Chocolate Pudding Poke Cake

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. View our Privacy Policy.

Chocolate Pudding Poke Cake is a chocolate lover’s dream! Chocolate cake is filled with chocolate pudding and topped with homemade chocolate whipped cream, chocolate sauce and chocolate chips. MMMM!

Chocolate Pudding Poke Cake Ingredients

To make this chocolate poke cake recipe, you will need the following ingredients (go to the recipe below for exact quantities and instructions):

• chocolate cake mix
• water
• vegetable oil
• eggs
• instant chocolate pudding mix
• cocoa powder
• Cool Whip
• milk
• mini chocolate chips
• chocolate syrup

How to Make Chocolate Pudding Poke Cake

1. Preheat the oven to 350 degrees and prepare a 9×13 inch baking pan with a light coating of cooking spray. Set aside.
2. In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.
3. Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
5. In a medium bowl, combine the pudding mix and milk. Whisk together until smooth. If the pudding is too thick, add more milk.
6. Pour pudding over cake and spread evenly. Rap the baking dish on flat surface several times to help the pudding fill the holes.
7. Place the cake into the refrigerator and let it cool for 1 hour.
8. Whisk together the instant pudding mix, cocoa powder and milk until thickened. Gently fold in the Cool Whip until combined.
9. Carefully spread the whipped topping over the pudding layer. Sprinkle with chocolate chips and drizzle chocolate syrup over the top.

Recipe Tips

Because pudding is thick, you want to make sure you are using a wooden spoon with a large handle. The holes should be large enough for the pudding to fill. If you have a small handle, you can insert it and move it in a slight circular motion to make the hole larger.

Storage Instructions

Store any leftover cake loosely covered in the refrigerator for up to 3 days.

More Poke Cake Recipes

• Unicorn Poke Cake
• Patriotic Poke Cake
• Easter Poke Cake 
• Lemon Poke Cake
• Boston Cream Poke Cake

Chocolate Pudding Poke Cake

Author: Emily Pecoraro

Chocolate Pudding Poke Cake is a chocolate lover's dream! Chocolate cake is filled with chocolate pudding and topped with chocolate whipped cream.

4.37 from 11 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 2 minutes mins

Cook Time 25 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 27 minutes mins

Course Cakes

Cuisine American

Servings 12

Calories 539 kcal

Equipment

• 9×13 Glass Baking Dish
• OXO Good Grips 3-piece Mixing Bowl Set

Ingredients

  

1x2x3x

• ▢ 1 box chocolate cake mix
• ▢ 1 cup water
• ▢ ½ cup vegetable oil
• ▢ 3 eggs
• ▢ 2 packages instant chocolate pudding mix 3.9 oz each
• ▢ 2 cups cold milk
• ▢ 1 cup mini chocolate chips
• ▢ ½ cup chocolate syrup

For the chocolate whipped cream:

• ▢ 3.9 oz instant chocolate pudding mix
• ▢ 1/4 cup cocoa powder
• ▢ 1 cup whole milk
• ▢ 8 ounces Cool Whip

Instructions

 

• Preheat the oven to 350 degrees and prepare a 9×13 inch baking pan with a light coating of cooking spray. Set aside.
• In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.
• Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
• In a medium bowl, combine the pudding mix and milk. Whisk together until smooth. If the pudding is too thick, add more milk.
• Pour pudding over cake and spread evenly. Rap the baking dish on flat surface several times to help the pudding fill the holes.
• Place the cake into the refrigerator and let it cool for 1 hour.
• Whisk together the instant pudding mix, cocoa powder and milk until thickened. Gently fold in the Cool Whip until combined.
• Carefully spread the whipped topping over the pudding layer. Sprinkle with chocolate chips and drizzle chocolate syrup over the top.

Video

Notes

*Easy chocolate whipped topping recipe here.

Nutrition

Serving: 1Calories: 539kcalCarbohydrates: 75gProtein: 8gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 51mgSodium: 730mgPotassium: 359mgFiber: 3gSugar: 54gVitamin A: 207IUVitamin C: 0.1mgCalcium: 174mgIron: 3mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

Tried this recipe?Mention @emilyenchantedfood or tag #emilyenchanted!

The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.