Easy Homemade Poke Cake Ultimate Moist Recipe with Jello or Pudding

Introduction

If you love super moist, colorful, and fun cakes that are also really easy to make, then a homemade poke cake will be your new favorite dessert.

Picture this: a soft, fluffy cake baked in a simple 9×13 pan. While it’s still warm, you poke holes all over the top, then pour sweet Jello or creamy pudding right over the cake. The liquid sinks into the holes, so every bite is full of flavor and extra moisture. After it chills, you top it with fluffy whipped cream or frosting, maybe some fruit or sprinkles, and slice it into beautiful, colorful squares.

This easy homemade poke cake is:

• Perfect for birthdays, potlucks, BBQs, and holidays
• Simple enough for beginner bakers
• Totally customizable with your favorite flavors and colors

In this post, we’ll go step by step through:

• The history of poke cake
• How to choose between Jello and pudding
• The best ingredients and tools to use
• A complete, detailed recipe
• Lots of tips, variations, and troubleshooting

By the end, you’ll be able to make an ultra-moist, show-stopping poke cake anytime you like.

Let’s get started!

History / Background

Poke cake feels like a very “retro” dessert, and that’s because it is. It really became popular in the 1960s and 1970s in the United States.

Back then:

• Boxed cake mixes had become very common in home kitchens.
• Gelatin desserts (like Jell-O) were also extremely popular.

Food companies loved creating recipes that used both products together, and poke cake became one of the stars. Advertisements showed bright, colorful cakes with Jell-O streaks running through them. It was fun, pretty, and easy.

The basic idea of a poke cake:

1. Bake a cake (usually from a mix) in a 9×13 pan.
2. While it’s still warm, poke holes all over the top.
3. Pour a flavored liquid over the cake (like Jello, pudding, or even sweetened milk).
4. Chill the cake so the liquid sets inside the holes.
5. Top with whipped cream or frosting and serve cold.

Over the years, poke cakes have changed and grown. Now people make them with:

• Jello for bright colors and fruity flavor
• Pudding for creamy, rich texture
• Tres leches-style milks
• Chocolate ganache
• Caramel, fruit purees, and more

But the heart of the dessert is still the same: a simple cake that becomes extra moist and flavorful because of all those little “pokes.”

This recipe gives you a classic, easy homemade poke cake with two main options:

• A colorful Jello poke cake
• A creamy pudding poke cake

You can choose one, or try both!

Why You’ll Love This Recipe

• Super moist texture – The Jello or pudding seeps into every hole, so the cake stays soft and moist for days.
• Very easy recipe – Uses a simple cake base (box mix or homemade) and just a few extra ingredients.
• Beginner-friendly – If you can bake a basic cake, you can make this poke cake.
• Customizable flavors – Mix and match cake, Jello, and pudding flavors to create your own combinations.
• Great for feeding a crowd – Baked in a 9×13 pan, it serves plenty of people.
• Fun and colorful – Perfect for kids’ parties, holidays, and themed events.
• Make-ahead dessert – Actually tastes better after chilling, so you can prepare it the day before.
• Works with Jello and pudding – Choose a light, fruity Jello poke cake or a rich, creamy pudding poke cake.
• Perfect for parties and potlucks – Easy to transport, easy to slice, always a hit.
• Frost however you like – Whipped topping, buttercream, cream cheese frosting, fruit, candy, and more.

Ingredient Notes

Let’s go through the key ingredients for this ultimate moist poke cake and why they matter. We’ll cover the base cake first, then the Jello and pudding options, and finally the toppings.

For the Cake Base

You can use either:

• A box cake mix (the easiest option), or
• A simple homemade vanilla or white cake (if you prefer from-scratch baking)

Most people use a box mix for poke cake, and that’s exactly what we’ll do in this recipe. It keeps things low-stress and very reliable.

Box Cake Mix

• Use one standard 15.25–16.5 oz (about 432–468 g) cake mix.
• Flavors that work well:
  • White cake
  • Yellow cake
  • Vanilla cake
  • Lemon cake
  • Chocolate cake (especially for pudding poke cake)

Eggs, Oil, and Water (for the Cake Mix)

Follow the package instructions for:

• Number of eggs
• Amount of oil
• Amount of water (or milk, if you like extra richness)

You can sometimes replace water with milk for a slightly richer cake, but it’s optional.

For the Jello Poke Cake Option

Flavored Gelatin (Jello)

• Use 1 small box (3 oz / 85 g) of instant flavored gelatin dessert (like Jell-O brand).
• Popular flavors:
  • Strawberry
  • Raspberry
  • Lemon
  • Lime
  • Cherry
  • Orange

The gelatin is mixed with hot and cold water, then poured over the warm cake. It sinks into the holes and sets in the fridge, giving bright streaks of color and flavor.

For the Pudding Poke Cake Option

Instant Pudding Mix

• Use 1 large box (5–6 oz / 141–170 g) or 2 small boxes (3.4 oz / 96 g each) of instant pudding mix.
• Great flavors:
  • Vanilla
  • French vanilla
  • Chocolate
  • Lemon
  • Banana cream
  • Coconut cream

Milk

• Use cold milk to make the pudding.
• Whole or 2% milk makes the creamiest pudding.
• Do not use non-dairy milk unless the pudding box says it works with it (many instant puddings need dairy milk to thicken properly).

Once the pudding is slightly thickened but still pourable, you pour it over the warm cake and let it soak in.

For the Topping

You have lots of choices for topping your poke cake. The most classic options are:

Whipped Topping (like Cool Whip)

• Easy, stable, and light.
• Spread it over the cooled cake for a fluffy top layer.

Whipped Cream

• You can whip heavy cream with a bit of sugar and vanilla.
• Softer and fresher than pre-made topping, but it doesn’t hold as long.

Frosting

• Cream cheese frosting, buttercream, or even canned frosting can be used.
• Great for richer cakes, especially pudding poke cakes.

Optional Decorations and Add-Ins

• Fresh berries (strawberries, raspberries, blueberries)
• Sliced bananas (for banana pudding poke cake)
• Crushed cookies or graham crackers
• Sprinkles or colored sugar
• Shaved chocolate or mini chocolate chips
• Toasted coconut (for coconut poke cake)

Equipment Needed

You probably already have most of what you need in your kitchen.

Basic Equipment

• 9×13 inch baking pan (glass or metal)
• Mixing bowls (at least 2 medium or large bowls)
• Whisk or electric hand mixer
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Fork, wooden spoon handle, chopstick, or skewer (for poking holes)
• Cooling rack (optional, but helpful)

Helpful Extras

• Offset spatula (for spreading toppings smoothly)
• Ladle or measuring cup (for pouring Jello or pudding evenly)
• Plastic wrap or lid for the 9×13 pan (for chilling and storing)

Full Recipe Card (Ingredients, Instructions, Notes)

Easy Homemade Poke Cake – Ultimate Moist Recipe with Jello or Pudding

This recipe will show you one base cake, and then two different ways to turn it into a moist poke cake:

• Fruity Jello Poke Cake
• Creamy Pudding Poke Cake

Servings: 12–16
Prep Time: 20–25 minutes
Bake Time: 25–35 minutes (depends on cake mix)
Chill Time: At least 2 hours
Total Time: About 3 hours (mostly chilling)
Difficulty: Easy

Ingredients

For the Base Cake

• 1 box (15.25–16.5 oz / about 432–468 g) white, yellow, or vanilla cake mix
• Ingredients listed on the box (usually):
  • Eggs (typically 3 large)
  • Oil (usually ½ cup / 120 ml)
  • Water (usually about 1 cup / 240 ml)

You can also use a homemade 9×13 vanilla cake if you prefer.

For the Jello Poke Cake Option

• 1 small box (3 oz / 85 g) flavored gelatin (like Jell-O)
• 1 cup (240 ml) boiling water
• ½ cup (120 ml) cold water

For the Pudding Poke Cake Option

• 1 large box (5–6 oz / 141–170 g) or 2 small boxes (3.4 oz / 96 g each) instant pudding mix (any flavor)
• 3 cups (720 ml) cold milk

For the Topping (Choose One)

• 1 tub (8–12 oz / 225–340 g) whipped topping, thawed
  • Or 2 cups (480 ml) heavy cream + 3–4 tablespoons powdered sugar + 1 teaspoon vanilla (whipped)
  • Or your favorite frosting (about 2–3 cups)

Optional Toppings

• Fresh fruit (berries, sliced bananas, etc.)
• Sprinkles
• Crushed cookies or candy
• Shaved chocolate

Instructions

Step 1: Bake the Cake

1. Preheat your oven according to the cake mix directions (usually 350°F / 175°C).
2. Grease a 9×13 inch baking pan with butter, oil, or non-stick spray.
3. In a large bowl, prepare the cake mix according to the package instructions:
   • Add the cake mix, eggs, oil, and water (or milk, if using) to the bowl.
   • Beat with a mixer or whisk until smooth and well combined.
4. Pour the batter into the prepared 9×13 pan and spread it evenly.
5. Bake according to the box instructions (usually 25–35 minutes), or until:
   • The top is lightly golden.
   • A toothpick inserted in the center comes out clean or with only a few crumbs.
6. Remove the cake from the oven and place the pan on a cooling rack.
7. Let the cake cool for 10–15 minutes, but do not let it cool completely. The cake should still be warm when you poke the holes.

Step 2: Poke the Holes

8. Using the handle of a wooden spoon, a thick skewer, or a similar tool, poke holes all over the surface of the warm cake.
   • Space the holes about 1 inch (2–3 cm) apart.
   • Push down nearly to the bottom of the cake, but don’t break through the pan.
   • Try to poke straight down so the holes are even.

You’re now ready to choose your Jello or pudding filling.

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Option 1: Jello Poke Cake

Step 3A: Prepare the Jello

9. In a medium bowl, mix the Jello powder with 1 cup (240 ml) boiling water. Stir until completely dissolved (about 2 minutes).
10. Add ½ cup (120 ml) cold water to the Jello and stir.
11. Let the Jello sit for about 5 minutes so it is still liquid but not extremely hot.

Step 4A: Pour Jello Over the Cake

12. Slowly pour the Jello mixture evenly over the entire surface of the warm, poked cake.

• Try to cover the whole top, focusing on the holes.
• You can use a spoon or measuring cup to control where you pour.

13. The Jello will seep down into the holes and also soak into the top layer of the cake.

Step 5A: Chill the Cake

14. Let the cake cool to room temperature on the counter.
15. Cover the pan with plastic wrap or a lid.
16. Refrigerate for at least 2 hours, or until the Jello has fully set and the cake is thoroughly chilled.

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Option 2: Pudding Poke Cake

Step 3B: Prepare the Pudding

9. In a medium bowl, combine the instant pudding mix with 3 cups (720 ml) cold milk.
10. Whisk for 2–3 minutes until the mixture thickens slightly but is still pourable.

• It should coat the back of a spoon but still run off slowly.

Step 4B: Pour Pudding Over the Cake

11. While the cake is still warm, slowly pour the pudding mixture over the surface of the cake.

• Try to distribute it evenly.
• Use a spatula to gently spread it if needed.

12. Some pudding will sink into the holes; the rest will form a creamy top layer.

Step 5B: Chill the Cake

13. Let the cake cool to room temperature.
14. Cover the pan and refrigerate for at least 2 hours, or until the pudding is fully set and the cake is cold.

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Step 6: Add the Topping

This step is the same for both Jello and pudding poke cakes.

15. Once the cake is fully chilled and the Jello or pudding is set, you’re ready to top the cake.
16. If using whipped topping, spread it evenly over the cold cake.

• If using whipped cream, whip the cream with sugar and vanilla until soft peaks form, then spread over the cake.
• If using frosting, spread it gently over the top in an even layer.

17. Add any optional toppings:

• Fresh fruit pieces
• Sprinkles
• Crushed cookies
• Shaved chocolate

18. Return the cake to the fridge for another 30 minutes if you want everything to fully set, or serve right away.
19. Slice into squares and enjoy your ultra-moist poke cake!

Recipe Notes

• For brighter color, use white or yellow cake with a colorful Jello flavor.
• For richer flavors, use chocolate cake with chocolate or vanilla pudding.
• Poke cakes are always best served chilled.
• You can easily theme your poke cake for holidays (red and green Jello for Christmas, red and blue for 4th of July, etc.).

Tips & Variations

Poke cake is very flexible. Here are some fun flavor ideas and tips to make it your own.

Flavor Combinations

• Strawberry Jello Poke Cake:
  • White cake + strawberry Jello + whipped topping + fresh strawberries.
• Lemon Lime Poke Cake:
  • Lemon cake + lime Jello + lemon whipped cream or vanilla frosting.
• Rainbow Poke Cake:
  • White cake divided into two or three sections, each poked and filled with a different Jello color (strawberry, lime, orange) for a rainbow effect.
• Chocolate Pudding Poke Cake:
  • Chocolate cake + chocolate pudding + whipped topping + chocolate shavings.
• Banana Pudding Poke Cake:
  • Yellow or vanilla cake + banana cream pudding + whipped topping + sliced bananas and crushed vanilla wafers on top.
• Coconut Cream Poke Cake:
  • White cake + coconut cream pudding + whipped topping + toasted coconut.

Texture Tips

• For slightly less moist cake, use a bit less Jello or pudding.
• For extra moisture, use the full amount and poke more holes.

Healthier Swaps

• Use sugar-free Jello or sugar-free pudding for a lighter dessert (check package directions for milk amounts).
• Use light whipped topping or a small amount of sweetened Greek yogurt for the topping.

Pro Chef Tips

These small tricks can help your poke cake turn out beautifully every time.

1. Poke while the cake is warm
   Warm cake absorbs liquid better. Don’t let the cake cool completely before poking and pouring.
2. Use evenly spaced holes
   Poke holes all the way to the edges and corners so every slice gets plenty of filling.
3. Don’t make holes too big
   A wooden spoon handle or thick skewer works well. Very large holes can make the cake fall apart.
4. Cool Jello slightly before pouring
   If the Jello is boiling hot when you pour, it may create uneven spots. Let it cool for about 5 minutes first (but don’t let it set).
5. Don’t wait too long with pudding
   Pour the pudding while it’s still pourable. If you let it get too thick, it won’t flow into the holes as well.
6. Chill long enough
   The cake needs time in the fridge for the liquid to set and the flavors to blend. Overnight is often best.
7. Use a sharp knife for slicing
   For neat slices, wipe the knife between cuts and slice while the cake is very cold.

Common Mistakes to Avoid

Even an easy recipe can have a few stumbling blocks. Here’s what to watch out for.

1. Cake Too Soggy

Possible causes:

• Too much Jello or pudding
• Cake not baked through before poking
• Using extra liquid beyond the recipe amounts

How to avoid:

• Follow the recipe amounts for liquid.
• Make sure the cake passes the toothpick test before poking.
• If you’re worried, use slightly less Jello or pudding the first time.

2. Jello or Pudding Not Setting

Possible causes:

• Not enough chill time
• Too much liquid added to Jello or pudding
• Using warm milk with pudding
• Using non-dairy milk that doesn’t set properly

How to avoid:

• Stick to the liquid amounts in the recipe.
• Use very cold milk for pudding and dairy milk unless the package says otherwise.
• Chill for at least 2–4 hours.

3. Holes Only in One Area

Problem: Some slices are very moist and others are plain.

Fix:

• Poke holes evenly over the entire cake, including the edges and corners.
• Pour the liquid slowly and move around the pan as you pour.

4. Topping Sliding Off

Possible causes:

• Topping added while cake, Jello, or pudding is still warm
• Topping too thin

How to avoid:

• Always chill the filled cake until the Jello or pudding is fully set and cold.
• If whipping your own cream, whip it to soft/medium peaks so it’s thick enough to stay put.

Storage & Meal Prep

Poke cake is an excellent make-ahead dessert because it actually gets better after it sits in the fridge for a while.

Storage

• Always store poke cake in the refrigerator, especially if it has pudding or whipped cream.
• Cover the pan with plastic wrap or a lid to prevent it from drying out and picking up fridge odors.
• It will keep well for 3–4 days.

Over time, the cake may get softer as it absorbs more moisture, but it will still taste delicious.

Meal Prep

• Poke cakes are ideal for parties and events.
• You can prepare the entire cake, including topping, the day before.
• On the day of serving, just remove it from the fridge, slice, and serve.

Make-Ahead & Freezer Notes

Make-Ahead

• Bake the cake, poke the holes, and add the Jello or pudding up to 1 day in advance.
• Keep it chilled and add the whipped topping or frosting the morning of the event for the freshest look.

Freezing

Freezing poke cake is possible, but there are some things to know:

• Jello poke cake:
  Not ideal for freezing. The texture of the Jello can change and become watery after thawing.
• Pudding poke cake:
  Also not the best for freezing; pudding can separate when frozen and thawed.

If you want to freeze:

• Bake the cake and poke it, but do not add Jello or pudding yet.
• Cool completely, wrap the cake tightly, and freeze for up to 2 months.
• Thaw overnight in the fridge, then add the Jello or pudding and proceed as usual.

Poke cake is really best enjoyed fresh from the fridge, not from the freezer.

Serving Suggestions

Poke cake is very flexible and fun to serve.

Simple Serving

• Cut into squares and serve chilled on small plates.
• Add a fork or just let everyone eat it with a spoon if it’s very moist and creamy.

Extra Touches

• Top each slice with a fresh berry or a small dollop of extra whipped cream.
• Sprinkle a little crushed cookie, shaved chocolate, or colored sugar on each piece.

For Parties

• Match the Jello or decorations to your theme or holiday:
  • Red and green for Christmas
  • Pink for Valentine’s Day
  • Red and blue for 4th of July
  • Orange for Halloween or autumn parties
• Serve in clear plastic cups as individual poke cake parfaits: layer cubes of cake with extra pudding and whipped cream.

FAQs

Q: Can I use a homemade cake instead of a box mix?
A: Yes, absolutely. Use your favorite 9×13 vanilla, white, yellow, or chocolate cake recipe. Just make sure it’s fully baked before poking and adding the filling.

Q: Can I use sugar-free Jello or pudding?
A: Yes. Sugar-free versions usually work fine. Just follow the package directions but keep the total liquid close to the amounts in this recipe.

Q: Can I leave poke cake out at room temperature?
A: Because of the Jello or pudding and whipped topping, poke cake should be kept chilled. It’s okay out at room temperature for about 1–2 hours while serving, but then it should go back to the fridge.

Q: Can I make poke cake in a round pan?
A: Yes. You can use two 9-inch round pans and make layered poke cakes. Just divide the Jello or pudding between the two cakes and be careful when stacking if they are very moist.

Q: My cake fell apart when I cut it. What did I do wrong?
A: The cake might be very soft from the filling, or it may not have been fully chilled. Chill it longer and use a sharp knife, wiping between cuts.

Q: Can I halve the recipe?
A: Yes. Use half a cake mix (or make a smaller cake recipe) and bake in an 8×8 or 9×9 pan. Halve the Jello or pudding and topping too.

Q: Which is better, Jello poke cake or pudding poke cake?
A: It depends on your taste. Jello poke cake is lighter and fruity, perfect for summer. Pudding poke cake is richer and creamier, great for chocolate or banana lovers.

Conclusion (friendly and encouraging)

You’ve just learned how to make one of the easiest, most fun, and most flexible desserts out there: an easy homemade poke cake – the ultimate moist recipe with Jello or pudding.

Even though it looks impressive with all those colorful or creamy layers, the process is really simple:

• Bake a basic cake
• Poke holes
• Pour over Jello or pudding
• Chill and top it

That’s it. No fancy tools, no advanced baking skills, just a little time and a lot of deliciousness.

Don’t worry if your holes aren’t perfectly even or if a little Jello or pudding pools on one side. Poke cake is very forgiving. Once it’s chilled, topped, and sliced, everyone will be too busy enjoying the moist, flavorful bites to notice any tiny imperfections.

So the next time you need a dessert for a birthday, family dinner, potluck, or just a quiet weekend treat, try this poke cake. Play with flavors, add your favorite toppings, and make it your own.

You can absolutely do this, and it’s going to be delicious.