Tapioca Spiced Poke Cake – Spice cake is drenched with creamy tapioca pudding and then topped with cream cheese frosting. Perfect and easy dessert for parties and get-togethers.
Tapioca Spiced Poke Cake
Oh my goodness! I am in love with this cake! The flavors are so spot on that I can’t even explain it. Imagine a spiced cake drizzled with delicious Tapioca Pudding and then topped with homemade cream cheese frosting. The tapioca pearls add some interesting texture with every bite.
I’ll confess, that I am new to this whole poke cake business. I never heard about it until a couple of months ago, I was interested and saw all those poke cakes. Some were bathed with Jell-O, others with pudding, and even some condensed milk.
I was intrigued by how well it would taste and wondered if they left the cake soupy or too mushy. Luckily this Tapioca Spiced Poke Cake is softer soft and moist without those horrible attributes.
The flavor of the spice cake goes perfectly with cream cheese frosting. It reminded me of carrot cake. I added some cute colorful sprinkles on top to make it festive.
My daughters loved it so much that one of them asked me to make this cake for her Birthday. And I promise you that it’s super easy to make! I took a few shortcuts and in no time I was knee-deep in cake and frosting. It’s just so moist and the perfect balance of spice and sweet.
Plus I topped it with cute colorful sprinkles.
Once you make a poke cake with tapioca, you won’t go back! When the cake was out of the oven, I poked a few holes and snuck in a few tapioca pearls inside the cake, not just on top so you can taste them with every bite.
I hope you can try this delicious Tapioca Spiced Poke Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Tapioca Spiced Poke Cake
Ingredients
For Cake
- 1 box Spiced Cake Mix
- 3 large Eggs
- 1 Cup Milk
- 1/3 Cup Unsalted Butter softened
- 22 1/2 oz Tapioca Pudding
For Cream Cheese Frosting
- 1/2 Cup Unsalted Butter at room temperature
- 8 oz Cream Cheese at room temperature
- 1 Teaspoon Vanilla if you like a stronger flavor add another teaspoon
- 3 Cups Powdered Sugar sifted
- Colorful sprinkles for garnish (optional)
Instructions
- For Cake
- Preheat Oven to 350 degrees Fahrenheit
- Grease a 13X9" Pan with nonstick cooking spray
- In a bowl, add the eggs, milk and butter and mix using an electrical mixer
- Slowly add the cake mix and mix until completely combined
- Pour batter on the pan
- Bake for 25-30 minutes or until a toothpick inserted inserted in the middle of the cake comes out clean
- Meanwhile, pour the pudding into a bowl
- Place the bowl on top of a pan of simmering water and mix with a spoon to warm up the pudding so it becomes a bit more liquid
- Remove from heat and let it cool
- When cake comes out of the oven, poke holes all over with a toothpick or fork
- Pour the pudding all over the cake. If you can, insert tapioca pearls inside the holes
- Let the cake cool at room temperature and then place in the fridge for a minimum of 4 hours
- For Cream Cheese Frosting
- Place cream cheese and butter into a mixer and mix on medium-high speed for 3-4 minutes or until creamy
- Add the vanilla and mix
- Lower the speed of the mixer and slowly add the powdered sugar
- Assembly
- Using a spatula, spread the frosting on the top of the cooled cake
- Pour sprinkles all over (optional)
- Refrigerate cake until ready to use
- Enjoy!
Nutrition
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