Try this Dream Scream Poke Cake recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Make the cake according to cake mix instructions.
- After you bake the cake, set aside to cool.
- Once it's cool, use a thicker handled wooden spoon to poke holes into the cake.
- Mix up your Vanilla Pudding according to package instructions, but use the TruMoo Orange Scream Milk instead of regular milk.
- Pour the pudding into the poked holes, then over the entire top of the cake. Place into the fridge to set for about an hour.
- After it's set, Frost the cake with the non-dairy topping.
- Enjoy.
Cooling Before Poking
Allow the baked cake to reach room temperature before introducing any moisture. Poking a hot crumb structure causes the wood spoon handle to tear the delicate matrix rather than creating clean channels. Let the pan sit on a wire rack for at least 45 minutes to ensure internal heat dissipates completely.
Controlling Liquid Absorption
Substitute flavored dairy beverages into instant pudding mixes at a strict 1:1 ratio to maintain proper thickening. Whisk the pudding for exactly two minutes until it reaches a soft-set state before pouring. Liquid that remains too runny will dissolve the crumb completely, while an over-beaten mix will refuse to sink into the drilled holes.
Chilling and Topping Stability
Refrigerate the filled cake for a mandatory 60 minutes to let the starches fully gel inside the channels. Spread non-dairy whipped topping only after the surface feels completely cold to the touch. Trapping heat beneath the topping layer causes condensation and yields a soggy crust.
