25+ Decadent Bread Pudding Poke Cake Recipes with Seasonal Fruits

Are you ready to elevate your dessert game with a delicious twist on two classic treats?

Bread pudding and poke cake come together in perfect harmony to create an indulgent and moist dessert that’s as easy to make as it is delightful to eat.

The versatility of poke cake allows you to infuse flavors and textures into every bite, while bread pudding adds a rich, custardy element that is hard to resist.

Whether you’re a fan of chocolate, fruit, or even unique flavor combinations, there’s a poke cake recipe here to satisfy every craving.

Join us as we explore over 25 mouthwatering bread pudding poke cake recipes that are sure to impress your family and friends, making every occasion a little sweeter!

25+ Decadent Bread Pudding Poke Cake Recipes with Seasonal Fruits

In conclusion, the world of bread pudding poke cakes is filled with endless possibilities that can satisfy any sweet tooth.

From decadent chocolate treats to fruity delights, these recipes offer something for everyone. The best part?

They’re all simple enough to whip up for a casual gathering or a festive celebration.

With over 25 enticing options to choose from, you’ll never run out of ideas to make your dessert table the talk of the party.

So grab your baking essentials, and let’s get poking!

Bread Pudding Poke Cake with Vanilla Sauce

This Bread Pudding Poke Cake combines the classic flavors of bread pudding with the convenience of a cake. Moist and decadent, this dessert is infused with a rich vanilla sauce that seeps into the cake, giving every bite an irresistible flavor. Perfect for family gatherings or as a special treat for yourself, this poke cake will surely impress with its simplicity and depth of flavor.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
• For the Pudding:
  • 1 cup bread, cubed (day-old bread works best)
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
• For the Vanilla Sauce:
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a large bowl, combine the cake mix, milk, eggs, vanilla extract, and cinnamon. Mix until well combined.
   • Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
2. Prepare the Pudding:
   • While the cake is baking, in a medium saucepan over medium heat, combine the milk, sugar, and salt. Stir until the sugar dissolves.
   • In a separate bowl, whisk the eggs and vanilla extract. Slowly add the warm milk mixture to the eggs, whisking continuously to temper the eggs.
   • Stir in the cubed bread and let the mixture sit for about 10 minutes, allowing the bread to soak up the liquid.
3. Poke and Fill:
   • Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the cake.
   • Pour the bread pudding mixture over the top of the cake, ensuring the liquid seeps into the holes.
4. Make the Vanilla Sauce:
   • In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
5. Serve:
   • Allow the cake to chill in the refrigerator for at least an hour to set. Serve chilled, drizzled with vanilla sauce.

This Bread Pudding Poke Cake is a wonderful twist on traditional bread pudding, offering a moist and flavorful dessert that is both satisfying and easy to make. The rich vanilla sauce adds a creamy finish, enhancing the overall experience. It’s perfect for potlucks, holiday gatherings, or simply a comforting dessert at home. Enjoy the warm, comforting flavors of this delightful cake, and savor each bite!

Chocolate Chip Bread Pudding Poke Cake

Indulge in this Chocolate Chip Bread Pudding Poke Cake, where the rich, gooey chocolate chips mingle with the soft cake to create a dessert that is truly decadent. Each slice of this poke cake reveals pockets of chocolate and the comforting essence of bread pudding, making it a delightful treat for chocolate lovers. This recipe is perfect for birthday parties, celebrations, or any time you’re craving something sweet and indulgent.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
• For the Pudding:
  • 1 cup bread, cubed (preferably brioche or challah)
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Extra chocolate chips for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a large bowl, mix the chocolate cake mix, milk, eggs, and vanilla extract until combined. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the milk, sugar, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk the eggs and vanilla extract. Gradually add the warm milk mixture to the eggs, whisking constantly.
   • Stir in the cubed bread and chocolate chips, letting it sit for about 10 minutes.
3. Poke and Fill:
   • Once the cake is slightly cooled, poke holes throughout the cake with a wooden spoon.
   • Pour the chocolate chip bread pudding mixture over the cake, allowing it to seep into the holes.
4. Serve:
   • Let the cake chill in the refrigerator for at least an hour. Serve with whipped cream and garnish with extra chocolate chips.

This Chocolate Chip Bread Pudding Poke Cake is a delightful way to satisfy your chocolate cravings while enjoying the comforting textures of bread pudding. Each bite is filled with rich chocolate flavor, making it an ideal dessert for chocolate enthusiasts. This cake is sure to be a crowd-pleaser at any event, providing a delightful combination of flavors and textures. Treat yourself and your loved ones to this indulgent dessert, and watch it disappear in no time!

Cinnamon Roll Bread Pudding Poke Cake

This Cinnamon Roll Bread Pudding Poke Cake is a sweet treat that brings the beloved flavors of cinnamon rolls into a moist and delicious poke cake. The combination of warm cinnamon, soft cake, and creamy glaze creates a dessert that’s reminiscent of breakfast but is perfect for any time of day. This recipe is ideal for brunch gatherings, cozy evenings, or whenever you’re in the mood for something sweet.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) vanilla cake mix
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
• For the Pudding:
  • 1 cup bread, cubed (preferably cinnamon raisin bread)
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
• For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a mixing bowl, combine the vanilla cake mix, milk, eggs, and vanilla extract. Mix well and pour into the prepared baking dish. Bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the milk, sugar, and salt. Stir until the sugar dissolves.
   • In a separate bowl, whisk the eggs, vanilla extract, and cinnamon. Gradually add the warm milk mixture, whisking continuously to prevent curdling.
   • Stir in the cubed cinnamon raisin bread and allow it to soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes in the top using a wooden spoon. Pour the cinnamon bread pudding mixture over the cake, making sure it fills the holes.
4. Make the Glaze:
   • In a bowl, mix together the powdered sugar, milk, vanilla extract, and cinnamon until smooth.
5. Serve:
   • Let the cake chill in the refrigerator for at least an hour. Drizzle with the glaze before serving.

The Cinnamon Roll Bread Pudding Poke Cake is a delightful way to enjoy the flavors of cinnamon rolls in a new and exciting format. The poke cake method allows the creamy, cinnamon-infused pudding to seep into the cake, ensuring every bite is bursting with flavor. Perfect for brunch or as a comforting dessert, this cake is bound to become a new favorite in your dessert repertoire. Treat yourself and your guests to this delightful creation, and experience the warm, cozy flavors that will have everyone coming back for seconds!

Pumpkin Spice Bread Pudding Poke Cake

Embrace the flavors of fall with this Pumpkin Spice Bread Pudding Poke Cake. Combining the comforting essence of pumpkin spice with the moist texture of poke cake, this dessert is perfect for autumn gatherings or holiday celebrations. The rich pumpkin filling and warm spices create a cozy and inviting dessert that is sure to be a hit among friends and family.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) spice cake mix
  • 1 cup milk
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
• For the Pudding:
  • 1 cup bread, cubed (preferably brioche or challah)
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Ground cinnamon for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a large bowl, mix the spice cake mix, milk, eggs, pumpkin puree, and vanilla extract until well combined. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the milk, sugar, cinnamon, nutmeg, ginger, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk the eggs and vanilla extract. Slowly add the warm milk mixture to the eggs, whisking continuously to avoid curdling.
   • Stir in the cubed bread and let it soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, use a wooden spoon to poke holes throughout the cake.
   • Pour the pumpkin bread pudding mixture over the top, ensuring the liquid seeps into the holes.
4. Serve:
   • Let the cake chill in the refrigerator for at least an hour. Serve with whipped cream and a sprinkle of ground cinnamon.

This Pumpkin Spice Bread Pudding Poke Cake is a delightful tribute to the flavors of autumn, offering a warm and comforting dessert that is perfect for any gathering. The combination of spiced pumpkin filling and moist cake creates a delectable treat that will leave everyone asking for the recipe. Enjoy this cake as a centerpiece for your holiday dessert table, and savor the cozy flavors of fall with every bite!

Coconut Cream Bread Pudding Poke Cake

Indulge in the tropical flavors of this Coconut Cream Bread Pudding Poke Cake. Combining the creamy essence of coconut with the softness of a poke cake, this dessert is a delightful escape to a sunny paradise. With layers of coconut flavor, it’s a refreshing option for summer gatherings or any occasion when you’re craving a taste of the tropics.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) white cake mix
  • 1 cup coconut milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
• For the Pudding:
  • 1 cup bread, cubed (preferably white or challah)
  • 2 cups coconut milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut
  • 1/4 teaspoon salt
• For the Topping:
  • 1 cup whipped cream
  • Toasted shredded coconut for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a mixing bowl, combine the white cake mix, coconut milk, eggs, and vanilla extract until well combined. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the coconut milk, sugar, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk the eggs and vanilla extract. Gradually add the warm coconut mixture to the eggs, whisking continuously.
   • Stir in the cubed bread and shredded coconut, allowing it to soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the coconut bread pudding mixture over the cake, making sure it fills the holes.
4. Serve:
   • Let the cake chill in the refrigerator for at least an hour. Top with whipped cream and sprinkle with toasted shredded coconut before serving.

The Coconut Cream Bread Pudding Poke Cake is a refreshing and indulgent dessert that transports you to a tropical paradise. The light and creamy coconut flavors are complemented by the moist texture of the cake, creating a perfect balance. This cake is not only visually appealing but also a delightful treat that is perfect for summer parties or whenever you’re looking for a taste of the tropics. Serve it up at your next gathering, and watch it become an instant favorite among your guests!

Caramel Apple Bread Pudding Poke Cake

This Caramel Apple Bread Pudding Poke Cake is a delicious combination of classic fall flavors. With sweet, tender apples and rich caramel, this dessert captures the essence of autumn in every bite. It’s an excellent choice for holiday gatherings, potlucks, or any occasion that calls for a cozy, comforting dessert that celebrates the seasonal bounty.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
• For the Pudding:
  • 2 cups apples, peeled and diced (Granny Smith or Honeycrisp work well)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup bread, cubed (preferably brioche or challah)
  • 2 cups milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For the Topping:
  • 1 cup caramel sauce (store-bought or homemade)
  • Whipped cream for serving
  • Extra diced apples and cinnamon for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a large bowl, mix the yellow cake mix, milk, eggs, vanilla extract, and cinnamon until well combined. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a bowl, toss the diced apples with the sugar and cinnamon. Let it sit for about 10 minutes to release some moisture.
   • In a saucepan over medium heat, combine the milk, sugar, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk the eggs and vanilla extract. Gradually add the warm milk mixture to the eggs, whisking continuously.
   • Stir in the cubed bread and the cinnamon-sugar apples, allowing it to soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the apple bread pudding mixture over the cake, ensuring it fills the holes.
4. Serve:
   • Let the cake chill in the refrigerator for at least an hour. Drizzle with caramel sauce before serving and top with whipped cream and additional diced apples.

The Caramel Apple Bread Pudding Poke Cake is a delightful way to enjoy the flavors of fall, blending the sweetness of caramel and the tartness of apples in a moist, flavorful cake. This dessert is not only delicious but also visually stunning, making it perfect for any celebration. Serve it at your next gathering, and watch your guests delight in this comforting treat that captures the essence of autumn. Each bite will transport you to a cozy orchard, filled with the warmth of freshly baked goodness!

Chocolate Chip Bread Pudding Poke Cake

Indulge in the ultimate chocolate lover’s delight with this Chocolate Chip Bread Pudding Poke Cake. Combining the soft, rich texture of chocolate chip cake with a creamy bread pudding filling, this dessert is a guaranteed crowd-pleaser. It’s perfect for birthday celebrations, potlucks, or any occasion when chocolate is a must. The melty chocolate chips and the custardy goodness create a decadent treat that everyone will love.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips
• For the Pudding:
  • 2 cups bread, cubed (preferably brioche or challah)
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Additional chocolate chips for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a large bowl, combine the chocolate cake mix, milk, eggs, and vanilla extract until well blended. Fold in the mini chocolate chips and pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the heavy cream, milk, sugar, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk together the eggs and vanilla extract. Gradually add the warm milk mixture to the eggs, whisking continuously to avoid curdling.
   • Stir in the cubed bread, allowing it to soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the chocolate chip bread pudding mixture over the cake, ensuring the liquid fills the holes.
4. Serve:
   • Chill the cake in the refrigerator for at least an hour. Serve topped with whipped cream and extra chocolate chips for garnish.

The Chocolate Chip Bread Pudding Poke Cake is a luscious dessert that combines the beloved flavors of chocolate cake and rich bread pudding. With its gooey chocolate chips and creamy filling, this cake is perfect for satisfying any sweet tooth. It’s not just a dessert; it’s a celebration of chocolate in every bite! Whether you’re serving it at a special occasion or enjoying it at home, this cake will be a memorable treat that leaves everyone wanting more.

Lemon Blueberry Bread Pudding Poke Cake

Brighten up your dessert table with this Lemon Blueberry Bread Pudding Poke Cake. The refreshing combination of zesty lemon and juicy blueberries makes this cake a delightful choice for spring and summer gatherings. This poke cake is light yet satisfying, perfect for brunches or picnics. The vibrant flavors of lemon and blueberries work harmoniously, creating a refreshing dessert that is as beautiful as it is delicious.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) lemon cake mix
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
• For the Pudding:
  • 1 cup bread, cubed (preferably brioche or challah)
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Fresh blueberries and lemon zest for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a mixing bowl, combine the lemon cake mix, milk, eggs, lemon zest, and stir until smooth. Gently fold in the fresh blueberries and pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the heavy cream, milk, sugar, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk the eggs, lemon juice, and vanilla extract. Gradually add the warm milk mixture to the eggs, whisking continuously.
   • Stir in the cubed bread and let it soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the lemon blueberry bread pudding mixture over the cake, ensuring the liquid fills the holes.
4. Serve:
   • Chill the cake in the refrigerator for at least an hour. Serve with whipped cream and garnish with fresh blueberries and lemon zest.

The Lemon Blueberry Bread Pudding Poke Cake is a refreshing dessert that captures the essence of spring and summer. Its light, fruity flavors and creamy texture make it a perfect choice for sunny days or festive gatherings. This dessert not only looks appealing but also offers a delightful balance of sweetness and tartness. It’s sure to be a standout at any event, bringing joy and satisfaction to all who indulge!

Maple Pecan Bread Pudding Poke Cake

Experience the cozy flavors of autumn with this Maple Pecan Bread Pudding Poke Cake. Combining the rich sweetness of maple syrup with crunchy pecans, this cake is a perfect dessert for fall festivities and holiday gatherings. The delightful combination of textures and flavors creates a comforting dessert that everyone will love. This poke cake is not only easy to prepare but also a showstopper that will impress your guests.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
• For the Pudding:
  • 1 cup bread, cubed (preferably brioche or challah)
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Chopped pecans and a drizzle of maple syrup for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a mixing bowl, combine the yellow cake mix, milk, eggs, and vanilla extract. Fold in the chopped pecans and pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the heavy cream, milk, maple syrup, and salt, stirring until blended.
   • In a separate bowl, whisk together the eggs and vanilla extract. Gradually add the warm maple mixture to the eggs, whisking continuously to avoid curdling.
   • Stir in the cubed bread and let it soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the maple pecan bread pudding mixture over the cake, making sure it fills the holes.
4. Serve:
   • Chill the cake in the refrigerator for at least an hour. Serve topped with whipped cream, a drizzle of maple syrup, and additional chopped pecans.

The Maple Pecan Bread Pudding Poke Cake is a delightful tribute to the flavors of fall, offering a warm and inviting dessert that everyone will adore. The sweet maple syrup combined with crunchy pecans creates a comforting and satisfying experience. Perfect for holiday gatherings or cozy family dinners, this cake is a treat that captures the essence of autumn and leaves a lasting impression on your guests. Enjoy this cake with family and friends, and let its delightful flavors bring warmth and joy to your table!

Pumpkin Spice Bread Pudding Poke Cake

Embrace the flavors of fall with this Pumpkin Spice Bread Pudding Poke Cake. With the warm and comforting notes of pumpkin, cinnamon, and nutmeg, this dessert is perfect for Thanksgiving or any autumn gathering. The blend of creamy bread pudding and moist pumpkin cake creates a satisfying treat that will leave your taste buds dancing. This cake is not just a dessert; it’s a celebration of all things cozy and delicious during the fall season.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) spice cake mix
  • 1 cup canned pumpkin puree
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
• For the Pudding:
  • 1 cup bread, cubed (preferably brioche or challah)
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Ground cinnamon and caramel sauce for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a large bowl, mix together the spice cake mix, pumpkin puree, milk, eggs, vanilla extract, and pumpkin pie spice until well combined. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the heavy cream, milk, sugar, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk together the eggs and vanilla extract. Gradually add the warm milk mixture to the eggs, whisking continuously to avoid curdling.
   • Stir in the cubed bread and let it soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the pumpkin spice bread pudding mixture over the cake, ensuring it fills the holes.
4. Serve:
   • Chill the cake in the refrigerator for at least an hour. Serve topped with whipped cream, a sprinkle of ground cinnamon, and a drizzle of caramel sauce.

The Pumpkin Spice Bread Pudding Poke Cake is the perfect fall dessert, combining all the favorite flavors of the season in one delightful cake. Its moist texture, coupled with the creamy pudding filling, makes it an indulgent treat. Whether served at a holiday dinner or a cozy gathering, this cake will warm hearts and satisfy cravings for something sweet. Its irresistible aroma and delightful flavors will surely have everyone asking for seconds!

Coconut Cream Bread Pudding Poke Cake

Transport your taste buds to a tropical paradise with this Coconut Cream Bread Pudding Poke Cake. The light and fluffy cake combined with the rich coconut cream filling creates a heavenly dessert that’s perfect for summer gatherings or any occasion that calls for a little island flair. This poke cake is a delightful way to enjoy the flavors of coconut, making it a favorite among coconut lovers.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) vanilla cake mix
  • 1 cup coconut milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened)
• For the Pudding:
  • 1 cup bread, cubed (preferably brioche or challah)
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Toasted coconut flakes for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a large bowl, combine the vanilla cake mix, coconut milk, eggs, and vanilla extract until smooth. Gently fold in the shredded coconut and pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the heavy cream, coconut milk, sugar, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk together the eggs and vanilla extract. Gradually add the warm coconut mixture to the eggs, whisking continuously to avoid curdling.
   • Stir in the cubed bread and let it soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the coconut cream bread pudding mixture over the cake, ensuring it fills the holes.
4. Serve:
   • Chill the cake in the refrigerator for at least an hour. Serve with whipped cream and garnish with toasted coconut flakes.

The Coconut Cream Bread Pudding Poke Cake is a luxurious dessert that brings a taste of the tropics to your table. Its rich coconut flavors and creamy texture make it an ideal choice for summer barbecues or festive gatherings. This cake is not only a feast for the palate but also a visual delight with its lovely layers. Every bite offers a refreshing escape, leaving everyone craving another piece. This poke cake is sure to become a staple at your summer celebrations!

Berry Almond Bread Pudding Poke Cake

Delight in the fresh flavors of summer with this Berry Almond Bread Pudding Poke Cake. Bursting with ripe berries and enhanced by the nutty flavor of almond extract, this cake is a beautiful combination of taste and texture. Perfect for brunch or as a light dessert, the Berry Almond Bread Pudding Poke Cake is not only delicious but also visually stunning, making it an impressive dish to serve at any gathering.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) white cake mix
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon almond extract
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
• For the Pudding:
  • 1 cup bread, cubed (preferably brioche or challah)
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Sliced almonds and fresh berries for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a mixing bowl, combine the white cake mix, milk, eggs, and almond extract until smooth. Gently fold in the mixed berries and pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the heavy cream, milk, sugar, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk together the eggs, vanilla extract, and almond extract. Gradually add the warm milk mixture to the eggs, whisking continuously to avoid curdling.
   • Stir in the cubed bread and let it soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the berry almond bread pudding mixture over the cake, ensuring it fills the holes.
4. Serve:
   • Chill the cake in the refrigerator for at least an hour. Serve topped with whipped cream and garnish with sliced almonds and fresh berries.

The Berry Almond Bread Pudding Poke Cake is a delightful dessert that celebrates the flavors of summer. With its combination of fresh berries and almond, this cake is both refreshing and satisfying. It’s perfect for brunches, picnics, or any gathering where you want to impress your guests with a stunning yet simple dessert. The contrasting textures of the soft cake and creamy pudding make each bite a treat. Enjoy this cake as a sweet ending to any meal, and let the delightful flavors elevate your dessert experience!

Chocolate Hazelnut Bread Pudding Poke Cake

Indulge your chocolate cravings with this decadent Chocolate Hazelnut Bread Pudding Poke Cake. Combining the rich flavors of chocolate cake with the creamy, nutty taste of hazelnut spread, this dessert is a chocolate lover’s dream come true. The luscious chocolate pudding fills the holes in the cake, creating a gooey texture that pairs perfectly with the soft cake. This poke cake is ideal for birthdays, celebrations, or any occasion when you want to impress with a stunning and delicious dessert.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup milk
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
• For the Pudding:
  • 1 cup bread, cubed (preferably brioche or challah)
  • 1 cup heavy cream
  • 1 cup chocolate milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 cup chocolate hazelnut spread (like Nutella)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Chopped hazelnuts and chocolate shavings for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a large bowl, combine the chocolate cake mix, milk, eggs, vegetable oil, and vanilla extract. Mix until smooth and pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the heavy cream, chocolate milk, sugar, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk together the eggs, chocolate hazelnut spread, and vanilla extract. Gradually add the warm milk mixture to the eggs, whisking continuously to avoid curdling.
   • Stir in the cubed bread and let it soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the chocolate hazelnut bread pudding mixture over the cake, ensuring it fills the holes.
4. Serve:
   • Chill the cake in the refrigerator for at least an hour. Serve topped with whipped cream and garnish with chopped hazelnuts and chocolate shavings.

The Chocolate Hazelnut Bread Pudding Poke Cake is a luxurious dessert that perfectly balances rich chocolate flavor with the creamy taste of hazelnuts. It’s an indulgent treat that’s sure to satisfy even the most discerning chocolate lovers. Whether you’re hosting a party or enjoying a cozy night in, this cake will impress with its flavor and texture. The combination of soft cake and gooey chocolate pudding creates a delightful experience that will leave everyone craving more!

Lemon Blueberry Bread Pudding Poke Cake

Brighten your day with the refreshing flavors of this Lemon Blueberry Bread Pudding Poke Cake. The zesty lemon cake paired with juicy blueberries creates a perfect harmony of sweetness and tartness. This dessert is perfect for summer picnics, brunches, or anytime you crave something light and fruity. The lemon pudding filling seeps into the cake, ensuring every bite is bursting with flavor. It’s a delightful way to enjoy seasonal fruits in a delicious cake!

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) lemon cake mix
  • 1 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup fresh blueberries
• For the Pudding:
  • 1 cup bread, cubed (preferably brioche or challah)
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Fresh blueberries and lemon zest for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a large bowl, combine the lemon cake mix, water, eggs, and vegetable oil. Mix until smooth and gently fold in the fresh blueberries. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the heavy cream, milk, sugar, lemon juice, lemon zest, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk together the eggs and vanilla extract. Gradually add the warm milk mixture to the eggs, whisking continuously to avoid curdling.
   • Stir in the cubed bread and let it soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the lemon blueberry bread pudding mixture over the cake, ensuring it fills the holes.
4. Serve:
   • Chill the cake in the refrigerator for at least an hour. Serve topped with whipped cream and garnish with fresh blueberries and lemon zest.

The Lemon Blueberry Bread Pudding Poke Cake is a delightful, refreshing dessert that perfectly captures the essence of summer. The combination of tangy lemon and sweet blueberries creates a vibrant flavor profile that brightens any occasion. It’s an easy yet impressive dessert that is sure to be a hit at gatherings, barbecues, or family dinners. With its moist texture and creamy filling, this cake will leave your guests raving about the delightful flavors long after the last slice is gone!

Peanut Butter Cup Bread Pudding Poke Cake

Satisfy your sweet tooth with this indulgent Peanut Butter Cup Bread Pudding Poke Cake. Combining the rich flavors of chocolate cake with creamy peanut butter and decadent chocolate pudding, this dessert is a peanut butter lover’s dream. The combination of soft cake and creamy filling creates a delightful texture and flavor experience. This poke cake is perfect for parties, movie nights, or any time you want a sweet treat that will impress.

Ingredients:

• For the Cake:
  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup milk
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup creamy peanut butter
• For the Pudding:
  • 1 cup bread, cubed (preferably brioche or challah)
  • 1 cup heavy cream
  • 1 cup chocolate milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For the Topping:
  • Whipped cream for serving
  • Mini peanut butter cups and chocolate syrup for garnish

Instructions:

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   • In a large bowl, combine the chocolate cake mix, milk, eggs, vegetable oil, and creamy peanut butter. Mix until smooth and pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick comes out clean.
2. Prepare the Pudding:
   • In a saucepan over medium heat, combine the heavy cream, chocolate milk, sugar, and salt, stirring until the sugar dissolves.
   • In a separate bowl, whisk together the eggs and creamy peanut butter. Gradually add the warm milk mixture to the eggs, whisking continuously to avoid curdling.
   • Stir in the cubed bread and let it soak for about 10 minutes.
3. Poke and Fill:
   • Once the cake has cooled slightly, poke holes throughout the cake using a wooden spoon.
   • Pour the peanut butter cup bread pudding mixture over the cake, ensuring it fills the holes.
4. Serve:
   • Chill the cake in the refrigerator for at least an hour. Serve topped with whipped cream and garnish with mini peanut butter cups and a drizzle of chocolate syrup.

The Peanut Butter Cup Bread Pudding Poke Cake is a rich, satisfying dessert that will please any chocolate and peanut butter lover. The creamy filling and soft chocolate cake create an irresistible combination that is perfect for any occasion. This cake not only looks stunning but also tastes divine, making it a crowd-pleaser at parties or family gatherings. Treat yourself and your guests to this decadent dessert that is sure to become a favorite in your recipe collection!

Note: More recipes are coming soon!