Tiramisu Poke Cake is when tiramisu meets poke cake in a creamy, coffee flavored dessert. Fluffy cake, vanilla pudding and whipped cream with a light dusting of cocoa powder!A COFFEE INSPIRED DESSERTTiramisu Poke Cake brings together the classic flavors of the traditional Italian dessert with the fun surprise and ease of a poke cake. Poke cakes are so easy to make and can pack a punch of fabulous flavor! A soft, tender French vanilla cake is soaked with espresso topped instant pudding and is finished off with homemade whipped cream and a dusting of cocoa powder. If youve been around a while, you know my love for poke cakes and this one is quickly climbing the ranks to favorite!FREQUENTLY ASKED QUESTIONS:What brand of cake mix should I use? I used a Betty Crocker cake mix but any vanilla cake mixes will work.The amount of ingredients was based on the box recommendation so other mixes may require different ingredients. Do I use the whole egg or just egg whites? If youre using a white cake mix instead of vanilla, it may say to use egg whites. For the purposes of this recipe, use the whole egg option. This will give you a denser cake that will hold up better when adding the pudding. Can I use Cool Whip instead of making my own homemade whipped cream? Absolutely! You would remove the heavy whipping cream and powdered sugar from this recipe and substitute with an 8 ounce tub of whipped topping (Cool Whip). How do I store Tiramisu Poke Cake? Store leftovers, covered, in the fridge for up to 5 days. Can I freeze this poke cake? You can freeze this cake. I would recommend slicing it prior to freezing so that you only remove the pieces that you need.To do this, the cake must be chilled completely. Slice and place in a single layer in an airtight container.Freeze for up to 3 months.Thaw in the fridge when you are ready to enjoy a slice. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)French vanilla cake mix also, a white cake mix or yellow can be used.milk I am using milk instead of water but you can use water.eggs if you have time, allow the eggs to come to room temperature. This will help them mix into the batter easier.oil use your oil of preference. Generally I use vegetable oil but you use your preference.instant vanilla pudding be sure to grab the instant vanilla pudding mix, the Cook and Serve will not provide you with the correct type of results for this recipe. I used Jello vanilla instant pudding, but any brand will work- as long as its INSTANT pudding. Be very careful when looking at the boxes, the writing can be very small but if you accidentally grab cook and serve, this will not turn out and the pudding will not set up.espresso powder instant or finely ground. This brings the flavor that is known in tiramisu. You cant have tiramisu without espresso powder. But if you really dont like the flavor, I suppose you could leave it out- but I dont know what youd call this cake then, ha. If youve never bought it before, you can grab espresso powder from Target (not a paid affiliate link) or online retailers like Amazon sell espresso powder (paid affiliate link).heavy cream I am making a homemade whipped cream here but you could certainly grab a tub of Cool Whip instead of making it homemade.powdered sugarsour cream Tiramisu is made with mascarpone cheese. I am using sour cream to mimic that tangy flavor. If you dont like sour cream in the topping, feel free to leave it out. unsweetened cocoa powderHOW TO MAKE TIRAMISU POKE CAKEPreheat the oven to 350F degrees.Spray a 913-inch baking pan with non-stick cooking spray (I like the kind with flour in it.)In a medium mixing bowl, whisk together the ingredients to make up the cake mix. Whisk until there are no lumps remaining.Pour the batter into the prepared cake pan.Bake according to the directions on the box. My cake had a bake time of 25 minutes but different mixes may vary. The top and edges of the cake will be light golden brown.Remove from the oven and while the cake is still warm, use the handle of a wooden spoon to poke holes throughout the cake. Leave at least an inch to an inch and a half of space between each hole. Set aside to cool completely.Once the cake is cool, start on the pudding. In a medium mixing bowl, whisk together the instant vanilla pudding with milk until there are no more lumps and pudding starts to thicken a bit. Pour the pudding over the top of the cake making sure to aim for the holes. Use the back of a spoon or a rubber spatula to spread it around and gently push into the holes if necessary.Sprinkle the espresso powder over the top of the pudding. Place the cake in the fridge to set for 10-15 minutes.In the bowl of a stand mixer (or using a handheld electric mixer), beat the heavy cream, powdered sugar and sour cream for 3-5 minutes or until you have stiff peaks of cream.Smooth the whipped topping over the layer of espresso.Use a small sieve to sprinkle the cocoa powder over the top of the entire cake. Chill the cake for 1 hour. Slice when read and serve chilled.CRAVING MORE RECIPES?Strawberry TiramisuLemon Blueberry TiramisuCinnamon Roll Poke CakeOreo Poke CakeSnickers Poke CakeRed Velvet Poke CakeChocolate Poke Cake PrintTiramisu Poke CakeA poke cake that's flavored like tiramisu.Course DessertCuisine AmericanPrep Time 25 minutes minutesCook Time 25 minutes minutesChill Time 1 hour hour 10 minutes minutesTotal Time 2 hours hoursCalories 5114kcalAuthor Brandie SkibinskiIngredientsFor the cake:1 box Betty Crocker French vanilla cake mix1 cup milk3 large eggs cup oilFor the filling:3 ounce box instant vanilla pudding2 cups milk2 teaspoons espresso powder (instant or finely ground)For the topping:1 cups heavy cream cup powdered sugar cup sour cream3 teaspoons unsweetened cocoa powderInstructionsPreheat the oven to 350F degrees. Spray a 913-inch baking pan with non-stick cooking spray (I like the kind with flour in it.)In a medium mixing bowl, whisk together 1 box Betty Crocker French vanilla cake mix, 1 cup milk, 3 large eggs and 1/3 cup oil. Whisk until there are no lumps remaining. Pour the batter into the prepared cake pan. Bake according to the directions on the box. My cake had a bake time of 25 minutes but different mixes may vary. The top and edges of the cake will be light golden brown.Remove from the oven and while the cake is still warm, use the handle of a wooden spoon to poke holes throughout the cake. Leave at least an inch to an inch and a half of space between each hole. Set aside to cool completely. Once the cake is cool, start on the pudding. In a medium mixing bowl, whisk together 3 ounce box instant vanilla pudding with 2 cups milk until there are no more lumps and pudding starts to thicken a bit. Pour the pudding over the top of the cake making sure to aim for the holes. Use the back of a spoon or a rubber spatula to spread it around and gently push into the holes if necessary. Sprinkle 2 teaspoons espresso powder over the top of the pudding. Place the cake in the fridge to set for 10-15 minutes. In the bowl of a stand mixer (or using a handheld electric mixer), beat the heavy cream, powdered sugar and sour cream for 3-5 minutes or until you have stiff peaks of cream. Smooth the whipped topping over the layer of espresso. Use a small sieve to sprinkle the cocoa powder over the top of the entire cake. Chill the cake for 1 hour before slicing and serving chilled. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This makes 12-15 servings depending on how big you cut the slices.NutritionCalories: 5114kcal | Carbohydrates: 614g | Protein: 75g | Fat: 270g | Sodium: 4779mg | Fiber: 7g | Sugar: 394g