10+ Poke Cake Recipes to Sweeten Your Dessert Game

Poke cakes are such a fun, easy way to whip up a moist dessert that stands out.

You poke holes in the baked cake and pour in tasty stuff like pudding, Jello, or sauces. Every bite ends up packed with flavor.

New to baking? Or just hunting for a simple treat? Poke cakes give you a lot of room to get creative with flavors and decorations.

You’ll find these cakes perfect for any occasion because they’re quick to make and always a hit.

Ingredients:

• Cake mix (any flavor)
• Instant pudding or Jello mix
• Eggs
• Water
• Vegetable oil or butter

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Prepare the cake batter as directed on the package.
3. Pour batter into a greased baking pan.
4. Bake for the time listed on the box.
5. Let the cake cool a bit, then poke holes all over with a fork or skewer.
6. Pour pudding, Jello, or sauce over the holes so it sinks in.
7. Refrigerate for a few hours to let the flavors soak in.
8. Serve chilled and dig in!

1) Classic Strawberry Jell-O Poke Cake

This one’s a classic. You start with a white cake mix for a soft, fluffy base.

After baking, poke holes everywhere so the strawberry Jell-O can seep in.

The Jell-O brings a sweet, fruity punch and keeps the cake super moist.

Finish with a layer of Cool Whip or whipped cream, and toss some fresh strawberries on top if you’re feeling fancy.

Ingredients

• 1 box white cake mix
• 1 3-ounce box strawberry Jell-O
• 1 cup boiling water
• ½ cup cold water
• 1 8-ounce tub Cool Whip or whipped cream
• Fresh strawberries (optional)

Cooking Instructions

1. Bake the white cake as the box says.
2. Let it cool for about 10 minutes.
3. Poke holes all over with the handle of a wooden spoon.
4. Dissolve the Jell-O in boiling water, then stir in cold water.
5. Pour Jell-O evenly over the cake, letting it sink into the holes.
6. Chill for at least 2 hours to set.
7. Spread Cool Whip or whipped cream over the top.
8. Add fresh strawberries if you want.
9. Serve cold.

Get more details from this Strawberry Jell-O Poke Cake recipe.

2) Cherry Almond Poke Cake with Cream Cheese Frosting

Cherry Almond Poke Cake is super easy and pretty irresistible.

Start with a cherry chip cake mix baked in a 9×13 pan.

After baking, poke holes and pour cherry Jello over the top so the flavor soaks right in.

The cream cheese frosting, made with cream cheese and Cool Whip, is creamy and light.

Add maraschino cherries on top if you want a pop of color and taste.

It’s a great pick for summer, family gatherings, or just when you need a sweet fix.

Ingredients

• 1 box cherry chip cake mix
• 1 package cherry Jello powder (85 g)
• 1 cup boiling water
• 8 oz cream cheese, softened
• 8 oz Cool Whip
• 1/2 cup powdered sugar
• 1 tsp almond extract
• Maraschino cherries (optional)

Cooking Instructions

1. Bake cake as the box says at 350°F (175°C) in a 9×13 pan.
2. Mix cherry Jello powder with boiling water until dissolved.
3. Poke holes all over the warm cake with a fork.
4. Pour Jello mixture evenly over the cake.
5. Chill for at least 1 hour.
6. Beat cream cheese, powdered sugar, and almond extract until smooth.
7. Fold in Cool Whip gently.
8. Spread frosting over the chilled cake.
9. Decorate with maraschino cherries if you like.
10. Keep refrigerated until ready to serve.

Get the full recipe at Cherry Almond Poke Cake recipe.

3) Chocolate Poke Cake with Fudge Sauce

Chocolate poke cake is pure comfort food. The cake comes out soft and moist.

Once baked, poke holes and pour warm fudge sauce over it.

The sauce seeps in, making every bite rich and chocolatey.

Top with vanilla whipped cream and a sprinkle of chopped chocolate for a little crunch.

It’s a quick, easy win for chocolate lovers.

Ingredients

• 1 box chocolate cake mix
• Ingredients for the cake mix (usually eggs, oil, and water)
• 1 cup hot fudge sauce
• 1 cup vanilla whipped cream
• 1/4 cup chopped chocolate

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix cake batter as directed on the box.
3. Bake in a greased pan for 30-35 minutes.
4. Let cool a bit, then poke holes all over with a fork.
5. Pour warm fudge sauce evenly over the cake.
6. Chill for at least 1 hour.
7. Top with whipped cream and chopped chocolate before serving.

Check out the full Chocolate Poke Cake with Fudge Sauce recipe.

4) Jello Poke Cake with Any Flavor

You can use any Jello flavor for this cake, which is honestly pretty fun.

Start with a white or yellow cake as your base.

After baking, poke holes all over with a fork or skewer.

Pour the prepared Jello mixture so it fills the holes and adds moisture and flavor.

Let it set in the fridge for a few hours before topping with whipped cream or Cool Whip.

Go wild—try strawberry, lime, lemon, whatever you like.

Ingredients

• 1 box white or yellow cake mix
• 1 box (3 ounces) Jello (any flavor)
• 1 cup boiling water
• ½ cup cold water
• 1 container (8 ounces) whipped topping (Cool Whip or whipped cream)

Cooking Instructions

1. Bake cake as directed at 350°F (175°C).
2. Dissolve Jello in boiling water, then stir in cold water.
3. Poke holes all over the warm cake.
4. Pour Jello over the cake, letting it fill the holes.
5. Chill for at least 3 hours until Jello is set.
6. Spread whipped topping on before serving.

5) Lemon Poke Cake with Instant Pudding

Lemon poke cake is bright, simple, and a little tangy.

Bake a lemon cake mix in a 13×9-inch pan.

After baking, poke holes everywhere with the handle of a wooden spoon.

Mix up some instant lemon pudding and pour it over the holes so it soaks in.

Top with Cool Whip for a light finish.

Pop the cake in the fridge for a few hours to let the flavors blend.

Ingredients

• 1 package lemon cake mix
• 1 package (3.4 oz) instant lemon pudding mix
• 1 cup cold milk
• 1 container (8 oz) Cool Whip

Cooking Instructions

1. Bake lemon cake in a greased 13×9-inch pan at 350°F (175°C) for 25-30 minutes.
2. Let it cool a bit, then poke holes all over with a spoon handle.
3. Mix pudding with cold milk until smooth.
4. Pour pudding over the cake, filling the holes.
5. Spread Cool Whip on top.
6. Refrigerate for at least 2 hours before serving.

6) Orange Poke Cake with Lemon Pudding

Orange poke cake is bright and easy.

Bake a yellow cake mix until golden.

When the cake’s warm, poke holes all over and pour in lemon pudding.

The pudding adds tang and keeps the cake moist.

Top with whipped cream or orange zest if you’re feeling extra.

It’s a fresh, sweet treat with barely any fuss.

Ingredients

• 1 box yellow cake mix
• 1 package instant lemon pudding (3.4 ounces)
• 3 large eggs
• 3/4 cup vegetable oil
• 3/4 cup water

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix cake mix, eggs, oil, and water until smooth.
3. Pour into a greased 9×13-inch pan and bake for 30-35 minutes.
4. Let cool a bit, then poke holes all over with a fork.
5. Make lemon pudding as directed.
6. Pour pudding over the cake, letting it soak in.
7. Chill before serving.

7) Cinnamon Roll Poke Cake

This cake’s got cinnamon roll vibes without all the hassle.

Start with a soft vanilla cake and poke holes everywhere.

Pour a sweet mix of cinnamon, brown sugar, and butter into the holes.

The filling soaks in and makes each bite gooey and flavorful.

Top with a cream cheese frosting that’s smooth and rich.

You can grab an easy, tasty recipe here.

Ingredients

• 1 box vanilla cake mix (or homemade vanilla cake batter)
• 1 cup brown sugar
• 2 tbsp ground cinnamon
• 1/2 cup butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk

Cooking Instructions

1. Bake the vanilla cake as directed.
2. While it’s still warm, poke holes all over with a wooden spoon handle.
3. Mix brown sugar, cinnamon, and melted butter. Pour over the cake to soak in.
4. Beat cream cheese, softened butter, powdered sugar, vanilla, and milk until smooth.
5. Spread frosting on top after the cake cools.
6. Chill for at least 30 minutes before serving.

8) Boston Cream Poke Cake

Boston Cream Poke Cake takes a playful spin on the classic Boston Cream Pie. You start with a yellow cake, and while it’s still warm, you poke holes all over the top.

That’s the fun part—pouring smooth vanilla pudding right into those holes. The pudding sinks in and makes the cake extra moist.

Once the pudding sets, you slather on a thick layer of chocolate ganache or frosting. The result? A creamy, chocolatey dessert that’s surprisingly easy to make.

If you’re after that Boston Cream Pie vibe without the hassle, this cake delivers. It’s simple, but honestly, it tastes like you spent way more time on it.

Ingredients

• 1 box yellow cake mix
• Ingredients called for on cake mix box (usually eggs, oil, water)
• 1 package instant vanilla pudding mix
• 2 cups cold milk
• 1 cup chocolate frosting or chocolate ganache

Cooking Instructions

1. Bake the yellow cake in a 9 x 13-inch pan as directed on the box at 350°F (175°C).
2. Let the cake cool for about 10 minutes, then poke holes all over with a spoon handle.
3. Mix pudding with cold milk and pour it evenly over the cake, filling every hole.
4. Chill until the pudding is set, about an hour.
5. Spread chocolate frosting or ganache on top before serving.

9) Vanilla Cake with Raspberry Jello

This one starts with a classic vanilla cake mix. After baking, poke holes all over so the raspberry Jello can seep in.

You’ll dissolve the Jello in boiling water, then let it cool a bit before pouring it over the cake. The cake drinks up the raspberry flavor and gets a juicy, fruity texture.

For the topping, go with vanilla pudding and a big cloud of Cool Whip or whipped cream. It’s creamy and light, and it balances the tartness from the Jello.

If you want more details, check out The Country Cook’s Raspberry Poke Cake recipe—it’s a similar idea.

Ingredients

• 1 vanilla cake mix
• 3 ounces raspberry Jello mix
• 1 cup boiling water
• 1 cup cold water
• 1 package vanilla pudding mix
• 2 cups Cool Whip

Cooking Instructions

1. Bake the vanilla cake according to the package at 350°F (175°C).
2. Let it cool, then poke holes all over with a fork or skewer.
3. Dissolve raspberry Jello in boiling water, then stir in cold water.
4. Pour the Jello mixture slowly over the cake and let it soak in.
5. Make the vanilla pudding as the package says.
6. Spread pudding over the cake once it’s absorbed the Jello.
7. Top with Cool Whip before serving.

10) Poke Cake with Maraschino Cherries

Maraschino cherries make a poke cake that’s sweet and a little nostalgic. After baking the cake, poke holes in it and pour cherry juice or syrup right over the top.

The cake soaks up all that cherry flavor and ends up super moist. For the topping, cream cheese frosting or whipped cream both work great.

Scatter a few whole maraschino cherries on top for a pop of color and extra flavor. It’s a simple cake, but the cherries make it feel fun—almost retro.

You can whip this up fast with a boxed cake mix, so it’s a good pick for parties or family get-togethers.

Ingredients

• 1 box white or yellow cake mix
• 1 jar maraschino cherries with juice
• 8 oz cream cheese
• 1 cup Cool Whip or whipped topping
• 1/2 cup sugar

Cooking Instructions

1. Heat your oven to 350°F (175°C). Bake the cake according to the directions on the box.

2. Pull the cake out and let it cool for about 10 minutes.

3. Grab a fork or skewer and poke holes all over the top.

4. Pour maraschino cherry juice right over those holes. Let it soak in.

5. In a bowl, beat cream cheese with sugar until it looks smooth. This part gets a bit messy, but it’s worth it.

6. Gently fold in the Cool Whip. Spread that frosting over the cooled cake.

7. Drop whole maraschino cherries on top for garnish.

8. Pop the cake in the fridge for 1-2 hours before you serve it.

If you want more inspiration, here’s a Cherry Almond Poke Cake recipe that might be up your alley.