This Gluten Free Vanilla Pudding Poke Cake is one of those recipes that looks like it took so much effort but is actually incredibly simple to pull together and the result is always absolutely stunning. A fluffy gluten free white cake is poked all over with holes and filled with creamy vanilla pudding that soaks deep into the cake for the most moist and tender texture in every single slice.
Then the whole thing gets topped with a light homemade whipped cream and bright colorful sprinkles that make it look like the most festive and beautiful dessert on the table.
This is the kind of cake that works for absolutely any occasion and I have made it for Easter, birthday parties, spring gatherings, and honestly just because we wanted something special on a random weekend.
It is gluten free, feeds a crowd beautifully from a 9x13 pan, and can be made ahead which makes it one of my favorite go to desserts when I need something that is impressive without being stressful.
Everyone who tries this cake asks for the recipe and I think you are going to love it just as much as we do.
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
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
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 40% off your first order!
Gluten Free Vanilla Pudding Poke Cake
- Total Time: 45 minutes
- Yield: 15 slices 1x
- Diet: Gluten Free
Description
This Gluten Free Vanilla Pudding Poke Cake is the most moist, tender, and impressive sheet cake you will ever make and it is always the first dessert to disappear at any gathering. A fluffy gluten free white cake is filled with creamy vanilla pudding that soaks into every hole and topped with light homemade whipped cream and colorful sprinkles for a beautiful and crowd pleasing dessert that is naturally gluten free. Perfect for birthday parties, Easter, spring celebrations, and any occasion that deserves a stunning and delicious gluten free sheet cake!
Ingredients
Cake:
- 2 cups Gluten Free Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- ½ cup Unsalted Butter, at room temperature
- 1 ½ cups Granulated Sugar
- 4 Egg Whites, at room temperature
- 2 tsp Vanilla Extract
- ½ tsp Almond Extract
- ? cup Milk
- ? cup Sour Cream
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.
In a mixing bowl sift together the gluten free flour, baking powder, baking soda and salt. Set aside.
In the bowl of your stand mixer beat together the room temperature butter and granulated sugar until smooth. Add the egg whites, vanilla extract, almond extract, milk and sour cream. Blend the ingredients together. The mixture will be a bit lumpy.
Add the dry ingredients to the wet ingredients and beat together until mostly smooth. You may still have a few small butter lumps in the batter and that is fine.
Pour the cake batter into your 9x13 baking pan evenly.
Bake at 350 degrees for 30-35 minutes. The cake will be browned, pulled away from the edge of the cake pan and a toothpick inserted in the center will come out clean when it is done.
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: American
If you made this Gluten Free Vanilla Pudding Poke Cake I would love to hear what you thought! Please leave a star rating and a comment below. This is such a fun and easy gluten free dessert and I hope it becomes a staple at your gatherings too!
Storage
Store this gluten free vanilla pudding poke cake covered in the refrigerator for up to 4 days. Because of the pudding filling and whipped cream topping this cake must be refrigerated and should not be left at room temperature for more than 2 hours. I recommend adding the whipped cream topping right before serving for the freshest and most beautiful presentation. This cake is not recommended for freezing as the whipped cream topping does not freeze well.
Top Tip
Pour the vanilla pudding over the cake while it is still warm and before it has set up completely. The warm cake will absorb the pudding more deeply into the holes for a more moist and flavorful result in every single slice. Work quickly so the pudding fills all the holes evenly before it starts to set. Then refrigerate the cake until the pudding is completely set before adding the whipped cream topping.
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.
