Let me tell you, the scent of warm vanilla and sweet pudding wafting from my kitchen is enough to make anyone’s mouth water. The first time I baked this Moist Classic Vanilla Poke Cake with Creamy Pudding Filling, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make a version of this, but this recipe takes it a notch further with a luscious pudding filling that seeps into every nook and cranny.

Honestly, my family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). This Moist Classic Vanilla Poke Cake feels like a warm hug on a plate—dangerously easy to make and pure, nostalgic comfort. Whether you’re looking for a sweet treat to brighten up your Pinterest cookie board or a crowd-pleaser for potlucks, this recipe fits the bill perfectly. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting alike. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having tried countless vanilla cakes over the years, this Moist Classic Vanilla Poke Cake stands out for so many reasons. It’s not just another vanilla cake—it’s got a creamy pudding filling that takes it to the next level.

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery runs needed; you probably already have everything in your pantry.
• Perfect for Any Occasion: Whether it’s a birthday, potluck, or cozy family dinner, this cake shines.
• Crowd-Pleaser: Kids and adults alike rave about the moist texture and creamy filling.
• Unbelievably Delicious: The combination of soft vanilla cake with silky pudding is pure comfort food.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. The secret? Poking the cake to let the pudding seep in makes every forkful moist and flavorful, unlike your usual dry cake. Plus, the creamy pudding layer adds a velvety smoothness that’s hard to resist.

It’s perfect for impressing guests without stress or turning a simple dessert into something memorable. Honestly, if you’ve been avoiding poke cakes because you thought they were complicated, this is your go-to recipe. It’s straightforward, forgiving, and downright delicious.

What Ingredients You Will Need

This Moist Classic Vanilla Poke Cake uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a few fresh touches to keep things bright and tasty.

• For the Vanilla Cake:
  • 1 box white or yellow cake mix (around 15.25 oz / 432 g) – I like Pillsbury for reliable results
  • 1 cup whole milk (240 ml), room temperature (adds richness)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature (helps with texture)
  • 1 teaspoon pure vanilla extract (for that classic vanilla punch)
• For the Pudding Filling:
  • 1 package (3.4 oz / 96 g) instant vanilla pudding mix – I recommend Jell-O for smoothness
  • 2 cups cold whole milk (480 ml) to prepare the pudding
• For the Frosting:
  • 1 container (8 oz / 226 g) whipped topping, thawed (Cool Whip works great)
  • Optional: fresh berries or sprinkles for garnish

If you need to keep it dairy-free, swap whole milk with almond or oat milk, and the whipped topping with a coconut-based alternative. For gluten-free, use a gluten-free white cake mix. In summer, fresh berries on top really brighten the flavors.

Equipment Needed

• 9×13 inch (23×33 cm) baking pan – glass or metal works fine; glass usually gives more even baking
• Mixing bowls – one large for the cake batter, one for the pudding
• Electric mixer or whisk – an electric hand mixer makes things faster, but a sturdy whisk works too
• Measuring cups and spoons – accuracy matters, especially for baking
• Toothpick or skewer – to poke holes in the cake for the pudding
• Spatula – for smoothing the pudding and frosting

If you don’t have a hand mixer, I’ve made this with just a whisk and some muscle (it’s a bit of a workout!). For budget-friendly options, the basic tools from any kitchen supply store will do just fine. Keeping your baking pan greased or lined with parchment paper helps avoid sticking and cleanup is easier.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch (23×33 cm) pan with butter or non-stick spray to prevent sticking.
2. Mix the cake batter: In a large bowl, combine the cake mix, 1 cup (240 ml) whole milk, 1/3 cup (80 ml) vegetable oil, 3 large eggs, and 1 tsp vanilla extract. Use an electric mixer on medium speed for about 2 minutes until smooth and well combined. The batter should be pourable but thick enough to hold shape.
3. Pour batter into the pan: Spread evenly using a spatula. Tap the pan gently on the counter to remove any air bubbles.
4. Bake the cake
5. Poke holes: While the cake is still warm (but not hot), use a wooden skewer or the handle of a wooden spoon to poke holes all over the cake, about 1 inch (2.5 cm) apart. These holes let the pudding seep in and make the cake incredibly moist.
6. Prepare pudding: In a separate bowl, whisk the instant vanilla pudding mix with 2 cups (480 ml) cold milk for about 2 minutes until thickened. The pudding should be creamy, not runny.
7. Pour pudding over the cake: Slowly spoon or pour the pudding evenly over the cake, making sure it fills the holes. Use a spatula to gently spread the pudding to cover the surface.
8. Chill the cake: Place the cake in the fridge for at least 2 hours (or overnight). This chilling step lets the pudding soak in fully, turning the cake heavenly moist.
9. Add the frosting: Once chilled, spread the whipped topping evenly over the pudding layer. This adds a light, creamy finish that balances the cake perfectly.
10. Garnish and serve: Add fresh berries or sprinkles on top if you like. Cut into squares and serve chilled. Enjoy!

Note: If the pudding seems too thick, you can add a splash more milk, but be careful not to make it too runny or it won’t soak properly.

Cooking Tips & Techniques

One of the trickiest parts is poking the cake holes just right—not too big, not too small. I usually use a wooden skewer about a 1/4 inch (6 mm) thick, spacing holes evenly. This guarantees pudding soaks throughout without making the cake soggy.

When mixing the pudding, whisk vigorously but don’t overdo it or the pudding can get grainy. I learned this the hard way after one batch turned out oddly textured. Also, use cold milk straight from the fridge to help the pudding set faster.

Don’t skip chilling! This step is crucial to let flavors meld and the pudding to thicken inside the cake. I’ve tried serving it right after pouring pudding, and it just feels unfinished.

For the best vanilla flavor, always use pure vanilla extract—not imitation. It makes a surprisingly big difference. Also, room temperature ingredients blend more smoothly, so take the eggs and milk out ahead of time.

Lastly, multitasking helps: while your cake bakes, prepare the pudding so it’s ready right when the cake comes out. Saves time and keeps things moving!

Variations & Adaptations

• Chocolate Lover’s Version: Use a chocolate cake mix and chocolate instant pudding for a rich twist. Top with chocolate chips or shavings.
• Fruit Infused: Fold in fresh or frozen berries into the pudding before pouring it over the cake. Strawberries or blueberries work great in spring and summer.
• Healthier Alternative: Swap regular cake mix with a gluten-free or almond flour mix, use sugar-free pudding, and top with Greek yogurt instead of whipped topping.

For those with dairy allergies, coconut milk-based pudding and whipped coconut cream make excellent substitutes. I tried the berry pudding version last summer, and it was a hit at our picnic—fresh and not too sweet.

If you want to experiment with different cooking methods, this cake can be made in a slow cooker using a similar poke and pudding technique, but baking in the oven gives the best texture.

Serving & Storage Suggestions

This Moist Classic Vanilla Poke Cake is best served chilled. The cool pudding and whipped topping make it a refreshing dessert, especially on warm days. For presentation, serve it in neat squares with a sprig of mint or fresh berries on top—it looks as pretty as it tastes.

Pair it with a cup of hot tea or coffee to balance the sweetness, or even a glass of cold milk for nostalgic vibes. It’s also perfect as a make-ahead dessert for parties and potlucks.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day or two, so it tastes even better the next day. If you want to freeze it, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before serving.

When reheating, I recommend serving chilled or at room temperature rather than warming, because the pudding filling is best enjoyed cool and creamy.

Nutritional Information & Benefits

Each serving of this Moist Classic Vanilla Poke Cake provides around 320 calories, with a comforting balance of carbohydrates, fats, and some protein from the eggs and milk. The vanilla pudding adds calcium and vitamin D, especially when made with whole milk. While this is an indulgent dessert, you can tweak it for lower sugar or gluten-free needs as mentioned earlier.

Vanilla extract contains small amounts of antioxidants, and the cake’s simple ingredients mean no artificial preservatives or fillers, especially if you choose organic or high-quality brands. For those watching allergens, note that this recipe contains dairy, eggs, and gluten unless substitutions are made.

From a wellness perspective, this recipe strikes a nice balance between indulgence and home-cooked love—perfect for treating yourself without going overboard.

Conclusion

This Moist Classic Vanilla Poke Cake with Creamy Pudding Filling is a recipe you’ll want in your back pocket. It’s simple, reliable, and just downright delicious. Whether you’re baking for a special occasion or just because, this cake brings that nostalgic feel while still being fresh and easy.

Feel free to customize it with your favorite flavors or toppings—I’ve found every version turns out great, so don’t be shy to experiment. Honestly, it’s one of those recipes that makes me smile every time I serve it, and I hope it does the same for you.

If you give it a try, drop a comment below or share your variations. I love hearing how you make it your own. Happy baking, and remember: life’s too short for dry cake!

FAQs

Can I use homemade cake instead of a boxed mix?

Absolutely! If you prefer homemade vanilla cake batter, feel free to use it. Just make sure it’s a sturdy batter so it holds up when poked and filled with pudding.

What type of pudding works best for this poke cake?

Instant vanilla pudding is ideal because it sets quickly and has a smooth texture. You can try other flavors too, but vanilla pairs perfectly with the cake.

How do I prevent the cake from getting soggy?

Don’t over-poke or make the holes too large. Also, pour pudding gently and chill the cake well before frosting to keep the texture balanced.

Can I make this cake ahead of time?

Yes! In fact, it tastes better after chilling overnight, allowing the pudding to soak in fully.

Is it necessary to use whipped topping for the frosting?

While whipped topping adds a light finish, you can use whipped cream or cream cheese frosting if you prefer. Just keep it smooth and spreadable.

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