King Cake Poke Cake

Mardi Gras is all about massive parades, loud music, colorful masks, street parties, huge crowds, and, of course, amazing feasts. When I say big feasts, I mean it, because I go all in when it comes to food. Here is a favorite of mine that I have created specifically for this holiday: King Cake Poke Cake. A colorful cake that is moist, tender, filled with white chocolate and pudding, and takes less than an hour to make!

In my opinion, New Orleans is home to some of the boldest, most delicious flavors that grace our plates! Aka Fat Tuesday, it’s a lavish celebration that signals the end of Carnival season and marks the beginning of Lent. Experience a taste of the South at home with my take on traditional recipes, including Mardi Gras Trifle, Cajun Shrimp, and Blackened Chicken.

King Cake Poke Cake is a yummy twist to the Mardi Gras classic. This version is easier as well, since you don’t need to make the dough or the filling from scratch. The pastry’s traditional oval shape symbolizes unity across faiths. It’s decorated in Mardi Gras colors, and one of its most unique elements is a small, plastic baby figure hidden inside. For this poke cake, I am using clever shortcuts like white cake mix and pudding mixes to make this colorful dessert fuss-free.

Don’t worry, the delicious flavor profile doesn’t stray far from the original. The base itself has the most tender crumb. It’s soaked in a vanilla-banana white-chocolate pudding sauce and topped with decadent whipped topping. Finally, I use sprinkles to color the surface green, yellow, and purple. It looks mesmerizing and tastes even better!

Why you will love this recipe 

• Because it is easy: While it may look sophisticated, this poke cake is one of the easiest recipes you can make. I use a box cake mix to make preparation a breeze.
• Filled with yummy cream: I take it over the top and transform it into a decadent dessert by filling it with white chocolate and pudding for creamy deliciousness.
• Colorful and stunning: Topped with whipped topping and colorful sprinkles, this cake screams party time for me. Each slice has gorgeous swirls in yellow, green, and purple.
• Festive for a party: Perfect for Mardi Gras or any time of year, as the recipe is highly versatile. Simply swap the colors and adapt the cake to your occasion.

What you will need

For the cake

• Cake mix: I prefer white cake mix so I can dye it different colors. Also, you need the ingredients on the box to make the cake. 
• Vanilla extract: I add pure vanilla extract to my cake for extra flavor. 
• Food coloring gel: I use green, yellow, and purple food coloring gels to turn the batterinto the Mardi Gras colors for a beautiful presentation, even without the topping. 

For the filling

• Wet ingredients: Whole milk for the pudding and condensed milk to mix with white chocolate for a thick, creamy filling. I use Ghirardelli white chocolate, chopped into pieces rather than chips, because chips contain stabilizers that prevent the chocolate from melting smoothly.
• Dry ingredients: I use and highly recommend a quality brand of pudding mix, such as Jell-O, for this recipe. Make sure it is instant pudding, not the kind that requires cooking. 3.4-ounce boxes are what I use.

For the topping

• Whipped topping: I use my own homemade whipped cream. It is easy to make with just a few ingredients. 
• Sprinkles: Purple, yellow, and green sprinkles add the perfect touch.

How to make 

Preheat the oven: First, I preheat the oven to 350°F and grease a 9×13-inch baking dish with oil.

Make the cake batter: I prepare the cake mix as directed, add the vanilla extract, and divide the batter into 3 bowls.

Color: I stir purple food color into one, yellow into another, and green into another. 

Bake the cake: Now, I drop heaping spoonfuls of batter randomly into the prepared baking dish using my ice cream scoop. Once it is fully filled, I bake it for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. 

Cool and poke: After it has cooled for 10 minutes, poke large holes about an inch apart all over the cake using the end of a wooden spoon. 

Prepare the filling: As it cools, melt the white chocolate in a microwave-safe bowl with the condensed milk for 1 minute. After stirring, if it’s still not melted, I put it back in for 30 seconds, in 10-second increments. I also prepare the pudding mixtures. 

Fill the holes: Once the cake is cooled slightly, I pour the melted chocolate over the top, ensuring it fills each hole. Then, I pour the vanilla pudding on top, followed by the banana pudding. Once it comes to room temperature, it needs to chill for at least 6 hours. 

Chill and serve: Finally, I frost the cake with whipped topping and garnish it with sprinkles before chilling for at least 1 hour. Then, it is ready to be served. 

Expert tip

How to make the holes in a poke cake

When making a poke cake, there are several things to remember. First, wait about 10 minutes for the cake to cool; do not wait much longer, as it should be slightly warm or it will crack. Then, they should be made with a wooden spoon about ¾ of the way down to the bottom and about 1 inch apart. If they are too deep and too close together, the cake will lose its structure. 

More tips to consider:

• Don’t forget to add the baby! I usually just put mine in when I make the holes. 
• Make sure everyone knows there is a surprise inside, so no one breaks a tooth or chokes. 
• Use your preferred cake mix. Don’t use a cheap, generic brand. It is the main ingredient in this recipe. 
• Try my homemade stabilized whipped cream. It only needs a few ingredients and takes 10 minutes to make. 

Recipe variations and add-ins:

• Cinnamon sugar filling: Make it more traditional by using butter, sugar, and cinnamon with the condensed milk instead of chocolate. 
• Cream cheese: Use my thick and delicious cream cheese frosting on top instead of whipped cream for a more decadent cake. 
• No pudding? Try your favorite Jell-O flavors instead. 
• Other cake mixes: Instead of white, other good choices for this cake include yellow, vanilla, spice, butter, or coconut.
• Oval cake: Instead of a rectangular cake, turn this into an oval cake by rounding off the corners. That way, it will be more like a real king cake.   

Serving suggestions:

This poke cake is easy to make with a cake mix and a few additional ingredients, and it pairs well with my other Mardi Gras treats, such as this more traditional Mardi Gras king cake. It is more like a giant cinnamon roll topped with a vanilla glaze. These air-fryer beignets are also a fun holiday dessert for this carnival time. I always serve the poke cake chilled; the whipped cream softens, and I like to add a scoop of vanilla or blueberry ice cream on top.

To keep the traditional color theme, I may top the cake with lemon curd or blueberry sauce. For the main dishes, I make slow-cooker jambalaya featuring chicken, shrimp, andouille sausage, and Creole seasoning, for a Louisiana classic that will warm everyone. Shrimp Creole is another delicious southern dish to serve with this yummy cake. I like to serve it over this dirty rice to make it even more filling. 

What does it mean to get the baby inside it?

I keep with the tradition and hide the baby inside. The hidden baby is said to symbolize Baby Jesus, but other sources say it actually represents prosperity and good luck. No matter what you believe, one thing’s for sure: it’s so exciting to see which person will get the baby in their slice! If you do get it, be prepared—it means you’re the next one to host a party.

How to store leftovers:

• Refrigerate: I store my leftover cake in an airtight container in the fridge for 3 to 4 days.   
• Freezing: To keep it longer, I wrap small servings in plastic and then put them in freezer bags. Then, they can stay frozen for 3 to 4 months.   
• Defrost: I thaw frozen leftovers overnight in the fridge for the best results. 

Frequently asked questions

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