This easy recipe for gluten free vanilla pudding poke cake is the perfect dessert for gatherings and birthday parties. This delicious white cake is filled with vanilla pudding and topped with whipped cream. It's so simple to make this moist cake! I like to top mine with fun colored sprinkles.
I use my gluten free vanilla cake recipe for this poke cake. It's made in a metal 9x13 baking pan to make it easy to get the cake out of the pan for decorating. You could also spread the whipped cream on top while the cake and serve it right from the baking pan.
If you are looking for more 9x13 cake recipes try my Gluten Free Carrot Sheet Cake with Cream Cheese Frosting, my Gluten Free Banana Cake, or my Gluten Free Sweet Potato Cake with Cream Cheese Frosting.
You can find all of my gluten free cake recipes here: Gluten Free Cake Recipes
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Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking pan with coconut oil or butter and set aside.
Prepare and bake my Gluten Free White Cake Recipe.
After the cake comes out of the oven let it cool for 8-10 minutes. Then using the end of a wooden spoon, a chopstick or anything else that will make a hole easily in the cake.
Poke holes in the cake about one inch apart until the entire cake is covered in holes. Let the cake finish cooling completely.
Prepare the instant vanilla pudding per the instructions on the box. Add 1-2 teaspoons beet powder or ground freeze dried strawberries for pink coloring (if you want a pink tint to the cake, this step can be skipped if you don't want coloring).
Before the pudding mixture sets up pour over the cake evenly filling the holes poked into the cake.
Put the cake into the refrigerator to let the pudding set up completely.
Before serving the cake prepare the whipped cream topping. In the bowl of your stand mixer using the whisk attachment beat the heavy whipping cream, sifted powdered sugar and vanilla until stiff peaks begin to form.
Evenly spread the whipped cream topping onto the cake and then add the sprinkles on top.
Serve the cake immediately. Store the leftover cake in the refrigerator.
Supplies
Frequently Asked Questions
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free vanilla pudding poke cake the sour cream makes it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook a bit longer.
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!
Gluten Free Vanilla Pudding Poke Cake
- Total Time: 45 minutes
- Yield: 15 slices
- Diet: Gluten Free
Description
This easy recipe for for gluten free vanilla pudding poke cake is the perfect dessert for gatherings and parties. This delicious white cake is filled with vanilla pudding and topped with whipped cream. It's so simple to make this moist cake!
Ingredients
Gluten Free Vanilla Cake Recipe baked in 9x13 baking pan
Pudding Filling:
3.2 ounce package Instant Vanilla Pudding
1-2 tsp. Beet Powder or Ground Freeze Dried Strawberries
Whipped Cream Topping:
1 ½ cups Heavy Whipping Cream
½ cup Powdered Sugar, sifted
1 tsp. Vanilla Extract
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking pan with coconut oil or butter and set aside.
Prepare and bake my Gluten Free White Cake Recipe.
After the cake comes out of the oven let it cool for 8-10 minutes. Then using the end of a wooden spoon, a chopstick or anything else that will make a hole easily in the cake.
Poke holes in the cake about one inch apart until the entire cake is covered in holes. Let the cake finish cooling completely.
Prepare the instant vanilla pudding per the instructions on the box. Add 1-2 teaspoons beet powder or ground freeze dried strawberries for pink coloring (if you want a pink tint to the cake, this step can be skipped if you don't want coloring).
Before the pudding mixture sets up pour over the cake evenly filling the holes poked into the cake.
Put the cake into the refrigerator to let the pudding set up completely.
Before serving the cake prepare the whipped cream topping. In the bowl of your stand mixer using the whisk attachment beat the heavy whipping cream, sifted powdered sugar and vanilla until stiff peaks begin to form.
Evenly spread the whipped cream topping onto the cake and then add the sprinkles on top.
Serve the cake immediately. Store the leftover cake in the refrigerator.
Notes
You can omit the beet powder or ground freeze dried strawberries if you want the pudding filling to be cream instead of pink. The cake is delicious either way!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Aly says
How do you bake the cake recipe linked in a 9x13 pan? I do not see that on the original site for 8" rounds or this site.
smallfarmbiglife says
Hi Aly. It's the same for the 8 inch cakes and the 9x13. I bake the 9x13 for 30-35 minutes also. I hope that helps. ~Elaine