I love celebrating Mardi Gras, but sometimes I just don’t have the energy to bake up a traditional king cake. This king cake poke cake is my cheater’s version of the classic Mardi Gras dessert, and it’s mighty delicious! Made with yellow cake mix, cinnamon pudding, and a sweet glaze, it’s ooey, gooey, and so fun to eat. Don’t forget to hide the king cake baby inside for good luck!
Purple, Green, and Gold Mardi Gras Poke Cake
As a resident St. Louisan, I take Mardi Gras very seriously…or at least I did many years ago. Now I just try to have a little fun without the trip to Soulard, which is where my super easy king cake poke cake comes in!
This cake mix hack is my twist on the classic King Cake. I used boxed cake mix and instant pudding to create this moist and gooey Mardi Gras cake with the traditional purple, green, and gold colors on top. It comes together in just minutes, and it truly tastes homemade. It’s a real crowd pleaser!
The King Cake Plastic Baby
It’s not a true king cake without a plastic baby hidden inside! What’s the deal with this Mardis Gras tradition? Whoever gets the cake piece with the baby is said to be blessed with luck and prosperity, and they get to be king or queen for the day. So don’t forget to include one in your Mardi Gras cake for a fun surprise!
King Cake Poke Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Ingredients
For the Cake:
- 15.25 ounces yellow cake mix 1 box*
- 1 cup water
- 3 large eggs room temperature
- ⅓ cup vegetable oil
For the Pudding:
- 3.4 ounces vanilla pudding mix 1 box**
- 2½ cups milk
- 1 tablespoon ground cinnamon
For the Glaze:
- 4 cups powdered sugar
- ½ cup milk
- Decorating sugar green, gold, and purple, for topping
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with a nonstick spray.
- Mix and bake the cake mix according to the directions on the box and allow it to cool.15.25 ounces yellow cake mix, 1 cup water, 3 large eggs, ⅓ cup vegetable oil
- Using the top of a wooden spoon, poke holes into the cake, so the whole cake is covered in holes.
- Combine the pudding mix, milk, and cinnamon in a medium mixing bowl just until it’s combined.3.4 ounces vanilla pudding mix, 2½ cups milk, 1 tablespoon ground cinnamon
- Pour the pudding all over the cake.
- Cover the cake and place it into the refrigerator for 30 minutes. Then hide a plastic baby in the cooled cake, if desired.
- Whisk together the sugar and half of the milk in a large mixing bowl until it’s smooth. If it’s too thick, you can add in a little bit of the milk at a time. You want it to be thin enough to pour the glaze but not too thin that it just runs right off the cake.4 cups powdered sugar, ½ cup milk
- Pour the glaze over the cake in an even layer.
- Sprinkle the decorating sugars over the top of the glaze.Decorating sugar
Notes
- Use the handle of a wooden spoon or a skewer to poke large, deep holes about ¾ of the way through the cake. Do not poke the holes all the way through or the filling will seep out when the cake is cut.
- King cake poke cake is a great make-ahead dessert, as it needs time for the pudding to set in the refrigerator. Make the cake as directed and leave it in the refrigerator overnight the day before you plan to serve it!
- To avoid the colors running, wait to decorate with colored sugar until ready to serve.
How to Make King Cake Poke Cake with Cake Mix Step-by-Step
Prep: Gather the list of ingredients for this Mardi Gras dessert recipe. For best results, bring eggs and milk to room temperature before beginning. Preheat your oven to 350°F and spray a 9×13-inch baking pan with a nonstick spray.
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Bake the Cake: Mix 15.25 ounces (1 box) of yellow cake mix with 1 cup of water, 3 large eggs, and ⅓ cup of vegetable oil. Then bake according to the directions on the box, and allow it to cool before moving on to the next step.
Poke the Cake: Once cooled, use the top of a wooden spoon (or another kitchen utensil) to poke holes into the cake. I do this in even rows up and down the cake, so the whole cake is covered evenly.
Mix the Pudding: Next, combine 3.4 ounces (1 box) of vanilla pudding mix with 2½ cups of milk and 1 tablespoon of ground cinnamon. Mix just until it’s combined–do not overmix.
Pour and Chill: Pour the pudding mixture directly over the cake, so that it falls into the holes. Make sure to pour evenly so every part of the cake is covered. Then cover the cake with foil or plastic wrap, and place it in the refrigerator to chill for at least 30 minutes. This gives the cake time to soak up the pudding mixture, creating a moist and gooey texture.
Hide the King Cake Baby: Then it’s time to hide the plastic Mardi Gras baby in the cake! This is optional, but it’s a fun tradition to carry on for party guests. Just be sure everyone knows. Simply place it somewhere in the cooled cake–having the holes really helps here.
Make the Glaze: Next, whisk together 4 cups of powdered sugar and ¼ cup of milk in a large mixing bowl until smooth. If it’s too thick, you can whisk in more milk, a little bit at a time (up to ½ cup total). You want it to be thin enough to pour the glaze, but not so thin that it just runs right off the cake.
Glaze the Cake: Once the perfect consistency is achieved, pour the glaze directly over the cake in an even layer. Use a rubber spatula to help guide and spread the glaze if needed.
Decorate the Cake: To finish the cake, sprinkle gold, green, and purple decorating sugars over the top of the glaze.
Serve: Serve slices of this cake for your next Mardis Gras party and enjoy!
How to Store
Store leftover king cake poke cake in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Enjoy chilled or at room temperature.
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