Description

This Funfetti Birthday Poke Cake is pure, unadulterated fun on a plate! I absolutely adore how incredibly easy it is to make, starting with a simple cake mix, and how the “poke cake” method creates pockets of creamy pudding throughout the moist, sprinkle-filled cake. It’s guaranteed to be the life of any party, especially birthdays

Ingredients

Scale

Here is your simple checklist for this Funfetti delight:

1 (15.25 oz) box Vanilla cake mix (plus ingredients on box – usually eggs, oil, water) (Self-correction: Recipe lists specific wet ingredients. Using those.)
Revised Cake Ingredients:
- 1 (15.25 oz) box Vanilla cake mix
- (Implied/Standard Box Additions: 3 large eggs, ~1/2 cup oil, ~1 cup water/milk – follow box exactly)
¼ cup rainbow sprinkles (plus extra for decorating)

Pudding Layers & Topping:

2 (3.4 oz) boxes vanilla instant pudding mix
2 ½ cups milk, divided (1 ½ cups + 1 cup)
4 cups frozen whipped topping, thawed (one 8oz container might be closer to 3 cups – adjust based on container size or use ~1.5 containers) (Self-correction: Recipe calls for one 8oz carton)
Corrected Whipped Topping: 1 carton (8 ounces) frozen whipped topping, thawed

Ensure eggs for cake mix are room temperature if specified on box. Milk for pudding should be cold. Whipped topping fully thawed.

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Instructions

Let’s make this incredibly easy Funfetti Birthday Poke Cake:

1. Prepare Oven and Cake Batter:

Preheat the oven according to the package directions on the cake mix (usually 350°F/175°C).

Grease and flour a 9×13 inch cake pan.

Mix the vanilla cake batter according to the package directions, using the ingredients listed on the box (likely eggs, oil, water).

Gently stir the ¼ cup of rainbow sprinkles into the finished cake batter.

2. Bake and Cool Cake:

Pour the cake batter into the prepared 9×13 cake pan and spread evenly.

Bake the cake according to package directions, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan on a wire rack. It must be completely cool before poking.

3. Poke the Holes:

Once the cake is completely cool, use the round handle of a wooden spoon, a wide straw, or a similar tool to poke holes all over the top surface of the cake. Space the holes about 1-2 inches apart. You want holes that are about half an inch wide and go most of the way through the cake, but not necessarily all the way to the very bottom.

4. Make Pudding Filling & Fill Holes:

In a medium bowl, mix one box of the instant vanilla pudding mix with 1 ½ cups of cold milk.

Whisk just until it begins to thicken but is still runny enough to pour easily (it won’t fully set like regular pudding with this milk ratio).

Use a small-tipped piping bag (or carefully use a small spoon or liquid measuring cup with spout) to pour or pipe the runny pudding mixture into the holes you poked in the cake, filling them up.

Spread any remaining pudding from this batch thinly over the entire top surface of the cake.

5. Make Pudding-Whipped Topping:

In the same medium bowl (no need to wash), mix the remaining box of instant vanilla pudding mix with the remaining 1 cup of cold milk.

Whisk just until it begins to thicken (this batch will be thicker than the first due to less milk).

Gently fold the thawed frozen whipped topping into this thicker pudding mixture until evenly combined and fluffy.

6. Top the Cake:

Spread the pudding-whipped topping mixture evenly over the cake, covering the first thin pudding layer.

If you wish, reserve some of this topping to pipe decorative swirls or dollops on top later.

7. Decorate and Chill:

Decorate the top of the cake generously with extra rainbow sprinkles.

If you reserved some topping, pipe decorative swirls now.

Refrigerate the cake for at least 30 minutes to allow the pudding layers to fully set and chill before slicing and serving. Longer chilling (1-2 hours) is even better.

8. Serve:

Slice the chilled cake into squares and serve as desired. Enjoy the Funfetti fun