Cream Pie Poke Cake

This Cream Pie Poke Cake combines the best of both worlds— a moist, spongy cake and a creamy, indulgent filling. It’s an easy-to-make dessert that’s perfect for potlucks, family gatherings, or any occasion where you want to impress without spending too much time in the kitchen. The combination of cake, pudding, and whipped topping makes every bite a delightful treat.

Ingredients:

For the Cake:

• 1 box of yellow cake mix (or homemade cake if preferred)
• Ingredients required for the cake mix (usually eggs, oil, and water, based on package directions)

For the Pudding Layer:

• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 teaspoon vanilla extract (optional)

For the Topping:

• 1 container (8 oz) whipped topping (like Cool Whip)
• 1/2 cup crushed graham crackers (optional, for added texture)
• Shaved chocolate or chocolate chips (optional, for garnish)

Instructions:

Step 1: Bake the Cake

1. Preheat your oven according to the instructions on the box of cake mix (usually 350°F or 175°C).
2. Prepare the cake mix according to the package directions, typically adding eggs, oil, and water.
3. Pour the cake batter into a 9×13-inch baking dish and bake for the time recommended on the box (usually 30-35 minutes).
4. Once baked, remove the cake from the oven and allow it to cool for 10 minutes.

Step 2: Poke the Cake

1. After the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake. Be sure to poke deep enough to go nearly all the way through the cake, but not too deep that it falls apart.

Step 3: Make the Pudding

1. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Make sure the pudding is smooth and fully combined.
2. Stir in the vanilla extract for an extra layer of flavor, if using.
3. Let the pudding sit for a couple of minutes to thicken.

Step 4: Add the Pudding

1. Pour the prepared pudding over the cooled, poked cake. Use a spatula to spread it evenly into the holes, ensuring the pudding sinks into the cake.
2. Refrigerate the cake for at least 1 hour to allow the pudding to set and for the cake to absorb the creamy filling.

Step 5: Top the Cake

1. After the pudding has set, spread the whipped topping evenly over the top of the cake.
2. If desired, sprinkle with crushed graham crackers for a touch of texture or garnish with shaved chocolate or chocolate chips.

Step 6: Serve and Enjoy

1. Slice the cake into squares and serve chilled. The cake will be creamy, moist, and incredibly satisfying.

Tips and Variations:

1. Flavored Variations: You can swap the vanilla pudding for other flavors like chocolate, butterscotch, or even cheesecake to create different flavor combinations.
2. Fruit Add-ins: For a fruity twist, you can add layers of fresh berries, banana slices, or fruit preserves on top of the pudding before adding the whipped topping.
3. Graham Cracker Layer: For a pie crust-like crunch, sprinkle a generous layer of crushed graham crackers between the pudding and the whipped topping.
4. Make-Ahead: This cake stores well in the fridge and can be made a day in advance for a quick dessert when you need it.

Why You’ll Love This Cake:

• Super Moist: The pudding soaks into the cake, making it incredibly moist and flavorful.
• Easy to Make: It’s a simple cake that requires little effort but delivers big flavor.
• Customizable: Whether you prefer vanilla, chocolate, or fruit toppings, this cake can easily be adapted to your liking.

This Cream Pie Poke Cake is the perfect dessert for those who love a rich and creamy treat with minimal effort. It’s quick to make, incredibly moist, and sure to become a favorite in your dessert rotation. Enjoy every creamy bite!