Transform a simple box of cake mix into a show-stopping, incredibly soft, and melt-in-your-mouth Strawberry Pudding Poke Cake. This delightful dessert requires only a few pantry staples and minimal effort, delivering maximum flavor and an irresistible texture that will have everyone asking for seconds. Get ready to bake a truly unforgettable treat!
An Irresistibly Moist and Sweet Dessert Recipe: Strawberry Pudding Poke Cake
The Strawberry Pudding Poke Cake is a true testament to how easy and rewarding dessert-making can be. This recipe takes a beloved classic and elevates it with layers of vibrant fruity flavor, an unbelievably moist cake base, and a rich, creamy vanilla pudding that seeps into every tender crumb. Each bite offers a harmonious blend of textures and tastes, creating a dessert experience that is both comforting and sophisticated. Crowned with a cloud of fluffy whipped cream and a generous scattering of fresh, juicy strawberries, it’s a beautifully simple yet elegant treat. Whether you’re planning a casual family gathering, a festive potluck, or just craving something sweet and satisfying, this poke cake is versatile enough to fit any occasion and comes together with remarkable ease. For those who adore effortless, flavor-packed desserts, especially the kind where a simple poke transforms a cake into something extraordinary, you’ll find this Strawberry Pudding Poke Cake to be an absolute dream. My love for Poke Cakes runs deep, and this strawberry version is certainly a star!
Frequently Asked Questions About Strawberry Pudding Poke Cake
What size cake mix should I use for this recipe?
For optimal results, I personally recommend using Duncan Hines cake mixes, as they typically adhere to the classic 15.25-ounce size. This larger box provides a slightly more generous cake base, which I find contributes to an even more satisfying texture and flavor. However, don’t worry if your preferred brand has downsized its boxes; many brands have indeed reduced their standard cake mixes to 13.25 ounces. This Strawberry Pudding Poke Cake recipe is remarkably forgiving and will still turn out beautifully even with the smaller box size. The key is to ensure you’re not using extremely small mixes like those often found in Jiffy boxes, which contain significantly less batter. If Jiffy is your only option, you might consider purchasing two boxes to achieve a comparable cake volume and consistency.
Can I use Jell-O instead of pudding to make this poke cake?
Absolutely! While this particular recipe focuses on the creamy goodness of pudding, you can certainly adapt the concept to use Jell-O if that’s your preference. The main difference lies in the texture and infusion: pudding creates a richer, opaque, and slightly denser moistness within the cake, whereas Jell-O provides a lighter, more translucent, and jiggly burst of fruit flavor. If you’re leaning towards a gelatin-based poke cake, I would highly recommend trying my dedicated Strawberry Poke Cake recipe, which is specifically designed to work perfectly with Jell-O, ensuring the best possible outcome for that style of dessert.
Are there options for using different flavored cake mixes?
Yes, this recipe is wonderfully versatile when it comes to flavor combinations! While a strawberry cake mix perfectly complements the vanilla pudding, you can easily experiment with other cake bases. A classic vanilla cake mix or a white cake mix would both provide a delightful foundation, allowing the strawberry pudding (if you decide to use strawberry-flavored pudding) or even the natural strawberry topping to truly shine. Feel free to unleash your creativity and mix and match flavors to suit your taste. Imagine a lemon cake with strawberry pudding, or even a chocolate cake for a chocolate-covered strawberry vibe!
Can I enhance the whipped topping with strawberry flavor?
For an even more intense strawberry experience, flavoring your whipped topping is an excellent idea! You can certainly add a touch of strawberry extract to store-bought whipped topping, such as Cool Whip, or even to homemade whipped cream. Start with about ½ to 1 teaspoon of strawberry extract and adjust to taste. This not only amplifies the delicious berry flavor but also imparts a lovely delicate pink hue to the topping, making your cake even more visually appealing. Be mindful not to add too much liquid, as it can affect the topping’s consistency.
What is the best tool for poking holes in the cake?
The size of the holes you poke is crucial for a pudding poke cake. While some Jell-O poke cake recipes suggest using a fork for smaller perforations, pudding requires larger cavities to properly absorb and create those delightful pockets of creamy filling. For this reason, I highly recommend using the end of a clean wooden spoon handle, a large straw, or any other similarly sized round object. Aim for holes that are roughly ½ an inch in diameter. This ensures the pudding can fully penetrate the cake, creating a wonderfully moist and flavorful dessert without making the cake fall apart.
Help! Why didn’t my cake set up properly?
This is a very common question, and almost always, the answer points to one critical mistake: using the wrong type of pudding. For this Strawberry Pudding Poke Cake (and indeed, most poke cake recipes involving pudding), you MUST use INSTANT pudding mix. When you’re at the grocery store, you’ll typically find two types of pudding mixes: “cook and serve” and “instant.” Cook and serve pudding, as its name suggests, requires heat to thicken and set, usually prepared on the stovetop. If you accidentally use cook and serve pudding, it will not set up within the cake and will result in a soupy, mushy layer at the bottom. Instant pudding, on the other hand, is formulated to thicken and set simply by mixing it with cold milk, without any cooking required. It’s vital to double-check your box to ensure it clearly states “INSTANT” to guarantee your poke cake achieves its perfectly creamy, set pudding layers. While cook and serve pudding offers a more traditional, homemade vanilla pudding taste, it is not suitable for this particular dessert application.
Can I make a Sugar-Free Strawberry Pudding Poke Cake?
Absolutely! This recipe is incredibly adaptable for those following a sugar-free diet or looking to reduce sugar intake. To create a delicious Sugar-Free Strawberry Pudding Poke Cake, simply opt for sugar-free versions of the main components. You’ll need a sugar-free cake mix, sugar-free instant pudding mix (ensuring it’s still the “instant” variety), and a sugar-free whipped topping. The taste and texture will still be wonderfully satisfying, offering a lighter option without compromising on the delightful indulgence of this classic dessert.
How do I know when the cake is finished baking?
The most reliable method to determine if your cake is perfectly baked is the classic toothpick test. Simply insert a clean wooden toothpick into the very center of the cake. If the toothpick comes out clean or with only a few moist crumbs attached, your cake is done and ready to be removed from the oven. If the toothpick comes out wet with batter, return the cake to the oven and continue baking for another 2-3 minutes, then test again. Be careful not to overbake, as this can lead to a dry cake, which we definitely want to avoid for this moist pudding creation.
How should I store leftover Pudding Poke Cake? Can it be frozen?
Due to the fresh ingredients and the creamy pudding and whipped topping, proper refrigeration is essential for storing your Strawberry Pudding Poke Cake. Any leftovers, or the entire cake when not actively being served, should be kept in the refrigerator. Leaving the cake at room temperature for extended periods can cause the delicate layers to break down and the toppings to melt. When stored properly in an airtight container in the fridge, your poke cake will remain fresh and delicious for up to 2-3 days. Beyond this timeframe, the cake may become excessively moist and lose its optimal texture. For longer storage, this cake freezes surprisingly well! Wrap individual slices or the entire cake tightly in plastic wrap, then aluminum foil, and freeze for up to 1-2 months. Thaw in the refrigerator before serving for a delightful treat anytime.
Essential Ingredients for Your Strawberry Pudding Poke Cake
Gathering the right ingredients is the first step to creating this delectable dessert. Here’s a detailed look at what you’ll need and some helpful tips for each component:
- Box Strawberry Cake Mix: As mentioned in the FAQ, my preference leans towards Duncan Hines for its consistent quality and classic 15.25-ounce size. However, any standard-sized strawberry cake mix from your favorite brand will work perfectly to form the tender base of this poke cake.
- Water: While water is typically called for in cake mixes, you have a fantastic opportunity here to enhance the richness of your cake. Substituting an equal amount of milk for the water will yield a denser, more luxurious crumb, adding another layer of indulgence to your dessert.
- Vegetable Oil: This ingredient contributes to the cake’s moistness and tender texture. If you prefer, you can substitute an equal amount of melted and then cooled unsalted butter for the vegetable oil. Butter will impart a slightly richer flavor profile to the cake.
- Large Eggs: For the best incorporation and a smooth batter, it’s always a good idea to allow your eggs to come to room temperature before mixing. Room temperature eggs emulsify more easily with other ingredients, resulting in a more uniform and finely textured cake.
- Instant Vanilla Pudding Mix: This is arguably the most crucial ingredient! You MUST use a large (typically 5.1-ounce) box of INSTANT vanilla pudding mix. This cannot be stressed enough – “cook and serve” pudding will not set up correctly in this recipe, leading to a runny disaster. Double-check the label to ensure it says “INSTANT” for a perfectly set, creamy pudding layer.
- Cold Whole Milk: The cold temperature of the milk is vital for activating the instant pudding mix and allowing it to set properly. While other milk fat percentages can work, whole milk will provide the richest, creamiest, and most flavorful pudding. Its higher fat content creates a lusciously smooth texture that truly elevates the dessert.
- Whipped Topping: A classic 8-ounce tub of whipped topping, like Cool Whip, offers convenience and stability, holding its shape beautifully over time. If you prefer a homemade touch, you can certainly whip up your own fresh whipped cream. Just be aware that homemade whipped cream is less stabilized and tends to break down more quickly, so plan to serve and consume the cake within a day if using fresh cream.
- Fresh Strawberries: These are the crowning glory of your poke cake! While optional, freshly sliced strawberries add a beautiful visual appeal, a burst of natural sweetness, and a lovely tangy contrast to the rich cake and pudding. They transform the cake into a vibrant, elegant dessert.
Step-by-Step Guide: How to Make Strawberry Pudding Poke Cake
Creating this delightful Strawberry Pudding Poke Cake is a straightforward and enjoyable process. Follow these simple steps for a dessert that’s guaranteed to impress!
Step 1: Prepare Your Cake Base
Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking. In a large mixing bowl, combine the strawberry cake mix, water (or milk, for added richness), vegetable oil, and large eggs. Mix these ingredients thoroughly until the batter is smooth and well-combined, making sure there are no dry pockets of cake mix. Pour this vibrant pink batter evenly into your prepared baking dish.
Step 2: Bake and Cool the Cake
Carefully place the baking dish into your preheated oven on the middle rack. Bake for approximately 30 minutes, or until the cake is golden and fully cooked. You can test for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. Once baked, remove the cake from the oven and allow it to cool at room temperature for about 20 minutes. This initial cooling helps stabilize the cake. Then, transfer the cake to the refrigerator to continue cooling for another 40 minutes. It’s crucial for the cake to be thoroughly chilled before the next step to ensure the pudding sets correctly.
Step 3: Poke and Prepare the Pudding
Once your cake is sufficiently cooled, it’s time for the signature “poke” step! Using the handle of a clean wooden spoon, a large straw, or a similar sized round object, gently poke holes all over the surface of the cake. Aim for holes that are at least ½ inch apart to allow the pudding to evenly distribute and create luscious pockets throughout. After poking, prepare your instant vanilla pudding: in a medium-sized bowl, whisk together the large box of instant pudding mix and 3 cups of cold whole milk. Continue whisking until the mixture is smooth and just starting to thicken, but not fully set. The cold milk is essential for this process.
Step 4: Infuse and Chill Again
Carefully pour the freshly prepared pudding mixture over the poked cake. Take your time to ensure the pudding fills all the holes, creating those wonderful flavor reservoirs. Any remaining pudding can simply be poured evenly over the top surface of the cake. Once the pudding is distributed, return the cake to the refrigerator for at least 1 hour. This crucial chilling period allows the instant pudding to fully set and solidify within the cake, creating its signature moist and creamy texture.
Step 5: Garnish and Serve
Once the cake is thoroughly chilled and the pudding has set, retrieve it from the refrigerator. Evenly spread your whipped topping (Cool Whip or homemade whipped cream) over the top surface of the cake, creating a beautiful, fluffy white canvas. For a final flourish, artfully arrange freshly sliced strawberries over the whipped topping. These vibrant berries not only add a pop of color but also a delightful fresh fruit element. Slice your magnificent Strawberry Pudding Poke Cake and serve immediately. Remember to keep any leftovers refrigerated to maintain freshness and texture. Enjoy every sweet, creamy, and fruity bite!
More Irresistible Poke Cake Recipes to Explore
If you’ve fallen in love with the ease and deliciousness of this Strawberry Pudding Poke Cake, you’re in for a treat! The world of poke cakes is vast and full of exciting flavors. Here are some more fantastic recipes to inspire your next baking adventure:
- Orange Poke Cake
- Oreo Poke Cake
- Banana Pudding Poke Cake
- Cinnamon Roll Poke Cake
- Carrot Poke Cake
- Ultimate Chocolate Poke Cake
- Twinkie Poke Cake
- Snickers Poke Cake
- Raspberry Poke Cake
- Strawberry Jell-O Poke Cake
- Red Velvet Poke Cake
- Butterfinger Poke Cake
- Turtle Poke Cake
Strawberry Pudding Poke Cake
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Pin
Rate
35 minutes
30 minutes
3 hours
4 hours
5 minutes
12
Brandie Skibinski
Ingredients
-
1
box
strawberry cake mix
(I prefer Duncan Hines) -
1
cup
water
(you can also use milk for a richer cake) -
½
cup
vegetable oil -
3
large eggs -
1
(5.1 ounce)
box instant vanilla pudding mix
(large box – MUST be instant, not cook and serve) -
3
cups
cold whole milk
(yes, this is the correct amount for the larger box of pudding, ensuring creaminess)
Toppings
-
8
ounce
tub whipped topping
(such as Cool Whip) - sliced fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick cooking spray.
- In a large bowl, mix together 1 box strawberry cake mix, 1 cup water, ½ cup vegetable oil, and 3 large eggs until smooth. Pour the mixture into the prepared baking dish.
- Bake for about 30 minutes on the middle rack, or until a toothpick inserted into the center comes out clean.
- Let the cake cool at room temperature for approximately 20 minutes, then transfer it to the refrigerator to finish cooling for another 40 minutes. Ensure the cake is completely chilled before proceeding.
- Once cooled, poke holes all over the cake’s surface using a straw or the handle of a wooden spoon (or another similarly sized round object). Keep the holes at least ½ inch apart. Set the poked cake aside.
- In a medium-sized bowl, prepare the pudding by whisking together 1 (5.1 ounce) box instant vanilla pudding mix and 3 cups cold whole milk. Whisk until the mixture is smooth but not fully thickened.
- Pour the pudding mixture over the poked cake, ensuring it seeps into all the holes. Pour any remaining pudding evenly over the top. Cool the cake again in the fridge for at least 1 hour to allow the pudding to fully set.
- Finally, spread the entire 8 ounce tub whipped topping evenly over the cooled cake. Garnish with sliced fresh strawberries. Slice and enjoy your beautifully layered dessert! Keep refrigerated.
Notes
- For additional tips, substitutions, and answers to common questions, please refer to the detailed FAQ section and ingredient list provided earlier in this article.
- CRITICAL NOTE: It is absolutely essential to use instant pudding mix and not the “cook and serve” variety. Using cook and serve pudding will result in a runny, un-set layer at the bottom of your cake, and it will not achieve the desired creamy texture. Always ensure your pudding box is labeled “INSTANT” for this recipe. Also, ensure you are using the larger box of instant pudding mix.
Dessert
American
Nutrition
Calories:
371
kcal
|
Carbohydrates:
48
g
|
Protein:
5
g
|
Fat:
18
g
|
Sodium:
373
mg
|
Fiber:
0.1
g
|
Sugar:
35
g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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