Tiramisu Poke Cake
User Reviews
5
Tiramisu Poke Cake
Description
This recipe begins by baking a yellow cake with added vanilla extract for aroma. Once partially cooled, a wooden spoon handle or chopstick is used to poke numerous holes across the cake surface. The coffee-infused vanilla pudding layer, made by dissolving instant coffee in part of the milk and mixing with pudding mix, is poured over the cake so it seeps into the holes, imparting coffee flavor throughout.
A whipped topping blended with vanilla bean paste forms a creamy, light layer spread over the soaked cake, enhancing the tiramisu effect without the use of mascarpone. Crumbled ladyfinger cookies sprinkled on top add crunch and visual appeal, while a dusting of cocoa powder provides a hint of bitterness and classic tiramisu color contrast. Maraschino cherries and fresh berries garnish the presentation with pops of color.
This poke cake offers a practical way to achieve tiramisu flavors and textures using accessible ingredients and without traditional layering or soaking steps. It's suitable for parties or dessert occasions where a cold, creamy, coffee-flavored cake is desired.
Ingredients
Cake:
- yellow cake mix
- Ingredients listed on box
- 1 tablespoons vanilla extract
Pudding Layer:
- 1 tablespoon instant coffee or espresso
- 2 cups milk divided, whole
- 3.4 ounces vanilla pudding mix instant French
Whipped Topping:
- 3 cups whipped topping , 8-ounce container
- 1 tablespoon vanilla bean paste
Crunchy Topping:
- 10 ladyfinger cookies , coarsely crumbled
- 1 tablespoon cocoa powder powdered
Garnish:
- maraschino cherries
- fresh berries
Instructions
Cake:
- Preheat the oven and grease or spray a 9x13 cake pan with cooking spray or vegetable shortening.
- Prepare the cake mix according to package directions, adding the vanilla extract.
- Bake according to package directions.
- Remove and allow to cool for 10-15 minutes before using the round end up a wooden spoon or chopstick to poke holes generously throughout the cake.
Pudding Layer:
- In a medium mixing bowl, combine the instant coffee/espresso with 1 cup of milk. Stir and allow to sit for 5 minutes to dissolve.
- Add the additional cup of milk and whisk with the pudding mixture. Do not whisk until it is set, only about half of the suggested time, 1 minute.
- Pour the mixture over the cake (cake can still be warm) and spread evenly so it can go down the holes. If you wait too long, the pudding will set and you can still slather it on top, but it likely won't fall down the holes. Set aside.
Whipped Layer:
- In the same mixing bowl, combine the whipped topping and vanilla bean paste, folding until evenly mixed. Spread this on top of the pudding layer. Set aside.
Crunchy Topping:
- In a small bowl, combine the coarsely chopped lady fingers and cocoa powder until coated. Sprinkle this evenly over the whipped topping, gently pressing down to stick.
- Cover and chill for 1-2 hours before serving. Garnish with maraschino cherries or fresh fruit and of course, a cup of coffee.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 94mg | 4% |
| Potassium | 115mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 131IU | 3% |
| Calcium | 69mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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