs. 32 - 38 minutes.
- Remove the cake from the oven and allow it to cool.
- Once the cake has cooled, use the handle of a wooden spoon to poke rows of holes about an inch apart.
- Pour the softened cream cheese and sweetened condensed milk into a mixing bowl.
- Use the electric mixer to cream them together until smooth.
- Pour the cream cheese mixture over the cake. Spread it out evenly over the cake, pushing it down into the holes.
- Cover the cake and place it in the refrigerator for an hour to set.
- After an hour remove the cake from the refrigerator and spoon the cream cheese frosting over the top. Spread the frosting out to cover the entire cake.
- Sprinkle the chopped walnuts and toffee bits over the cake.
- Serve immediately or cover and return to the refrigerator until ready to serve.
- Enjoy!
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!