27 Poke Cake Recipes That Are Fun, Flavorful & Moist

Poke cakes have me obsessed lately. They are simple to bake, yet feel special because each slice hides a tasty surprise. I made this post because I wanted a reliable dessert that’s easy to pull off but big on flavor.

If you cook for family dinners, potlucks, or busy weeknights, this post is for you. You don’t need to be a pro to make desserts people smile about. You only need a few basic ingredients and a little creativity.

This collection features 27 poke cake recipes that are fun, flavorful, and moist. You’ll find flavors from chocolate and vanilla to lemon, strawberry, and tropical twists. Each idea includes simple steps and practical tips you can use right away.

You’ll learn how to pick a base, pair it with the right filling, and add toppings that pop. Simple hacks help keep the cake moist and slice clean. The guide also shows easy make-ahead options so you can set it up and forget it until guests arrive.

These poke cakes fit many occasions, from birthday celebrations to bake sales and classroom events. They work well for family nights when you want a dessert that feels festive without added stress. You can swap in fruit, color themes, or whipped cream to match the moment.

Here is why this works for you. The list covers a wide range of flavors and looks. Next, you’ll see tips that help you customize fast. So, let us dive in and pick a flavor that fits your next gathering.

1. Lemon Blueberry Poke Cake

Looking for a bright, easy summer dessert that stays moist? This Lemon Blueberry Poke Cake fits the bill. It pairs zesty lemon with juicy blueberries and is gluten-free. The cake soaks up lemon pudding, making every slice soft and juicy. You get a cool, fruity finish with a touch of tang in every bite.

Here is the complete recipe you can follow:

Ingredients

– 1 gluten-free vanilla cake mix

– 1 cup water

– 1/2 cup unsweetened applesauce

– 1 lemon pudding mix

– 1/2 cup fresh blueberries

– Whipped cream for topping

Step-by-step instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish.

2. In a bowl, mix the gluten-free cake mix with water and applesauce until smooth.

3. Pour the batter into the pan and bake for 28–32 minutes, or until a toothpick comes out clean.

4. Let the cake cool completely, then poke holes all over the top with a skewer.

5. Prepare the lemon pudding according to the package directions. Pour the pudding over the cooled cake, letting it soak in.

6. Refrigerate the cake for at least 2 hours so it stays moist and the pudding sets.

7. Before serving, top with fresh blueberries and a generous swirl of whipped cream. For extra lemon zing, stir a little lemon zest into the whipped cream.

Tips for best results:

– If you use frozen blueberries, thaw and drain them first to avoid extra moisture.

– Chill longer for a firmer poke cake, or serve sooner for a softer texture.

2. Chocolate Mint Poke Cake

Want a chocolate dessert that stays soft and adds a fresh mint zing? This Chocolate Mint Poke Cake fits the bill. It’s gluten-free, rich, and easy to bake. Mint syrup keeps the cake moist, while mint whipped cream adds a chilly finish. It’s a crowd pleaser that travels well to parties.

Here is why you should try it. The flavors pop without being heavy. The mint note brightens the chocolate. You can make it ahead and serve it chilled for a clean, fork-friendly slice.

Recipe Overview

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: About 310

Nutrition Information

– Calories: 310

– Fat: 15g

– Carbohydrates: 46g

– Protein: 4g

– Fiber: 2g

Ingredients

– 1 gluten-free chocolate cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup mint syrup

– 1 cup heavy cream

– 1/2 teaspoon peppermint extract

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch pan.

2. Mix cake mix, water, and oil until smooth.

3. Pour into the pan. Bake 30 minutes.

4. Let cool, then poke holes all over the cake and pour mint syrup over it.

5. Whip heavy cream with peppermint extract until soft peaks form. Spread over the cake.

6. Chill at least 1 hour before serving.

Garnish idea: crushed chocolate mint cookies for extra crunch. Want a twist? Vanilla or raspberry syrup can also work well.

3. Strawberry Shortcake Poke Cake

Summer desserts should be easy, moist, and crowd-pleasing. A Strawberry Shortcake Poke Cake fits that need. This gluten-free twist uses juicy berries and light whipped cream. It soaks with strawberry syrup for extra flavor and moisture. Let’s break it down.

Overview

– Servings: 12

– Prep Time: 25 minutes

– Cook Time: 30 minutes

– Total Time: 55 minutes

– Calories: Approximately 290 per serving

Ingredients

– 1 gluten-free vanilla cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup strawberry syrup

– 2 cups fresh strawberries, sliced

– 1 cup heavy cream

Steps

1. Preheat oven to 350°F. Grease a 9×13 inch pan.

2. Mix cake mix with water and oil until smooth.

3. Bake 25-30 minutes, until a toothpick comes out clean.

4. Cool completely. Poke holes all over the top with a fork.

5. Drizzle strawberry syrup into holes. Top with sliced strawberries.

6. Whip cream to soft peaks and spread over cake. Tip: keep the whipped cream cold for best texture.

7. Chill 1–2 hours to let flavors meld.

8. Optional dust with powdered sugar before serving.

4. Peanut Butter Cup Poke Cake

You crave a rich dessert that stays moist even after a long day. This Peanut Butter Cup Poke Cake gives you deep chocolate, creamy peanut butter, and a soft crumb in every bite. It is gluten-free and easy to make, so you can bake it for a weeknight treat or a party. You poke holes, pour pudding, and crown it with fluffy peanut butter frosting that melts in your mouth.

Complete Recipe

– Ingredients

– 1 box gluten-free chocolate cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1/2 cup peanut butter

– 1 cup chocolate pudding mix

– Crushed peanut butter cups for topping

– Instructions

1) Preheat your oven to 350°F. Lightly grease a 9×13 inch pan.

2) Mix the cake batter exactly as the box says using water and oil. Bake until a toothpick comes out clean.

3) Let the cake cool for about 15 minutes. Poke holes all over the top with a fork.

4) Prepare the chocolate pudding per the box directions. Pour and spread it over the warm cake so it sinks into the holes.

5) Beat the peanut butter with a splash of cream until smooth. Spread the frosting over the pudding layer.

6) Scatter the crushed peanut butter cups on top. Chill the cake for at least 1 hour. If you like, drizzle chocolate sauce for extra shine.

– Tips

– For a thicker frosting, add a bit more peanut butter.

– This cake keeps well in the fridge and feeds a crowd.

5. Coconut Cream Poke Cake

Craving a tropical dessert that fits a gluten-free plan and still feels indulgent? This Coconut Cream Poke Cake bursts with coconut flavor, stays wonderfully moist, and finishes with a cloud of whipped cream. Its creamy middle keeps you coming back for more, while toasted coconut adds a light crunch. It works great for summer gatherings, family dinners, or any time you want a showy, easy cake.

Ingredients:

– 1 gluten-free vanilla cake mix

– 1 cup water

– 1/2 cup coconut milk

– 1 cup coconut cream pudding mix

– 1 cup whipped cream

– Toasted coconut flakes for topping

Steps:

1) Preheat your oven to 350°F and grease a baking dish.

2) In a bowl, mix the gluten-free vanilla cake mix with water and coconut milk until smooth.

3) Bake about 30 minutes, then let the cake cool completely.

4) Poke holes all over the cake with a fork, then pour the prepared coconut cream pudding over the surface.

5) Spread whipped cream on top and sprinkle with toasted coconut flakes.

6) Chill in the fridge for at least 2 hours before serving.

Tips for best results: use fresh coconut for garnish to boost the tropical feel, and let the cake chill long enough to set the pudding layer. If you want extra flavor, swap in mango or pineapple for a fruity twist.

6. Funfetti Poke Cake

You want a dessert that makes celebrations feel special without hours of work. This Funfetti Poke Cake does just that. It stays moist and soft, even in a gluten-free version. It looks bright and feels fun, with rainbow sprinkles in every bite.

Here is why this cake works. A simple sponge bakes up light and tender. Holes let vanilla pudding soak in, adding creamy sweetness. A big layer of whipped cream on top keeps the surface soft and cool.

Ingredients

– 1 box gluten-free funfetti cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup vanilla pudding mix

– 2 cups cold milk (to prepare pudding)

– 1 cup whipped cream

– Colorful sprinkles

Step-by-step instructions

1. Heat the oven to 350°F. Oil a 9×13 inch pan.

2. Make the cake batter per box directions. Pour into the pan and bake about 30 minutes.

3. Let the cake cool completely.

4. Prepare the vanilla pudding with the 2 cups milk, whisk until smooth.

5. Poke holes all over the cake with a fork. Pour the pudding over the cake so it sinks in.

6. Spread whipped cream on top and sprinkle with color bursts. Chill for at least 60 minutes before serving.

7. Raspberry Lemonade Poke Cake

You want a dessert that stays moist and tastes bright. This Raspberry Lemonade Poke Cake fits the bill. It pairs sweet raspberry with tangy lemon. The gluten-free cake works for more people and still feels like a treat. Here is the complete recipe.

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: ~320

Ingredients

– 1 gluten-free vanilla cake mix

– 1 cup water

– 1/2 cup raspberry lemonade mix

– 1 cup raspberry syrup

– 1 cup heavy cream

– Fresh raspberries for topping

Step-by-Step Instructions

1. Preheat the oven to 350°F and grease a baking dish.

2. Mix the cake batter with water. Bake for about 30 minutes until a toothpick comes out clean.

3. Let the cake cool, then poke holes all over it. Pour the raspberry lemonade mix over the holes.

4. Whip the heavy cream until soft peaks form. Spread it over the cake.

5. Top with fresh raspberries.

6. Chill several hours or overnight before slicing.

Tip: a squeeze of fresh lemon juice stirred into the cream boosts the lemon zing.

FAQ

– Can I use frozen raspberries? Yes, thaw before using.

8. Pumpkin Spice Poke Cake

Fall brings a craving for desserts that feel like a hug. You want something gluten-free that stays moist and tastes like autumn. This Pumpkin Spice Poke Cake fits the bill. The cake soaks in pumpkin spice syrup and ends with a creamy cream cheese frosting, with a hint of cinnamon for warmth. Optional pecans give a pleasant crunch.

Complete Recipe

– Servings: 12

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: about 350 per serving

Ingredients:

– 1 gluten-free pumpkin spice cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1/2 cup pumpkin spice syrup

– 1 cup cream cheese frosting

– Cinnamon for dusting

– Optional: 1/4 cup chopped pecans

Step-by-step making process:

1. Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish.

2. Prepare the cake mix with water and oil until smooth. Pour into the pan and bake for about 30 minutes.

3. Let the cake cool briefly, then poke holes all over the top. Drizzle pumpkin spice syrup over the cake so it sinks in.

4. Spread cream cheese frosting evenly over the surface. Dust with cinnamon. Sprinkle pecans if you like extra crunch.

5. Chill the cake for at least an hour before serving to let flavors settle.

Tips for success:

– Use pure pumpkin offered in the can, not pie filling.

– If you prefer a lighter frosting, whip the frosting slightly before spreading.

– This keeps well in the fridge for up to 3 days.

9. Caramel Apple Poke Cake

Fall brings cozy flavors. You want a dessert that is easy, gluten-free, and family friendly. This Caramel Apple Poke Cake hits the spot. A soft vanilla cake soaks up caramel, while fresh apples add a crisp bite.

Here is how to make it.

Complete Recipe

Ingredients

– 1 gluten-free vanilla cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup caramel syrup

– 1 cup chopped apples

– 1 cup heavy cream

Instructions

1. Preheat the oven to 350°F. Grease a baking dish so the cake won’t stick.

2. Mix the cake mix with water and oil until the batter is smooth. Pour it into the dish and bake about 30 minutes, or until a toothpick comes out clean.

3. Let the cake cool a bit, then poke holes all over with a fork.

4. Pour the caramel syrup over the cake. Let it soak in through the holes.

5. Top with chopped apples and whipped cream. Chill for at least 1 hour so the flavors blend.

Optional: drizzle extra caramel on top for more sweetness.

10. Chocolate Strawberry Poke Cake

You’re after a dessert that feels fancy but is easy to make. This Chocolate Strawberry Poke Cake fits the bill. It uses a gluten-free chocolate base, a bright strawberry soak, and a fluffy whipped topping with fresh berries. Here is why it works: simple steps, big flavor, and a dessert that looks great on the table.

Recipe at a glance

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: about 320 per serving

Complete ingredients

– 1 gluten-free chocolate cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup strawberry syrup

– 1 cup heavy cream

– Fresh strawberries for garnish

– Optional: 1/2 tsp vanilla extract for the cream

Step-by-step making process

1) Heat the oven to 350°F. Grease a 9×13 pan.

2) Mix the cake as directed on the box using water and oil. Pour into the pan.

3) Bake 25–30 minutes. Let the cake cool completely.

4) Poke holes all over the cake with a fork.

5) Pour strawberry syrup over the cake. Let it soak in.

6) Beat the cream until soft peaks form. If you like, add vanilla.

7) Spread the whipped cream on top. Scatter fresh strawberries.

8) Chill for at least 1 hour before serving.

Nice-to-know tips

– A splash of vanilla in the cream boosts flavor.

– Keep leftovers in the fridge for up to 2 days.

FAQs

– Can I use other berries? Yes. Blueberries or raspberries work well.

11. Mocha Poke Cake

Craving a dessert that wakes your taste buds? This Mocha Poke Cake blends rich chocolate with bold coffee. It stays moist because of a simple soak, and the loaf-like slice is easy to share. A topping of coffee whipped cream makes each bite creamy and bright. Perfect for brunch, a party, or a cozy weekend treat.

Here is the complete recipe you need to make it at home.

Ingredients

– 1 gluten-free chocolate cake mix

– 1 cup brewed coffee

– 1/2 cup vegetable oil

– 1 cup mocha syrup

– 1 cup heavy cream

– Cocoa powder for dusting

Steps

1. Preheat oven to 350°F and grease a baking dish.

2. Mix the cake mix with brewed coffee and oil. Pour into the dish and bake until set, about 25–30 minutes.

3. Let the cake cool, then poke holes all over the top. Drizzle mocha syrup over the surface so it soaks in.

4. Whip the heavy cream until soft peaks form. Spread it on top and dust with cocoa powder.

5. Chill the cake for at least 1 hour to let flavors blend. If you want a stronger coffee kick, add a pinch of espresso powder to the whipped cream.

Storage tip: Keep leftovers covered in the fridge for up to three days.

12. Orange Creamsicle Poke Cake

You want a sunny dessert that’s easy, moist, and gluten-free. This Orange Creamsicle Poke Cake delivers bright citrus and silky vanilla cream in every bite. The cake soaks up orange soda after it bakes, making it extra tender. A light whipped cream topping adds a soft mirror to the orange glow. It serves 12 and chills nicely for a cool slice.

Ingredients

– 1 gluten-free vanilla cake mix

– 1 cup orange soda

– 1/2 cup vegetable oil

– 1 cup vanilla pudding mix

– 1 cup heavy cream

– Orange zest for garnish

Step-by-step instructions

1. Preheat oven to 350°F and grease a 9×13 pan.

2. Make the cake batter per the box, using the oil as directed.

3. Bake until a toothpick comes out clean. Let the cake cool completely.

4. Poke holes all over the cake with a fork. Slowly pour the orange soda over the cake so it sinks in.

5. Whip the heavy cream to soft peaks and spread over the cooled cake.

6. Garnish with orange zest and chill for at least 1 hour before serving.

Tips: A splash of orange extract boosts the citrus flavor. If you like a different twist, swap in lemon soda for a zingy lemon version.

13. Maple Pecan Poke Cake

Fall flavors meet a cozy finish with Maple Pecan Poke Cake. This gluten-free dessert stays moist, thanks to a maple syrup soak that brings warmth to every bite. Crunchy chopped pecans on top contrast nicely with the creamy spread. It’s perfect for holiday dinners or easy weekend gatherings.

Here is why it works: the cake stays tender, the soak sweetens without turning soggy, and the whipped topping lightens the dessert. You can boost the aroma and crunch by toasting the pecans first.

Complete recipe details

Ingredients:

– 1 gluten-free vanilla cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup maple syrup

– 1 cup heavy cream

– 1/2 cup chopped pecans

Instructions:

1) Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.

2) Prepare the cake batter per package directions using water and oil. Bake 25–30 minutes, until a toothpick comes out clean. Let the cake cool completely.

3) Poke holes all over the top with a fork. Drizzle maple syrup evenly over the cake and allow it to soak in.

4) Beat the heavy cream until soft peaks form. Spread it over the cooled cake as a fluffy frosting.

5) Scatter chopped pecans on top. For more flavor, toast the pecans in a dry skillet for 3–4 minutes before chopping.

6) Chill for 1–2 hours to let flavors meld before serving.

Embrace the sweet warmth of fall with Maple Pecan Poke Cake! This gluten-free delight delivers moisture and flavor in every bite, making it the perfect dessert for cozy gatherings.

14. Tropical Fruit Poke Cake

Want a bright, crowd-pleasing dessert that stays moist and simple? This Tropical Fruit Poke Cake fits. It blends pineapple, coconut, and mango with a gluten-free vanilla cake. The cake drinks up pineapple juice, then gets a creamy coconut layer and fluffy whipped cream. The topping of colorful fruit keeps it fresh for summer parties. It travels well and feeds a crowd. You can swap fruit to fit what you have.

Ingredients

– 1 box gluten-free vanilla cake mix

– 1 cup pineapple juice

– 1/2 cup vegetable oil

– 1/2 cup coconut cream

– 1 cup whipped cream

– Chopped tropical fruits for topping (pineapple, mango, kiwi)

Steps

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.

2. Mix and bake the gluten-free vanilla cake according to package directions until done.

3. Let the cake cool completely.

4. Poke holes across the top with a fork about 1 inch apart.

5. Slowly pour pineapple juice over the cake to soak.

6. Spread coconut cream evenly, then dollop whipped cream on top and smooth.

7. Scatter chopped tropical fruits over the cake.

8. Chill for at least 1 hour; optional drizzle of honey before serving.

9. Optional: brush a little pineapple juice on the surface before serving.

Tips

– Chill the cake for a cooler, firmer texture.

– Swap fruits to match the season or what you have on hand.

Storage

– Keep leftovers in the fridge for up to 3 days.

15. Key Lime Poke Cake

You want a dessert that is bright, moist, easy to share, and gluten-free. Meet Key Lime Poke Cake, a gluten-free crowd pleaser that feels special. Real key lime juice and zest wake the cake with tart, sunny notes you can taste in every bite. A creamy cream cheese topping ties it all together for a smooth finish.

Ingredients

– 1 gluten-free vanilla cake mix

– 1/2 cup key lime juice

– 1/2 cup vegetable oil

– 1 cup key lime pudding mix

– 1 cup cream cheese frosting

– Key lime zest for garnish

Instructions

1. Preheat oven to 350°F and grease a baking pan.

2. Bake the gluten-free vanilla cake mix as directed on the box.

3. Let the cake cool completely, then poke holes all over the top.

4. In a small bowl, mix key lime juice with the key lime pudding mix. Pour this evenly over the holes.

5. Spread cream cheese frosting over the top. Garnish with lime zest and chill for at least 1 hour before serving.

Tip: A light sprinkle of extra lime zest in the frosting adds a bright zing.

Storage: Keep leftovers covered in the fridge for up to a week.

16. Cherry Almond Poke Cake

Want a gluten-free poke cake that stays moist and bright with cherry almond flavor? This version pairs a tender almond cake with sweet cherry syrup. The syrup keeps the cake tender while you get fruity notes in every bite. A cloud of whipped cream adds light creaminess. Toasted almonds on top give crunch that lingers after the first bite. It works for holidays or a simple family dinner. It comes together fast and keeps well in the fridge.

Next steps

Ingredients

– 1 box gluten-free almond cake mix

– 1 cup cherry syrup

– 1/2 cup vegetable oil

– 1 cup heavy cream

– 1/2 cup toasted almonds

– Fresh cherries for topping

– Optional: 1/2 teaspoon almond extract

Step-by-step

1. Preheat oven to 350°F. Lightly grease a 9×13 inch dish.

2. Make the cake batter according to the box directions. Pour into the dish and bake 25–30 minutes, until a toothpick comes out clean. Let the cake cool completely.

3. Use a fork to poke holes all over the cake. Drizzle cherry syrup over the top and let it soak in.

4. Whip the heavy cream to soft peaks. Spread it evenly over the cake.

5. Sprinkle toasted almonds and top with fresh cherries.

6. If you like a stronger almond note, whisk almond extract into the cream or drizzle over the top. Chill 20–30 minutes before serving for best flavor.

Indulge in a slice of joy with Cherry Almond Poke Cake – where sweet cherry syrup meets the tender embrace of almond flavor, perfect for any gathering. Moist, flavorful, and oh-so-easy to whip up!

17. Matcha Green Tea Poke Cake

You want a dessert that is both fun and easy to love. This Matcha Green Tea Poke Cake is gluten-free and stays moist. The matcha gives a soft, earthy note that shines in every bite. It’s topped with whipped cream and dusted with more matcha for style.

Here is the complete recipe you can follow.

Ingredients

– 1 package gluten-free vanilla cake mix

– 1 cup water

– 2 tablespoons matcha powder

– 1/2 cup vegetable oil

– 1 cup heavy cream

– Optional: extra matcha powder for dusting

Steps

1. Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish.

2. In a bowl, mix the cake mix, water, matcha powder, and oil until smooth.

3. Pour the batter into the dish and bake 25–30 minutes. Let it cool completely.

4. Make the matcha syrup: in a small pan, whisk together 1/2 cup water, 2 tablespoons sugar, and 1 tablespoon matcha powder. Warm and stir until the sugar dissolves. Cool slightly.

5. Poke holes all over the cake with a fork or skewer. Spoon the warm syrup over the cake so it soaks in.

6. Whip the heavy cream until soft peaks form. Spread it evenly over the cake.

7. Dust the top with a light sprinkle of matcha powder. Chill for best flavor before serving.

– Pro tip: serve with a cup of green tea to enhance the matcha experience.

18. Blackberry Lemonade Poke Cake

You want a dessert that tastes bright and stays moist. This Blackberry Lemonade Poke Cake nails that easy summer vibe. The tart berries meet sunny lemonade in a gluten-free cake that stays soft. It’s a quick crowd-pleaser you can make any time.

Ingredients

– 1 box gluten-free vanilla cake mix

– 1 cup blackberry syrup

– 1/2 cup vegetable oil

– 1 cup lemonade

– 1 cup heavy cream

– Fresh blackberries for topping

– Optional: a pinch of lemon zest

Steps

1) Preheat to 350°F and grease a 9×13 dish.

2) Make the cake batter as the box directs. If allowed, use lemonade as part of the liquid for extra lemon flavor.

3) Bake about 28–32 minutes, then cool completely.

4) Poke holes over the cake with a fork or skewer. Pour blackberry syrup over the top and let it soak in.

5) Whip the heavy cream to soft peaks and spread it evenly over the cake.

6) Top with fresh blackberries and a light dusting of lemon zest if you like. Chill for at least an hour before serving.

Tips: Keep the cake chilled. Leftovers store nicely in the fridge for a couple of days. This recipe scales well for a small crowd or a big picnic.

A bite of summer awaits with each slice of Blackberry Lemonade Poke Cake. Bright, moist, and gluten-free—this dessert proves that the best flavors are just a poke away!

19. S’mores Poke Cake

Craving a campfire treat you can bake at home? This S’mores Poke Cake brings chocolate, marshmallows, and graham crackers into one moist slice. It’s gluten free so you can share with friends who avoid gluten. It’s quick to make and great for parties or weeknights.

Recipe Overview:

– Servings: 10

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: Approximately 340

Ingredients:

– 1 gluten-free chocolate cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup chocolate syrup

– 1 cup whipped cream

– Graham crackers and mini marshmallows for topping

Step-by-Step Instructions:

1. Preheat the oven to 350°F and oil a baking dish.

2. Make the cake batter as directed on the box and bake for about 30 minutes.

3. Let the cake cool, then poke holes all over it and splash in chocolate syrup.

4. Spread whipped cream evenly on top.

5. Crumble graham crackers and scatter mini marshmallows over the cream.

6. Chill the cake for at least 60 minutes before serving.

7. Optional: toast the marshmallows briefly to add a smoky note.

Tip Toasting the marshmallows gives a richer flavor and a fun texture shift.

Store leftovers in the fridge for up to two days.

20. Cinnamon Roll Poke Cake

Craving the warm taste of cinnamon rolls but want a quick gluten‑free dessert? This Cinnamon Roll Poke Cake gives you that cozy spice with creamy frosting in one easy bake. It stays moist, sliceable, and great for breakfast or a weekend treat. You get big cinnamon flavor without a lot of fuss.

Complete recipe

Ingredients

– 1 box gluten-free vanilla cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup cinnamon syrup

– 1 cup cream cheese frosting

– Ground cinnamon for dusting

– Caramel sauce for drizzle (optional)

Steps

1) Preheat oven to 350°F. Lightly grease a 9×13 pan.

2) Mix the cake batter as the box directs, using water and oil.

3) Bake 28–32 minutes, until the center set tester comes out clean.

4) Let the cake cool about 15 minutes. Poke holes all over with the end of a wooden spoon.

5) Pour cinnamon syrup over the top. Let it soak into the holes for extra flavor.

6) Spread cream cheese frosting evenly over the cake.

7) Dust the top with a light shower of ground cinnamon.

8) Chill 1–2 hours to let flavors meld. If you like, drizzle caramel sauce before serving.

This method gives you the true cinnamon roll vibe in a moist poke cake that’s easy to share.

21. Spiced Pear Poke Cake

Craving a fall dessert that stays moist and easy to share? This Spiced Pear Poke Cake hits the spot. It is gluten-free and lightly spiced, with pear juice and pear syrup soaking into the cake. You bake a simple vanilla cake, soak it, and top with whipped cream and pear slices for a warm, table-ready finish. The aroma brings autumn to your kitchen.

Ingredients

– 1 box gluten-free vanilla cake mix

– 1 cup pear juice

– 1/2 cup vegetable oil

– 1 cup spiced pear syrup

– 1 cup heavy cream, for whipping

– Fresh pear slices for garnish

Steps

1. Preheat oven to 350°F. Lightly grease a 9×13 baking dish.

2. Make the cake batter as directed on the box and bake until a toothpick comes out clean. Cool completely.

3. Poke holes all over the cooled cake with a fork. Pour the spiced pear syrup over the cake and let it soak in.

4. Whip the heavy cream to soft peaks. Spread over the top of the cake.

5. Garnish with fresh pear slices. Chill for at least 1 hour before serving.

6. Optional: a pinch of nutmeg adds a warm aroma.

Tips: If you want extra pear flavor, drizzle a little more syrup at serving. Can I use canned pears? Yes, just drain well before using.

22. Red Velvet Poke Cake

If you want a gluten-free cake that stays moist and bold, this Red Velvet Poke Cake fits the bill.

It keeps the cocoa depth and buttery touch of classic red velvet, but uses a gluten-free mix.

Cream cheese syrup soaks the cake, making every bite soft and tangy.

Finish with a creamy cream cheese frosting and a cocoa dusting for a pretty, crowd-pleasing dessert.

Here is the complete recipe so you can make it tonight.

Recipe overview

– Servings: 12

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: Approximately 350 per serving

Ingredients

– 1 box gluten-free red velvet cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup cream cheese syrup

– 1 cup cream cheese frosting

– Cocoa powder for dusting

– Optional: white chocolate shavings for garnish

Step-by-step instructions

1. Preheat the oven to 350°F. Grease a 9×13 inch baking dish.

2. Make the cake batter as directed on the box and bake until a toothpick comes out clean.

3. Let the cake cool completely. Poke holes all over the top with the handle of a wooden spoon.

4. Pour the cream cheese syrup over the cake. Let it soak in.

5. Spread the cream cheese frosting evenly over the cake.

6. Dust with cocoa powder. Chill for at least 1 hour to set the flavors.

7. If you like, top with white chocolate shavings for a fancy finish.

Want a pro tip? Chill time helps the flavors mingle and makes slicing easier.

23. Nutella Poke Cake

Crave a rich chocolate dessert that fits gluten free needs? This Nutella Poke Cake hits the spot. The base stays soft and moist, even without regular flour. Holes baked into the cake soak in warm Nutella, giving gooey pockets you can taste in every bite. A cloud of whipped cream on top keeps it light and creamy. This dessert works for any occasion and feeds a crowd without heavy work. You can tweak the look with chocolate shavings or a caramel drizzle for an extra shine. Here is why it works: simple steps, forgiving texture, and a bold Nutella kick.

Complete recipe details

Ingredients

– 1 gluten-free chocolate cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup Nutella

– 1 cup heavy cream

– Chocolate shavings for garnish

– Optional: caramel drizzle

Step-by-step instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish.

2. Make the cake batter according to the box directions using water and oil.

3. Bake 28 to 32 minutes, until a toothpick comes out clean. Let the cake cool completely.

4. Poke holes all over the cake with a fork or skewer.

5. Warm the Nutella until it is pourable. Pour it over the cake and spread to soak in.

6. Beat the cream to soft peaks. Spread it evenly over the Nutella layer.

7. Top with chocolate shavings. Chill for 30 to 60 minutes to set flavors. If you like, finish with a light caramel drizzle.

This version stays rich yet easy to pull off, making it a go-to treat for chocolate lovers.

24. Almond Joy Poke Cake

Craving a dessert that blends coconut, almonds, and chocolate? This Almond Joy Poke Cake fits the bill. It’s gluten-free, moist, and soaked with coconut syrup for real flavor. On top, whipped cream, toasted coconut, and slivered almonds add a pleasing crunch. You’ll love how simple it is to pull off for a family night or a party.

Here is why this cake works. It stays tender inside, shines with tropical notes, and uses common ingredients you likely have on hand. Let’s break it down so you can make it with confidence.

Complete recipe details

Ingredients

– 1 gluten-free chocolate cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup coconut syrup

– 1 cup whipped cream

– Toasted coconut flakes and slivered almonds for topping

Steps

1. Preheat oven to 350°F. Grease a baking pan and set it aside.

2. Prepare the chocolate cake batter as directed on the box until smooth. Bake until a toothpick comes out clean.

3. Let the cake cool slightly, then poke lots of holes all over the top.

4. Drizzle or pour the coconut syrup over the cake so it sinks in.

5. Spread whipped cream over the surface, then sprinkle with toasted coconut and slivered almonds. Chill before serving. A light chocolate drizzle can finish the look.

25. Tiramisu Poke Cake

Craving a dessert that feels fancy but is easy to make?

This Tiramisu Poke Cake blends coffee-soaked cake with creamy mascarpone and a light cocoa finish.

It is gluten-free and stays moist when you chill it.

Follow this complete recipe to bake it step by step.

Ingredients

– 1 gluten-free vanilla cake mix

– 1 cup brewed coffee

– 1/2 cup vegetable oil

– 1 cup mascarpone cheese

– 1 cup heavy cream

– Cocoa powder for dusting

Steps

1) Preheat your oven to 350°F and grease a 9×13 inch baking dish.

2) Prepare the gluten-free cake as the mix directs, using oil. Bake 25 to 30 minutes.

3) Let the cake cool completely, then poke holes all over it and slowly pour coffee on top.

4) In a bowl, whip mascarpone with the heavy cream until fluffy. Spread the mixture over the cake.

5) Dust cocoa powder over the top. Chill for at least one hour before serving.

6) Optional: add a splash of coffee liqueur to the mix for deeper flavor.

Tips for best results:

– Chill the cake well to let flavors meld.

– Use full-fat dairy for a creamier finish.

– Keep leftovers covered in the fridge up to four days.

26. Chocolate Chip Cookie Poke Cake

You want a dessert that is easy, moist, and loved by all. This Chocolate Chip Cookie Poke Cake blends a soft vanilla cake with chocolate chips, soaking in sweetened condensed milk, and finishing with a glossy chocolate frosting. It is gluten-free and makes 12 servings, perfect for family dinners or a party. Here is the complete recipe you can follow.

Ingredients

– 1 gluten-free vanilla cake mix

– 1 cup water

– 1/2 cup vegetable oil

– 1 cup chocolate chips

– 1 can sweetened condensed milk

– Chocolate frosting for topping

Step-by-step Instructions

1. Preheat oven to 350°F and grease a baking dish.

2. Mix the cake mix with water and oil, then fold in the chocolate chips.

3. Bake until a toothpick comes out clean. Let the cake cool a bit.

4. Poke holes all over the top with a fork. Pour the condensed milk over the cake, letting it soak in.

5. Spread the frosting evenly. Chill for at least 2 hours before serving.

6. Optional: top with extra chocolate chips.

– Enjoy it chilled for the best slice.

Nutrition

– Calories: 350

– Fat: 18g

– Carbohydrates: 45g

– Protein: 6g

– Fiber: 1g

Tips

– For extra gooey pockets, poke deeper holes and pour a little more milk.

– Try butterscotch or peanut butter chips for a different twist.

27. Blackberry Coconut Poke Cake

Looking for a light gluten-free dessert that feels like a tropical finale? This Blackberry Coconut Poke Cake brings a bright, sweet bite to your table. A vanilla cake stays moist from blackberry syrup, and a coconut whipped cream tops it for a creamy finish. It chills in the fridge and serves 12, so it’s perfect for summer gatherings.

Complete recipe

Ingredients

– 1 gluten-free vanilla cake mix

– 1 cup blackberry syrup

– 1/2 cup vegetable oil

– 1 cup coconut cream

– 1 cup heavy cream

– Fresh blackberries for decoration

Steps

1) Preheat your oven to 350°F. Grease a baking dish so the cake comes out cleanly.

2) Make the cake batter as directed on the gluten-free mix. Bake until the top is golden and a toothpick comes clean.

3) Let the cake cool completely. Poke holes all over with a fork.

4) Pour the blackberry syrup over the cake so it seeps into the holes. Let it soak in a bit.

5) In a bowl, whip the heavy cream until fluffy. Stir in the coconut cream to make a light coconut topping.

6) Spread the topping over the cake. Decorate with fresh blackberries. Chill for a few hours to let flavors mingle.

Tip: a light sprinkle of toasted coconut adds extra flavor and texture.

A slice of Blackberry Coconut Poke Cake is like a bite of summer—refreshing, sweet, and absolutely gluten-free! Enjoy the tropical vibes and keep your gatherings deliciously memorable.

Conclusion

Poke cakes are not just desserts; they are an experience! These 27 gluten-free poke cake recipes bring a variety of flavors and textures that cater to all tastes, making them perfect for gatherings, celebrations, or simply enjoying at home. Each cake offers a unique combination of fun flavors and moist textures, ensuring that there’s something for everyone!

Try your hand at these easy dessert recipes and impress your family and friends with a delightful treat they won’t forget. If inspired, share your creations on social media, and let’s keep this delicious poke cake trend alive!

Frequently Asked Questions

What is a poke cake, and why is it so popular?

A poke cake is a fun and easy dessert where holes are poked into a baked cake, allowing various liquids or toppings to soak in, creating a burst of flavor in every slice. They’re popular because they’re not only simple to make but also offer a delightful surprise with each bite, making them perfect for gatherings and celebrations!

Are these poke cake recipes gluten-free?

Yes! All the poke cake recipes featured in this article are gluten-free, making them suitable for those with gluten sensitivities or celiac disease. You can indulge in delicious flavors without compromising on your dietary needs!

Can I customize the flavors of my poke cake?

Absolutely! One of the best things about poke cakes is their versatility. You can experiment with different flavor combinations by changing the cake mix, the soaking liquid, and the toppings. Feel free to get creative and make a poke cake that reflects your personal taste and preferences!

What are some delicious cake toppings I can use for poke cakes?

There are endless possibilities when it comes to toppings for poke cakes! You can use whipped cream, fresh fruit, chocolate chips, nuts, or even sprinkles to add a fun touch. The key is to complement the flavor of your cake and soaking liquid for a delightful finish!

How can I ensure my poke cake stays moist?

To keep your poke cake moist, make sure to soak it thoroughly with the chosen liquid after baking. This not only enhances the flavor but also helps maintain a soft, tender texture. Additionally, using a cake mix designed for moisture retention or adding a bit of sour cream can help achieve that perfect moist cake consistency!