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Poke Cake

A delightful layered dessert that combines soft cake with creamy toppings and fun additions, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Mixes
  • 1 box yellow cake mix
  • 15.25 oz red velvet cake mix
  • 15.25 oz spice cake mix
  • 1 box white cake mix
  • 15.25 oz yellow cake mix
Wet Ingredients
  • 1.25 cup water
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 3.75 cups cold whole milk
  • 5 cups half and half
  • 1.25 cup heavy cream
  • 0.5 cup salted butter
Fillings and Toppings
  • 7 oz sweetened condensed milk
  • 6 oz caramel ice cream topping
  • 8 oz Cool Whip
  • 1 cup caramel sauce
  • 1 cup cream cheese frosting
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 0.5 cup chopped pecans
  • 10-12 drops green food coloring
  • 3 cups mini marshmallows
  • 0.25 cup red M&M’s
  • 0.25 cup green M&M’s
Pudding Mixes
  • 6.8 oz cheesecake pudding mix
  • 3.5 oz butterscotch pudding mix
  • 6.8 oz French vanilla pudding mix
Flavoring and Extracts
  • 4.5 tsp clear vanilla extract
  • 1.25 cup Fireball cinnamon whisky

Method
 

Preparation
  1. In separate mixing bowls, prepare each cake mix according to the package directions.
  2. Pour the batters into baking pans and bake as instructed. Allow the cakes to cool completely.
  3. Once cooled, use a fork to poke holes in the tops of each cake.
  4. Pour the corresponding toppings and fillings generously over the holes.
  5. Frost the top with whipped topping.
  6. Get creative and decorate with your favorite additional toppings, like crushed candies or sprinkles.
  7. Chill the completed cakes in the refrigerator for several hours before serving.

Notes

Storing leftover poke cake is simple: Cover with plastic wrap or transfer to airtight containers. Leftovers stay fresh for up to 3 days in the fridge.