Neapolitan Poke Cake
Neapolitan Poke Cake is a fun, nostalgic dessert that brings strawberry, vanilla, and chocolate together in every bite. This layered dessert cake is easy to make and perfect for any occasion. Whip up this strawberry chocolate vanilla cake, chill, and enjoy a sweet, creamy treat!
Ingredients
For the Cake:
- 1 box 16.5 oz / 468g strawberry supreme cake mix
- 3 large eggs
- 1 cup 240ml milk
- ⅓ cup 80ml vegetable oil
For the Filling:
- 1 box 3.9 oz / 110g chocolate instant pudding mix
- 1 cup 240ml milk
For the Topping:
- 8 oz 227g extra creamy whipped topping
- 2 tsp vanilla extract
- 4 –6 fresh strawberries chopped
- ¼ cup 60ml chocolate sauce
Instructions
Prepare and Bake the Cake
- I preheat the oven to 350°F (175°C). In a large bowl, I combine 1 box strawberry cake mix, 3 eggs, 1 cup milk, and ⅓ cup vegetable oil, beating with an electric mixer until smooth. I pour the batter into a greased 13×9-inch pan and bake for 25 minutes, or until a toothpick comes out clean. I let the cake cool slightly for this nostalgic poke cake.
Poke the Cake
- Once cooled, I use a straw or wooden spoon handle to poke holes 1 inch apart, about three-quarters through the cake, ensuring the pudding will seep in without leaking for this layered dessert cake.
Prepare and Pour the Pudding
- In a bowl, I mix 1 box chocolate pudding mix with 1 cup milk, blending for 3 minutes until thickened. I pour the pudding over the cake, spreading it evenly with a spatula and tapping the pan to help it settle into the holes for a moist strawberry chocolate vanilla cake.
Chill the Cake
- I cover the cake and refrigerate for 2–3 hours to set the pudding, enhancing the creamy texture of this nostalgic poke cake.
Add Topping and Garnish
- I stir 2 tsp vanilla extract into 8 oz whipped topping and spread it over the chilled cake. I scatter 4–6 chopped strawberries on top and drizzle with ¼ cup chocolate sauce for a stunning Neapolitan Poke Cake.