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Easy Peasy Black And White Poke Cake

Black and White Poke Cake

This simple and easy recipe for Black and White Poke Cake is a favorite around my house. It’s beyond delicious and a really simple and easy recipe too. 


 Black and White Poke Cake

Yields: 15 servings 

Nutrition: calories 200.1, fat 4.2 g, sat fat .6 g, carbs 36.7 g, sugars 21 g, fiber .5 g, protein 2.5 g

WW Smart Points: 8 – WW Points Plus: 5



  • 1 package Betty Crocker white cake mix
  • 1 1/3 cups cold water
  • 2 large egg whites
  • 1/2 tsp vanilla extract, for cake mix
  • 1 small box Chocolate Sugar Free Fat Free Instant Pudding mix, you can use regular instant pudding mix
  • 2 cups cold unsweetened vanilla or plain almond milk (30 calories a serving)
  • 1/2 tsp vanilla extract, for pudding mix
  • 1 tub Cool Whip Free, use any Cool Whip or TruWhip frozen topping, thawed 
  • grated chocolate for garnish, this is optional and was done with one mini Hershey’s nugget



  1. Preheat oven to 350 degrees, spray a glass 13×9 baking pan with cooking spray, set aside.
  2. Mix first 4 ingredients with hand mixer until blended. About 2 minutes.
  3. Pour into prepared pan. Bake about 30-35 minutes or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
  4. Beat pudding mix, milk and vanilla extract in large bowl with whisk for 2 minutes until thickened. Pour into holes and spread gently and evenly over cake. Place in fridge for about 1 hour.
  5. Grate chocolate on top if using.
  6. Take out spread on the Cool Whip and place back in fridge for another hour.
  7. Cut into 12 pieces and ENJOY! It’s so yummy!


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