• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fearless Dining
  • New? Start Here
  • Recipe Index
  • Cookbooks
  • GF Resources
    • Pantry
  • Welcome! Are You Ready To Start Living Gluten Free?
menu icon
go to homepage
  • Home
  • Start Here!
  • Recipes
  • My Pantry
  • Cookbooks
  • About
subscribe
search icon
Homepage link
  • Home
  • Start Here!
  • Recipes
  • My Pantry
  • Cookbooks
  • About
×

Home » Recipes » Cake Recipes

Gluten Free Poke Cake

Published: Apr 12, 2020 · Modified: Sep 3, 2020 by Sandi Gaertner · 4 Comments · This post may contain affiliate links

  • Facebook
  • Yummly
Jump to Recipe
pinterest collage

This Gluten Free Poke Cake is an incredible homemade gluten free cake with a vanilla pudding poured over the top. The perfect potluck dessert, weeknight dessert, birthdays, and more. A gluten free jello cake that will win over a crowd with one bite.

a slice of gluten free poke cake on a plate
Jump To:
  • Instructions:
  • 🍓 Topping ideas:
  • Recipe FAQ:
  • What brands of pudding are gluten free?
  • More gluten free cake recipes to try:
  • Recipe
  • Comments

I am a huge fan of poke cakes. They are so simple to make, moist, and full of flavor. It is like each bite is a hidden surprise inside the cake from the Jello pudding. 

The foundation of this recipe is my top-rated gluten free vanilla cake recipe. It is a light and fluffy cake that works well with pudding.

Instructions:

a bowl of the dry ingredients
a bowl with the wet ingredients ready to mix
wet ingredients poured over the dry ingredients

Step 1: Add your dry ingredients to a large bowl and whisk to blend.

Step 2: Put the wet ingredients into a smaller bowl and mix well.

Step 3: Pour the wet ingredients over the dry ingredients and mix until just "barely" mixed. By not over-mixing the cake batter, you leave the air bubbles intact, so your cake will be lighter and fluffier.

baked cake in the square 8x8 pan
Step 4
cake with holes poked in
Step 5

Step 4: Bake the cake at 350 degrees F for 35-40 minutes until done. You can test if your cake is baking by inserting a toothpick into the middle. If your toothpick comes out clean, it is done baking. If you see crumbs or batter on the toothpick, it will need more time to bake.

Step 5: Poke holes into your cake. I used the knife sharpening rod that came with my knife set. You can also use a straw, chopstick, or another poker. You want the holes to be close together so the pudding can run down into the holes and set in the holes.

Step 6: Make the instant pudding according to the directions. I recommend using regular milk to make your pudding. The non-dairy milk options do not set very well compared to regular milk.

Step 7: Pour the pudding over the cake and cover it with plastic wrap. Put it into the refrigerator to set the pudding.

Step 8: In 2 hours, remove the cake and frost. You can use the cream cheese frosting recipe in my gluten free vanilla cake or this delicious buttercream frosting in this gluten free unicorn cake recipe.

🍓 Topping ideas:

  • Fresh Berries like strawberries, raspberries, and blueberries
  • A drizzle of caramel sauce 
  • Chocolate shavings 
  • Toffee chips

You can eat your cake however you would like. Whether you want to top with some whipping cream you made up or a dusting of powdered sugar. Give this homemade pudding poke cake recipe a try, and let me know what you think.

If you love vanilla as much as I do, you will also want to try these gluten free vanilla donuts! 

the top view of a slice of poke cake next to the cake pan

Recipe FAQ:

How do you know when the cake is finished baking?

A toothpick is the classic method for testing if a cake is finished baking. Place the toothpick in the center of your cake; if it comes out clean with no cake batter, your cake is finished. 

Another way to tell if your cake is made is to look at the color. It will slowly change the texture to a spongy look and turn slightly golden brown on the top. 

How do you store this cake?

You will need to store your cake in the refrigerator due to the pudding. Just make sure to cover your cake with aluminum foil or place it in an airtight container. Then store in the fridge. 

This vanilla pudding poke cake will store for a few days in the refrigerator. It is best when eaten within the first couple of days. As with any other cake, it will begin to dry out as time goes on. 

Can you use a boxed gluten free cake mix?

Of course. If you would rather skip making a homemade cake, go right ahead and buy a gluten-free boxed mix. Then follow the directions for baking on the box. You are welcome to use any brand of cake mix that you and your family prefer. 

Can you make this cake dairy-free?

This is a tricky question. The non-dairy milk options do not work well with instant pudding. They don't fully set, and the cake ends up a lot denser because of this. Technically you can make it dairy-free, but it won't taste as good.

What brands of pudding are gluten free?

I used the Jello brand, but you are more than welcome to reach for any brand of pudding mix you enjoy. I also used vanilla pudding in this recipe. You are welcome to change it up if you have a different flavor in mind. 

Lemon, chocolate, or even a cheesecake style pudding would be a great combination to try out. 

a slice of vanilla poke cake with several bites taken out

More gluten free cake recipes to try:

  • Vanilla Bundt Cake with Fresh Raspberries | In this bundt cake, you will see I used vanilla pudding as well. This is such a decadent cake that is full of incredible flavor in every single bite. 
  • Lemon Mug Cake | If you are looking for a single-serve cake, try my mug cake! This cake is made for one and is a breeze to whip up right in your microwave. 
  • Devil's Food Cake | Chocolate lovers rejoice over this gluten free chocolate cake. Rich, dark, and loaded with the perfect amount of chocolate in every bite.

Recipe

a slice of gluten free poke cake on a plate

Gluten Free Poke Cake

Sandi Gaertner
A delicious gluten free vanilla poke cake. Get a bite full of delicious vanilla pudding and a homemade buttercream frosting in every bite.
5 from 4 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Print Recipe Pin Recipe Save RecipeSaved!
Prevent your screen from going dark
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Gluten Free Dessert Recipes
Cuisine American
Servings 9
Calories 547 kcal

Ingredients
  

For the Cake

  • 2 cups gluten free flour blend * see note
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 3 eggs
  • ¾ cup light oil (*I used avocado oil)
  • ¾ cup milk (*See notes.)
  • 2 teaspoons pure vanilla extract

For the Frosting

  • 2 ½ cups powdered sugar
  • ¼ cup butter softened
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon water

Instructions
 

  • Step 1: Preheat the oven to 350º F.
  • Step 2: In a large bowl, add the dry cake ingredients and use a whisk to blend.
  • Step 3: In a smaller bowl, add the wet ingredients and whisk to mix. Pour the wet ingredients into the dry ingredients and mix well. Note photo above of the batter consistency.
  • Step 4: Put the batter into an 8x8 cake pan and bake for 40-45 minutes (depending on the size of cake pan you use)
  • Step 5: Test doneness. Use the toothpick method described in the post to know when your cakes are done.
  • Step 6: Make the instant pudding according to box instructions. See my note below about using whole milk.
  • Step 7: Poke holes in the cake. I used the knife sharpening rod that came with my knives. You can use a chopstick too.
  • Step 8: Quickly pour the pudding over the cake so that it seeps into the holes. Cover with plastic wrap and put in the refrigerator. Chill for 2 hours.
  • Step 9: Add the powdered sugar, softened butter, and vanilla to a standing mixer. Gradually add water (as needed) until you have a fluffy frosting. Spread over the cake.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer. Note, don't put the toothpick in a spot where you made a pudding poke hole.
  4. I advise using regular milk to make the pudding because non-dairy milk substitutes don't do well setting with the pudding mix.
  5. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

Nutrition

Serving: 1gCalories: 547kcalCarbohydrates: 76gProtein: 5gFat: 26gSaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 109mgPotassium: 142mgFiber: 3gSugar: 57gVitamin A: 270IUCalcium: 90mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!
Share by Text

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

the cover image of my lemon e-cookbook.

If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)

More Gluten Free Cake recipes

  • Gluten Free Chocolate Brownie Cake
  • Decadent Gluten Free Chocolate Desserts!
  • Moist Gluten Free Lemon Poppy Seed Cake
  • Gluten Free Gingerbread Bundt Cake
  • Facebook
  • Yummly

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Sam

    March 01, 2021 at 12:58 pm

    5 stars
    This was delicious! My family loved it!

    Reply
    • Sandi Gaertner

      March 02, 2021 at 2:06 pm

      I am so glad Sam, thanks for coming back to let me know.

      Reply
  2. Shauna Compton

    September 17, 2020 at 5:52 pm

    This recipe is amazing! So moist and fluffy! I did add 2 mashed ripe bananas and once I sprayed my pan with coconut oil, I sprinkled toasted almond slivers and sprinkled cinnamon on the bottom of the pan before pouring in the cake mix. I am dairy free as well, so I use Lactose free milk and it works beautifully for pudding or even a 1 to 1 substitute in recipes. Thank you so much for sharing this wonderful recipe!

    Reply
    • Sandi Gaertner

      September 17, 2020 at 7:39 pm

      I am so glad you liked this recipe, Shauna. Your edits to make it dairy-free were so helpful!

      Reply

Primary Sidebar

  • Amazon
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
A picture of my face standing in front of landscape bushes

Welcome to my blog! I am so glad you are here. I have created hundreds of delicious, family-friendly gluten free recipes with easy step-by-step directions. Many recipes are also dairy-free. A gluten free lifestyle has never been easier!

More about me →

GF Resources:

  • Living Gluten Free and My Best Tips
  • My Gluten Free Pantry Essentials
  • My Best Gluten Free Baking Tips
  • The Best Gluten Free Flour
  • Gluten Free Living on a Budget
  • Safe Gluten Free Dining And How To Stay Safe

More Resources!

A glass bowl filled with my gluten free flour blend.

Try My DIY Gluten Free Flour Blend Recipe! It is also gum-free!

a photo that states

Trending Gluten Free Recipes:

  • The Best Gluten Free Bread Machine Bread {Dairy Free Too!}
  • How to Make a Homemade Gluten Free Pie Crust
  • Grandma's Chicken Soup From Scratch
  • The Best Flaky Gluten Free Biscuits

Footer

^ back to top

About

  • About Me
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up!

Contact

  • Contact
  • Work With Me
  • Web Stories

Copyright © 2014-2023 Fearless Dining