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.

Course Dessert

Prep Time 15

Cook Time 30

Total Time 45

Servings 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