Poke Cake Recipes
Yummy, Fun and Easy Desserts
Susanne Myers
www.HillbillyHousewife.com
Copyright © 2013 by Susanne B. Myers – The Hillbilly Housewife. All rights reserved worldwide.
Table of Contents
Introduction
Also from the Hillbilly Housewife:
Apple Poke Cake
Banana Pudding Poke Cake
Butterfinger Poke Cake
Caramel Almond Poke Cake
Carrot Cake Poke Cake
Cherry Delight Poke Cake
Chocolate Peppermint Poke Cake
Coconut Poke Cake
Easy Chocolate Pudding Poke Cake
Easy Peach Poke Cake
Eggnog Poke Cake with Salted Caramel Sauce
German Chocolate Poke Cake
Gingerbread Poke Cake
Halloween Poke Cake
Hawaiian Poke Cake
Key Lime Pie Poke Cake
Lemon Lime Poke Cake
Lemon Pudding Poke Cake
Orange Cream Poke Cake
Oreo Pudding Poke Cake
Patriotic Poke Cake
Peanut Butter Cup Poke Cake
Peppermint Patty Poke Cake
Pina Colada Poke Cake
Pink Lemonade Poke Cake Recipe
Pistachio Poke Cake
Pretzel Poke Cake
Pumpkin Poke Cake
Raspberry Poke Cake
Red Velvet Poke Cake
S'mores Poke Cake
Strawberry Jell-O Poke Cupcakes
Strawberry Poke Cake
Surprise Me Poke Cake
Toffee Poke Cake
Recommended Resources
Introduction
Poke cakes put a spin on the normal every day cake recipe by adding a little surprise in the middle.
The concept is simple. Bake a cake and then poke some holes in it and pour something all over the
cake. It will seep into the holes and cover the top turning a plain cake into something fun and make it
that much more special.
Even little hands can help make them and have a great time doing it. Enjoy!
Warmly,
Susanne – The Hillbilly Housewife www.HillbillyHousewife.com
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Apple Poke Cake
This is one of my favorite fall cakes. I love the fact that I can make it completely from scratch and it is
just covered in apples. There are apples in the batter and in the topping.
Ingredients
Cake:
2 Cups Sugar
2 Tsp. Vanilla Extract
1 Cup Vegetable Oil
3 Eggs
2 Cups All Purpose Flour
1 Tsp. Salt
1 Tsp. Cinnamon
1 Tsp. Baking Soda
3 Cups Apples, Peeled, Cored & Diced
1 Cup Walnuts, Chopped
Topping:
1/4 Cup Milk
1/2 Cup Butter
1 Cup Brown Sugar, Firmly Packed
1 Cup Apples, Peeled, Cored & Diced
Directions:
Heat oven to 350F. Grease 9x13 pan, set aside.
Sift all dry ingredients together in a bowl.
In a separate bowl mix the first 4 ingredients at medium speed and gradually add the dry ingredients
until well combined. Add apples and walnuts and gently fold in.
Pour into cake pan and bake for approximately 40 minutes. Check with toothpick for doneness.
Let cool for approximately 5 minutes.
Take the end of a wooden spoon and poke holes in the cake, approximately 1 inch apart.
Add all topping ingredients to saucepan and cook over medium heat, stirring constantly.
Bring to boil for 3 minutes. Immediately pour over cake.
Refrigerate for 1 hour before serving.
Banana Pudding Poke Cake
My husband’s grandmother makes the best banana pudding. It’s so good I don’t even try to copy it
anymore. Instead I came up with a cake version that’s always a big hit.
Ingredients:
1 Box Yellow Cake Mix, prepare as directed
2 Large Packages Instant Banana Pudding
4 Cups Milk
1 Package Cool Whip
20 Nilla Wafers, broken up
1 Banana, sliced thin
Directions:
Bake cake in 9x13 pan according to package directions. Once done, let cool 5 minutes.
Then use a wooden spoon to make large holes all around the cake making sure to poke all the way to
the bottom of the cake.
In a separate bowl mix together the banana pudding and milk until well combined and the lumps are
gone.
Immediately pour over warm cake, making sure to get pudding down in the holes.
Use the back of a spoon to gently push pudding all the way down into the holes and spread it out
evenly over the top of the cake.
Refrigerate for approximately 2 hours.
After chilling, spread on Cool Whip.
Top with broken up pieces of Nilla Wafers and sliced bananas just before serving.
Butterfinger Poke Cake
I make this cake quite a bit around Halloween when we have too much candy sitting around. It’s also a
great surprise cake for any loved one that likes Butterfinger candy bars.
Ingredients:
1 Box Yellow Cake Mix, prepared as directed
1 (12-17 oz) Jar Caramel Ice Cream Topping
1 (14 oz) Can Sweetened Condensed Milk
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed
Directions:
Bake cake in a 9x13-inch pan according to package directions.
While cake is baking, mix caramel topping with milk until thoroughly blended.
As soon as the cake is done, remove from oven and poke holes all over it with a fork.
Immediately pour caramel/milk topping over the cake and refrigerate for about 2 hours.
Once completely cooled, top with two of the crushed Butterfinger bars.
Then spread the tub of Cool Whip over the cake and top with the other two crushed Butterfinger bars.
Refrigerate for at least an hour before serving.
Note: If you put the Butterfinger bars in the freezer, while you make the cake, it makes them really
easy to crush with a rolling pin or hammer right in the package.
Caramel Almond Poke Cake
You can’t go wrong by starting out with some good o’le pound cake. Add some sliced almonds and
make a caramel topping and you end up with a treat that’s like nothing else. If I had to pick a favorite
rich cake, this would be it.
Ingredients:
2 Boxes Pound Cake Mix, prepared as directed
1 Cup Dark Brown Sugar, firmly packed
2 cups whipping cream
1/4 Cup Butter
1 Tsp. Vanilla
1 14oz Can Sweetened Condensed Milk
3/4 Cup Sliced Almonds
1/3 Cup Vanilla Frosting
Directions:
Heat oven to 350F. Grease 9x13 pan.
Prepare cake as directed and pour into pan to bake. Bake the cake according to the box directions.
When finished allow to cool for approximately 20 minutes.
Poke holes in the cake with the handle of a wooden spoon about an inch apart all over cake.
Heat dark brown sugar, whipping cream and butter in saucepan over medium heat until boiling.
Reduce heat and simmer for about 15 minutes until thickened, stirring frequently. Remove from heat
and add vanilla.
Slowly pour the sweetened condensed milk over the cake allowing it to absorb, approximately 5
minutes.
Then drizzle most of the caramel mixture over cake making sure to press into holes with the back of a
spoon and sprinkle with almonds.
Drizzle with the rest of the caramel sauce and allow to fully cool.
Warm vanilla frosting in microwave 10-15 seconds then drizzle over cake.
Refrigerate until ready to service.
Carrot Cake Poke Cake
I love carrot cake, but I hardly ever make it . This simple little poke cake gives you the same flavors in
a much simpler cake. Great for potlucks or as a “just because” cake.
Ingredients:
1 Spice Cake Mix
1/4 Cup Raisins
2 Cups Carrots, shredded
1 Small Box Orange Jell-O Gelatin
1 Cup Boiling Water
1/4 Cup Butter, softened
4 oz. Cream Cheese, softened
1/2 tsp. Pumpkin Pie Spice
2 Cups Powdered Sugar
Directions:
Preheat oven to 350F.
Prepare packaged cake as directed, and then stir in raisins and carrots until well mixed. Pour into a
9x13 pan and bake as directed.
Using a fork or skewer poke holes all around the cake about 1/2 inch apart.
In a separate bowl, pour boiling water over dry gelatin and mix for 2 minutes until dissolved.
Immediately pour over cake.
Refrigerate approximately 3 hours.
Mix butter, cream cheese and pumpkin pie spice in a medium bowl with an electric mixer until well
blended. Gradually add powdered sugar, beating until all powdered sugar has been used and mixture is
well blended. Spread evenly over cake.
Note: You can add pecans or walnuts to the cake batter before baking to give it a little crunch.
Cherry Delight Poke Cake
This is just as simple as making a dump cake. Great as a last minute baking project.
Ingredients:
1 Box White Cake Mix
1 Cup Boiling Water
1 Small Box Cherry Jell-O
1 21oz Can Cherry Pie Filling
1 16oz Tub Cool Whip, Thawed
Directions:
Bake cake in a 9x13-inch pan as directed on package.
Remove cake from oven and immediately poke holes in cake with fork about 1 inch apart.
While cake is cooling, dissolve Jell-O mix in boiling water and pour over cake. Top with cherry pie
filling.
Frost with Cool Whip. Refrigerate for 2 hours before serving.
Chocolate Peppermint Poke Cake
Do you like peppermint patties, or mint thins? Me too!!! This easy to make cake has the same flavors.
The recipe is simple enough that even an inexperienced baker can make it. It’s what I’m asking for this
Mother’s Day.
Ingredients:
1 Box Devil’s Food Cake Mix
1 Can Sweetened Condensed Milk
1/4 Tsp. Peppermint Extract
1 Jar Hot Fudge Sauce
1 Bag Andes Peppermint Crunch Baking Chips
1 8oz Tub Cool Whip
Directions:
Bake cake in a 9x13 in baking pan according to the directions.
While the cake is baking mix condensed milk, peppermint extract and hot fudge sauce together in a
bowl until well blended, set aside.
When the cake is done, remove from oven and poke holes with the handle of a wooden spoon or straw
all over the cake.
Pour the milk mixture all over the cake allowing it to seep into the holes.
Refrigerate until completely cooled.
Top with half of the peppermint crunch, then spread Cool whip evenly over the cake and sprinkle the
remaining peppermint crunch on top.
Refrigerate 1 hour before serving.
Coconut Poke Cake
Absolutely delicious! That’s all I can say about this cake. If you like coconut, you’ll love it.
Ingredients:
1 Package White Cake Mix
1 14oz Can Sweetened Condensed Milk
1 14oz Can Cream of Coconut
1 16oz Tub Cool Whip
1 8oz Package Coconut Flakes
Directions:
Bake cake in 9x13 baking pan according to package directions.
When done remove cake from oven and poke holes all over the top of the cake with the handle of a
wooden spoon.
Whisk sweetened condensed milk and cream of coconut together. Pour over warm cake. Let cool
completely.
Spread Cool Whip evenly over cake and top with coconut flakes. Refrigerate until served.
Easy Chocolate Pudding Poke Cake
This was one of my daughter’s first cakes. I only helped by taking the baked cake out of the oven.
Everything else was all her. Great beginner project and very tasty.
Ingredients:
1 Box White Cake Mix
1 Large Box Chocolate Jell-O Instant Pudding
4 Cups Cold Milk
Directions:
Bake cake in a 9x13 baking pan according to the package directions.
When done, remove from oven and poke holes using the handle of a wooden spoon.
Add pudding and milk to a large bowl and beat with electric mixer for 2 minutes. Immediately pour
one-half of the mixture into the holes on the cake. Let mixture stand until slightly thickened, then
spread remaining pudding over the top of the cake.
Refrigerate at least 1 hour before serving.
Easy Peach Poke Cake
This is one of my favorite summer cakes. It’s particularly good with some fresh or canned sliced
peaches on top. If you really want to go over the top, serve it with a scoop of homemade peach ice
cream.
Ingredients:
1 Box White Cake Mix
1 3oz Box Peach Jell-O
1 Cup Boiling Water
1/2 Cup Cold Water
1 8oz Tub Cool Whip
Directions:
Bake cake in 9x13 baking pan according to directions.
Immediately remove from oven and use the handle of a wooden spoon or large fork to pierce lots of
holes in the top of the cake.
Mix Jell-O with boiling water and stir until completely dissolved. Pour in cold water and immediately
pour over cake.
Refrigerate for 3 hours.
Top with Cool Whip.
Refrigerate for 1 hour before serving.
Note: Top with freshly sliced peaches before serving for an extra treat.
Eggnog Poke Cake with Salted Caramel Sauce
My favorite part about this cake is the salted caramel sauce. I make it all the time and use it to pour
over pound cake or ice cream.
Ingredients:
1 Box French Vanilla Cake Mix
2 Cups Eggnog
1 Box White Chocolate Instant Pudding Mix
1 Cup Salted Caramel Sauce (made ahead and cooled – recipe below)
1 8oz Tub Cool Whip
1 Tsp. Cinnamon
Directions:
Bake cake in a 9x13 pan according to package directions.
Remove cake from oven and while still hot poke holes all over the top with the handle of a wooden
spoon.
Combine eggnog and pudding mix in a bowl and whisk together for about a minute or so until fully
combined. Pour over cake, making sure to fill the holes.
Let cool to room temperature and spread salted caramel sauce evenly over the top. The recipe is
below.
Spread Cool Whip over the top and sprinkle with cinnamon.
Salted Caramel Sauce
Ingredients:
1 Cup Sugar
1/4 Cup Water
1/4 Cup Salted Butter
2/3 Cup Heavy Cream
Directions:
Heat water and sugar to boiling in a saucepan over high heat, stirring constantly to dissolve sugar.
Once boiling stop stirring and allow mixture to boil until it turns to a dark amber color.
When the mixture reaches the amber coloring add butter, whisk until butter melts then promptly
remove from heat.
Slowly pour in heavy cream and whisk until mixture is smooth.
Allow to cool for about 5 minutes then carefully pour mixture into storage jar (you may have more
than you need for the cake)
German Chocolate Poke Cake
Being German, I couldn’t resist throwing a German Chocolate Cake in here. This cake is the ultimate
chocolate fix and as with the caramel topping, this one is great for topping ice cream as well.
Ingredients:
1 Box Chocolate Cake Mix
2 1/2 Cups Milk
1 Large Box Chocolate Cook and Serve Pudding
Directions:
Prepare cake mix as directed on package. You can use a 9x13-inch pan or two 9-inch cake pans for a
double layer cake.
While the cake is baking, mix pudding with milk in a saucepan and bring to a boil. Remove from heat
until cake finishes baking.
Once the cake is done, use the handle of a wooden spoon to make holes all over the top of the cake
about an inch apart.
Carefully pour the pudding mixture over the cake making sure to get it into the holes.
Topping
Ingredients:
1 Cup Sliced Almonds
1/2 Cup Sugar
1 Cup Shredded Coconut
Directions:
Add almonds and sugar to a nonstick pan and heat on high, stirring constantly.
As the sugar starts to melt turn the heat down to medium and continue stirring.
When the almonds begin to brown, add coconut and stir for another minute.
Pour onto tin foil to cool.
Once cooled, sprinkle over the top of your cake.
Gingerbread Poke Cake
I love all things spice cake and gingerbread around the holidays. This cake travels well and is perfect
for family get-togethers.
Ingredients:
1 Box Spice Cake Mix
1/2 Butter
1/3 Cup Water
1 Cup Brown Sugar
1 8oz Tub Cool Whip
Directions:
Bake cake in 9x13-inch baking pan according to package directions.
While cake is baking, heat butter, brown sugar and water in a saucepan over medium heat, stirring
constantly until all ingredients are melted. Remove from heat.
Once cake is done, remove from oven and poke holes all over the top with a fork and pour syrup over
cake. Cool in refrigerator for 2 hours. Top with Cool Whip.
Note: For a yummy variation replace Cool Whip with a scoop of vanilla ice cream and top with
nutmeg.
Halloween Poke Cake
This is such a fun cake to make with the kids for Halloween. It’s a great way to keep them busy before
it’s time for trick or treat.
Ingredients:
1 Box Fudge Marble Cake Mix
2 3oz Packages Orange Jell-O
1 cup boiling water
1/2 cup cold water
1/2 cup butter, softened
1/3 cup baking cocoa
1 teaspoon vanilla extract
1/4 cup milk
3-1/2 cups confectioners' sugar
Directions:
Bake cake in 9x13-inch baking pan according to package directions.
When done, remove from oven and cool on wire rack for 1 hour.
Once cooled, use fork or wooden skewer to poke holes in the top of the cake about an inch apart.
In a separate bowl dissolve Jell-O mix with boiling water then stir in cold water. Slowly pour over
cake.
Refrigerate for 3 hours.
To prepare frosting, add butter to medium sized bowl and use electric mixer to cream butter until
fluffy. Then add cocoa, vanilla, milk and sugar, mix until smooth and spread over the top of the cake.
Refrigerate until serving.
Note: Top with candy pumpkins or candy corn for an extra special treat.
Hawaiian Poke Cake
Hawaii is one of the place I’ve always wanted to travel. I don’t think that’s going to happen any time
soon. For now, I just take mini-food vacations with cakes like this.
Ingredients:
1 Box Yellow Cake Mix
1 20oz Can Crushed Pineapple, drained
1 3.4oz Box Instant Vanilla Pudding
1 1/2 Cups Cold Milk
1 8oz Package Cream Cheese, softened
2 Cups Cool Whip
1 Cup Shredded Coconut
1/2 Cup Chopped Macadamia Nuts (optional)
Directions:
Bake in 9x13-inch baking pan as directed on box.
Remove from oven and allow to cool on wire rack.
Once cool, poke holes in cake with the handle of a wooden spoon.
Spread crushed pineapple evenly over top.
Mix together pudding, milk and cream cheese until smooth and thick enough to spread over the top of
the pineapple.
Top with Cool whip, sprinkle with coconut and nuts.
Refrigerate at least 1 hour before serving.
Note: You can substitute whatever type of nuts you like or, if you prefer, leave them out altogether.
Key Lime Pie Poke Cake
Key Lime Pie is one of my favorite desserts on the rare occasions we go out to eat to a little restaurant
in town. They make the best pie. This cake is a great quick and easy fix when I’m craving this pie.
Ingredients:
1 Box White Cake Mix
1 14oz Can Sweetened Condensed Milk
3/4 Cup Whipping Cream
1/2 Cup Lime Juice
1 Tsp. Lime Zest
2 Drops Green Food Coloring
3 Drops Yellow Food Coloring
1 8oz Tub Cool Whip
Directions:
Bake cake in 9x13-inch baking dish as directed on package.
While your cake is baking, add condensed milk, whipping cream, lime juice, lime zest and food
coloring to medium sized bowl. Mix until well combined and thick. Cover and refrigerate.
Once cake is done remove from oven and poke holes all over the top of the cake with the handle of a
wooden spoon. Then let it cool completely.
Once cooled, top with your cream mixture making sure to gently press down into the holes.
Then spread Cool Whip evenly over cake and zest a bit of lime peel over the top.
Refrigerate for at least an hour before serving.
Note: Adding a slice of lime right before serving to each piece gives it a nice touch.
Lemon Lime Poke Cake
Ingredients:
1 Box Lemon Cake Mix
1 Tbsp. Lemon Zest
1 Cup Boiling Water
1/2 Cup Cold Water
1 3oz Box Lime Jell-O
2 Limes, sliced
1 Large Lemon, sliced
1 8oz Tub Cool Whip
Directions:
Prepare cake as directed on package and stir in lemon zest to batter. Pour into 9x13-inch baking dish
and bake as directed.
Remove from oven and allow to fully cool on wire rack.
Once cool, poke holes all over top of cake with wooden spoon handle, straw or large fork.
Prepare Jell-O by dissolving powder into the boiling water stirring constantly. When it’s fully
dissolved add cold water and then pour over cake allowing it to seep into holes. Cover with plastic
wrap and refrigerate for 4 hours.
When ready to serve, cut cake into squares and put on serving plate, add dollop of Cool Whip and
garnish with lemon and lime slices.