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Chocolate Pudding Poke Cake

"Poke cakes are fun to make--like this one with stripes of chocolate pudding in a white cake, then 'frosted' with the rest of the pudding."
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2 h 15 m servings 128 cals
Original recipe yields 24 servings

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  • Prep

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  1. Prepare and bake cake mix as directed on package for 13x9-inch baking pan using 2 egg whites and 1-1/3 cups water. Remove from oven. Immediately poke holes down through cake to pan with round handle of a wooden spoon. (Or poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
  2. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to 'frost' cake.
  3. Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store cake in refrigerator.

Nutrition Facts

Per Serving: 128 calories; 2.5 g fat; 24.4 g carbohydrates; 3.4 g protein; 2 mg cholesterol; 248 mg sodium. Full nutrition


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I thought it was great tasting.I brought it to work yesterday, and it was a huge succes! I give it 5 stars!!! *****

You forget the water in the ingredients

I'd say this is a pretty yummy low-fat dessert! Soft and chocolately, but not too sweet. I'll be making this one again.

I have made this cake in the summer time it is very for outside cookouts my family na friends like it also.