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This Funfetti Poke Cake is super moist, loaded with colorful sprinkles and topped with a luscious vanilla whipped topping! It’s the ultimate birthday cake!
When it comes to birthday celebrations, there’s one thing that’s a must….a really, really yummy cake! Whether it’s a sprinkle-adorned layer cake or a fudgy frosted chocolate sheet cake… cake is simply a must!
This sprinkle-packed poke cake screams “party!” and totally fits the bill with its moist cake, yummy filling and creamy topping. And the best part is nobody will guess it started with a boxed cake mix! 😉
The Ingredients You’ll Need
- Cake Mix – You can use Funfetti (or Confetti) cake mix or vanilla. If using vanilla, add 2 tablespoons of sprinkles (use jimmies or the flat round “confetti” sprinkles).
- Sweetened Condensed Milk
- Instant Pudding Mix – Vanilla, French vanilla, cheesecake or white chocolate will work great. Just be sure you have the instant pudding, NOT cook ‘n serve.
- Powdered Sugar
- Milk – I prefer 2% or whole milk; you could also use skim, 1%, almond, soy or oat milk.
- Whipped Topping – Be sure to give it time to thaw completely.
- Sprinkles – Optional, but highly recommended! 😉
How to Make a Funfetti Poke Cake
First, you’re going to prepare a box cake mix and bake it in a greased 9×13 inch pan.
When the cake comes out of the oven, poke use a straw or the end of a wooden spoon to poke holes all over it. It doesn’t need to be perfect – just try to scatter them all over the cake.
While the cake is still warm, open the can of sweetened condensed milk and drizzle it over the cake. The warmth from the cake will make it even more runny, allowing it to soak into the holes of the cake. Use the back of a spoon to spread it over the cake if needed.
Refrigerate the cake until totally chilled. You don’t want to add the frosting to a warm cake or it’ll melt and be super runny.
Once the cake has chilled, make the frosting. Start by mixing the pudding mix, powdered sugar and milk. Let the mixture thicken for 5 minutes then fold in the whipped topping.
If you’d like to color the frosting, you can do it here. Add a few drops of food coloring and stir it in well.
Spread the frosting on top, add sprinkles if desired and refrigerate until ready to enjoy!!
Tips for Making A Great Poke Cake
- Start with a good cake base. Don’t over-bake the cake or it’ll begin to lose its moisture. If you want a doctored-up cake, I highly recommend this one (baked in a 9×13-inch pan).
- Poke & fill the cake while it’s warm. The sweetened condensed milk is quite thick, but when you start drizzling it while it’s warm, it’ll more easily seep into the cake.
- Give the cake time to chill before eating. Once you poke the cake, it needs time to chill completely. If you have time to chill it overnight, that’s a great option as it allows the filling to totally seep into the cake!
- Enjoy within 3 days. If you wait too long to eat it, it will likely get a bit too moist and get soggy.
How Should I Store Leftover Poke Cake?
The cake will stay good for up to 3 days in the fridge. Cover the cake with plastic wrap or a tight-fitting lid & store until ready to enjoy.
Frequently Asked Questions
Often times, I find a cake with buttercream overly sweet. This Funfetti poke cake is certainly sweet with the sweetened condensed milk (but oh so yummy & moist!) but has a nice, fluffy whipped topping “frosting” to balance it all out!
I do not recommend freezing poke cake. With the freeze-thaw process, it’ll be soggy and unappealing the second time around!
There’s really no difference. “Funfetti” is Pillsbury’s trademark for the cake with sprinkles in it. Confetti is the same thing…just not the Pillsbury brand.
Other Poke Cakes You’ll Love!
- Red Velvet Poke Cake
- Oreo Poke Cake
- Berry Cheesecake Poke Cake
- Butterfinger Cake
- Strawberry Lemonade Poke Cake
Funfetti Poke Cake
Equipment
- 1 9×13-inch pan
Ingredients
- 1 box funfetti cake mix plus ingredients listed on box
- 1 14-ounce can sweetened condensed milk
- 1 3.4-ounce box instant vanilla pudding mix*
- 1/2 cup powdered sugar
- 1 cup milk
- 1 8-ounce tub whipped topping
- sprinkles if desired
Instructions
- Prepare the cake mix in a 9×13-inch baking pan according to the package instructions.1 box funfetti cake mix
- Use the handle of a wooden spoon or a large straw to poke holes into the warm cake; set aside.
- Open the can of sweetened condensed milk and drizzle it over the cake evenly.1 14-ounce can sweetened condensed milk
- Let the cake cool completely then refrigerate for 4+ hours
- In a mixing bowl, whisk together the pudding mix, powdered sugar and milk; let set for 5 minutes.1 3.4-ounce box instant vanilla pudding mix*, 1/2 cup powdered sugar, 1 cup milk
- Fold in the whipped topping.1 8-ounce tub whipped topping
- Spread the topping over the cake and top with sprinkles, if desired.sprinkles
- Refrigerate until ready to serve.
