'Always requested': Just 5 ingredients. I’ve made this so many times it’s automatic.

 Chocolate poke cake is one of those deeply American inventions that could only have come from the age of boxed mixes and potlucks—and I mean that in the best possible way. The basic idea dates back to the 1970s, when home cooks started baking simple sheet cakes and literally poking holes in them so they could soak up pudding, Jell-O, or sweetened milk. The result is a cake that behaves a little like a trifle: tender, moist, and almost impossible to overbake into dryness. This 5-ingredient chocolate pudding poke cake leans into that heritage but keeps things streamlined for busy weeknights or last-minute gatherings. You get the ease of pantry staples, the nostalgia of a church-basement dessert table, and the payoff of a rich, chilled chocolate cake that tastes like it took much more effort than it actually did.

This cake really shines when it’s served well-chilled, which makes it a natural partner for anything fresh and bright. I like to cut the sweetness with a bowl of mixed berries—strawberries, raspberries, or sliced pears work especially well against the chocolate and pudding. If you want to lean into comfort, pour coffee after dinner; the bitterness of a strong brew or even an espresso balances the richness nicely. For a more casual spread, serve it alongside salty snacks like roasted nuts or a cheese board—sharp cheddar or a crumbly blue cheese can be surprisingly good with chocolate. If you’re feeding a crowd, pair the cake with a simple green salad and a light main dish (like grilled chicken or roasted vegetables) so that the dessert can be the indulgent finale without feeling too heavy.

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5-Ingredient Chocolate Pudding Poke Cake

Servings: 12

Ingredients

1 (15.25-ounce) box chocolate cake mix, plus water, oil, and eggs as directed on the box (these do not count toward the 5 main ingredients)
1 (3.9-ounce) box instant chocolate pudding mix
2 cups cold whole milk (for the pudding)
1 (8-ounce) tub frozen whipped topping, thawed
1/2 cup chocolate chips or chocolate sprinkles (for topping)

Directions

Preheat your oven according to the temperature specified on the chocolate cake mix box. Grease a 9x13-inch baking pan lightly with oil or nonstick spray.

Prepare the chocolate cake batter as directed on the box, using the specified amounts of water, oil, and eggs. Pour the batter into the prepared pan and smooth the top with a spatula.

Bake the cake according to package directions, usually 25–35 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Transfer the baked cake to a cooling rack and let it cool for about 15–20 minutes. You want it warm but not steaming hot for the next step, so the structure holds while still absorbing the pudding.

Using the handle of a wooden spoon or a similar round utensil, poke holes all over the surface of the warm cake, spacing them about 1 inch apart. Be sure to go nearly to the bottom of the cake so the pudding can seep in.

In a medium bowl, whisk together the instant chocolate pudding mix and the cold milk for about 2 minutes, until it thickens slightly but is still pourable. You’re looking for a texture a bit looser than finished pudding.

Slowly pour the pudding mixture evenly over the surface of the cake, aiming to fill the holes. Use a spatula to gently nudge pudding into any holes that look a little neglected and to spread the remainder over the top in an even layer.

Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours, or until the pudding is fully set and the cake is thoroughly chilled. This resting time allows the pudding to soak into the crumb and gives you that classic “poke cake” texture.

Once the cake is chilled, spread the thawed whipped topping evenly over the surface of the pudding layer, creating soft swirls if you like a bit of texture on top.

Sprinkle the chocolate chips or chocolate sprinkles evenly over the whipped topping for a final chocolatey accent. Refrigerate until ready to serve, then slice into squares and serve cold.

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Variations & Tips

Because this cake is built on pantry staples, it’s very forgiving and easy to customize. For a mocha version, whisk 1–2 teaspoons of instant espresso powder into the dry pudding mix before adding the milk; coffee amplifies the chocolate flavor without making the cake taste overtly like a coffee dessert. If you prefer a lighter texture, use 2% milk in the pudding and a “light” whipped topping—your cake will still be creamy but a bit less rich. You can also play with the topping: swap the chocolate chips for crushed chocolate sandwich cookies, toffee bits, or even a sprinkle of flaky sea salt for a more grown-up finish. For a black forest twist, spoon a thin layer of cherry pie filling over the set pudding before adding the whipped topping. If you want to make it slightly more from-scratch without sacrificing ease, bake the cake in a metal pan for better heat conduction and avoid overbaking; a moist cake will absorb the pudding more evenly. Finally, this dessert actually improves after a night in the refrigerator, so it’s a great make-ahead option—just wait to add any delicate toppings (like fresh berries) until shortly before serving so they stay vibrant and fresh.