Tapioca Spiced Poke Cake

Tapioca Spiced Poke Cake is an ultra-moist dessert made with soft spice cake, creamy tapioca pudding, and rich cream cheese frosting. Perfect for birthdays, holidays, and easy entertaining.

Tapioca Spiced Poke Cake

This tapioca poke cake is one of those desserts that surprises everyone. It starts with a soft spiced cake, gets soaked with creamy tapioca pudding, and finishes with a dreamy layer of cream cheese frosting.

The result is an ultra-moist cake with warm spice flavor and a fun tapioca texture in every bite. It is easy to make, perfect for parties, and guaranteed to disappear fast.

I will confess, I was late to the whole poke cake party. I had seen them everywhere, some filled with Jell-O, others with pudding or condensed milk, and I honestly wondered if they ended up soupy or mushy.

Luckily, this one is neither. This cake is incredibly moist and soft without losing its structure, and the tapioca pearls make it extra special.

Why You’ll Love This Tapioca Poke Cake

• Ultra moist and full of flavor
• Easy shortcut-friendly dessert
• Unique tapioca texture in every bite
• Perfect for birthdays, parties, and holidays
• Finished with rich cream cheese frosting

What Does Tapioca Poke Cake Taste Like?

The spice cake and cream cheese frosting together remind me a little of carrot cake, but the tapioca pudding makes it even more fun and unexpected.

The pearls add a soft, chewy texture that works so well with the fluffy cake and creamy topping. It is sweet, spiced, moist, and just a little bit different in the best way.

Why Tapioca Works So Well in a Poke Cake

Once the cake comes out of the oven, it gets poked all over so the tapioca pudding can soak into the crumb. That is what gives this cake its amazing moisture and flavor.

I also let some of the tapioca pearls settle into the holes, so you get little bites of texture throughout the cake and not just on top.

An Easy Dessert for Parties

My daughters loved this cake so much that one of them asked me to make it for her birthday. That is always a good sign.

It is super easy to make, especially if you take a couple of shortcuts, and it looks festive enough for a celebration with those colorful sprinkles on top.

Tips for the Best Poke Cake

• Poke the cake while it is still warm, so the pudding absorbs well
• Do not worry, the cake will be moist but not soggy
• Let the cake chill before frosting for cleaner layers
• Add sprinkles if you want a more festive look

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.

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Tapioca Spiced Poke Cake

This tapioca spiced poke cake is ultra moist, made with soft spice cake soaked in creamy tapioca pudding and topped with rich cream cheese frosting. An easy, crowd-pleasing dessert perfect for parties, holidays, and birthdays.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Servings: 16 squares

Calories: 537kcal

Author: Tiffany Bendayan

Ingredients

For Cake

• 1 (15.25 oz) Spiced Cake Mix
• 3 large Eggs
• 1 Cup Milk
• 1/3 Cup Unsalted Butter softened
• 22 oz prepared 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

• 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 in the center 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!

Notes

• You can use store-bought tapioca pudding or homemade
• Warm the pudding slightly before pouring so it soaks into the cake better
• Poke holes while the cake is still warm for the best absorption
• The cake will be very moist but should not be soggy
• Chill for at least 4 hours so the layers set properly
• For extra flavor, add a pinch of cinnamon or nutmeg to the cake batter
• You can make this cake one day ahead; it tastes even better the next day
• Store covered in the refrigerator for up to 3 days
• Let it sit at room temperature for 10–15 minutes before serving for best texture

Nutrition

Calories: 537kcal | Carbohydrates: 83g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 847mg | Potassium: 262mg | Fiber: 2g | Sugar: 65g | Vitamin A: 562IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 2mg

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