Sinful Triple Chocolate Fudge Poke Cake
A moist, fudgy chocolate cake soaked in rich pudding and topped with gooey chocolate frosting—this is the ultimate chocolate lover’s dream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: ~3 hours 20 minutes
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baking, No Bake (toppings)
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box Betty Crocker Triple Chocolate Fudge Cake Mix (plus eggs, oil, and liquid per box instructions)
1 box instant chocolate fudge pudding (4-serving size)
2 cups non-dairy milk or regular milk (e.g., almond milk)
1 tub chocolate fudge frosting
Optional: Whipped topping for serving
Instructions
Bake the Cake
Preheat oven to 350°F (or 325°F for dark/nonstick pans).
Prepare and bake cake in a 9×13 pan according to package directions, using almond milk or water, oil, and eggs as needed.
Poke the Cake
While still warm, poke holes in the cake every 1/2 inch using the handle of a wooden spoon.
Prepare Pudding Layer
In a medium bowl, beat pudding mix and milk with a mixer for 1–2 minutes until thickened.
Pour pudding evenly over the cake, letting it sink into the holes.
Chill in the fridge for 30 minutes.
Add Fudge Frosting Layer
Microwave frosting (in the tub) for 20–30 seconds until pourable.
Stir and pour evenly over the chilled pudding layer.
Return cake to the refrigerator.
Chill & Serve
Refrigerate at least 2 hours, or until fully chilled.
Serve topped with whipped cream, if desired.
Notes
For extra gooey texture, use 2 boxes of pudding and 4 cups of milk.
Silk Vanilla Unsweetened Almond Milk adds a subtle flavor and lighter option.
Store loosely covered in the refrigerator for up to 3 days.
