Rhubarb Cold Poke Cake
Rhubarb Cold Poke Cake is a refreshing dessert that perfectly blends sweet and tangy flavors, making it an ideal treat for warm weather gatherings. This easy-to-make cake features a moist base infused with vibrant rhubarb sauce, topped with creamy whipped topping to create a delightful experience in every bite. Whether served at brunch or a backyard barbecue, this poke cake is sure to impress and leave your guests asking for the recipe.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 box (15.25 oz) white or yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup whole milk
- 1 cup whipped topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the cake mix according to package instructions and pour into the baking dish. Bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake bakes, combine chopped rhubarb, 1 cup sugar, and a splash of water in a saucepan over medium heat until softened, about 5 minutes.
- Allow the cake to cool slightly before poking holes all over the surface with a wooden spoon handle.
- Pour the warm rhubarb mixture over the poked cake and let it cool completely.
- Prepare the pudding mix with milk as per package instructions, spread it over the cooled cake, then top with whipped topping. Chill in the fridge for at least two hours before serving.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 210
- Sugar: 23g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg