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Delicious Easy Chocolate Poke Cake topped with chocolate pudding and whipped cream.

Easy Chocolate Poke Cake

A quick and easy chocolate poke cake that's ultra moist thanks to the pudding filling, perfect for birthdays, potlucks, or any chocolate fix.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box Chocolate cake mix Plus the eggs, oil, and water listed on the box.
Pudding Filling
  • 1 box Instant chocolate pudding mix Small box is perfect.
  • 2 cups Cold milk Use what the pudding box calls for.
Toppings
  • 1 cup Whipped topping Or homemade whipped cream.
  • to taste Optional toppings: chocolate shavings, mini chips, crushed cookies, sprinkles, chopped nuts Dress up for serving guests.

Method
 

Baking
  1. Bake the chocolate cake in a 9x13 pan according to the recipe or package instructions. Let it cool for 10 to 15 minutes.
Preparing Pudding
  1. While the cake cools, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until it thickens but remains pourable.
Assembling the Cake
  1. Poke holes in the cooled cake and pour the pudding over the entire surface, using a spoon to ensure it gets into the holes.
  2. Cover and refrigerate for at least 2 hours.
  3. Top with whipped topping right before serving.

Notes

For best results, chill the cake overnight. It keeps well in the fridge for 3 to 4 days. Avoid leaving it out for more than 1 to 2 hours.