I had never made a poke cake or really heard of one at that! But they are easy, moist, and a great alternative to the traditional super-rich icing topped cakes. Here’s what I did:
1 box white cake mix
2 boxes lemon pudding mix
1 tub cool whip
Eggs and oil to make the cake
Milk to make the pudding.
Follow box directions for cake and pudding when you make them.
1. Mix ingredients on the box for the cake. (Mix, eggs, oil, water). Bake it in a 9×13 pan and let it cool. Once its pretty cool, poke lots of holes in it (20 to 30) using the round handle of a wooden spoon (or something comprable) straight through from top to bottom. Set it aside.
2. Make the pudding as the box directs. Usually 4 cups milk per box pudding mix. Stir until its starts to thicken up. Pour it over the cake.
3. Remove cool whip from fridge and set out on the counter while cake chills so it is easier to spread over the pudding. Chill the cake with pudding in the fridge for 30 min or so till pudding sets.
4. Remover cake from fridge, top it with the cool whip spreading evenly. Garnish as you prefer. Can use crushed oreas, graham crackers, vanilla wafers. But keep in mind crumbly cookie type toppings can get soggy if left to sit in the coolwhip for long, so save it till just before serving. I garnished mine with a light dusting of nutmeg (more for looks than flavor) and almond slices. It was FABULOUS. Enjoy!