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Melting Witch Poke Cake Recipe

Melting Witch Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 13 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Melting Witch Poke Cake is a fun and festive Halloween dessert featuring a moist chocolate cake infused with pistachio pudding, creating a spooky green effect that oozes from poked holes. Topped with whipped cream, Halloween sprinkles, and adorable witch hats made from cookies and chocolate kisses, this cake is perfect for parties and kid-friendly treats.

Ingredients

Scale

Cake

  • 1 box chocolate cake mix (plus eggs, oil, and water as called for on box)

Pudding Mixture

  • 1 (3.4 oz) box instant pistachio pudding mix
  • 2 cups cold milk
  • Green food coloring (optional, for a more vibrant “witchy” color)

Topping & Decoration

  • 1 (8 oz) tub whipped topping, thawed
  • Halloween sprinkles or candy eyes
  • 6 chocolate striped cookies (for hats)
  • 6 chocolate kisses (for hat tops)
  • Black decorating gel or melted chocolate (to attach hats)

Instructions

  1. Prepare the Cake: Preheat your oven and prepare the chocolate cake mix according to the package instructions. Pour the batter into a 9×13-inch pan and bake as directed. Once baked, allow the cake to cool for 10 minutes.
  2. Poke Holes in Cake: Use the handle of a wooden spoon to poke holes all over the cake about 1 inch apart. This creates spaces for the pudding to sink in and infuse the cake.
  3. Mix the Pudding: In a bowl, whisk together the instant pistachio pudding mix and cold milk for 2 minutes until it begins to thicken slightly. Add green food coloring if you want a more vibrant green color.
  4. Pour Pudding over Cake: Immediately pour the pudding evenly over the warm cake. Use a spatula to spread the pudding and help it seep into the holes you created.
  5. Chill: Place the cake in the refrigerator and let it chill for at least 1 hour to set the pudding.
  6. Add Whipped Topping: Spread the thawed whipped topping evenly across the chilled cake surface.
  7. Decorate with Halloween Theme: Sprinkle Halloween-themed sprinkles or candy eyes over the whipped topping for a spooky effect.
  8. Make Witch Hats: Attach a chocolate kiss to the center of each chocolate striped cookie using black decorating gel or melted chocolate to create witch hats.
  9. Assemble Hats on Cake: Just before serving, place the witch hats on top of the cake to complete the look.

Notes

  • You can substitute the pistachio pudding with vanilla pudding dyed green if pistachio flavor is not preferred.
  • Store the cake covered in the refrigerator for up to 3 days to keep it fresh.
  • This cake is ideal for Halloween parties or kid-friendly celebrations due to its fun and playful design.

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 24g
  • Sodium: 340mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

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Find it online: https://peruvianfoodrecipes.com/melting-witch-poke-cake-recipe/