Chocolate cream pie poke cake is pretty darn spectacular. Quick – think of a reason to justify making and eating this delicious dessert immediately!
Living in the South, I am well-versed in what you might call White Trash Comfort Food. It’s actually my favorite kind – comforting, not particularly (meaning not at all) healthy, and usually full of some combination of Cool Whip, pudding, Jell-O, sweetened condensed milk, butter, cake mix, or canned pie filling. Some might call it an abomination, but down here we call it the best food ever, devouring it while we swig our sweet tea. No regrets, friends. No regrets.
Poke cakes are definitely a potluck staple and one of my all-time favorites. Any combination of pudding and cake is a winner in my book. The pudding gives the cake a creamy texture contrast and the Cool-Whip topping is a nice change of pace from super rich frosting. My son is a frosting hater (alien), so poke cakes are always a winner with him. One of these days I’ll pull him over to the frosting dark side, but until then, I can always pull a poke cake out of my hat when I want to make a cake that the whole family will love!
The name Poke Cake comes from the holes you poke in the cake. When you spread anything creamy (Jell-O, pudding, sweetened condensed milk), the mixture fills the holes, making a moist cake full of flavor. My husband has always loved chocolate cream pie, so I decided to try that in poke cake form – enter Chocolate Cream Pie Poke Cake. It’s cool and creamy, with the chocolate pudding and buttery graham crumb topping giving it a special touch. My husband and I might (definitely) have eaten this for lunch one day – it’s that good.
Be sure to make this cake at least a few hours before you need it, preferably the evening before. While it sits covered in the refrigerator, the cake soaks up the filling, making it moist. It’s worth the wait!
Enjoy and have a great day!