This Gluten Free Vanilla Pudding Poke Cake looks like a showstopper but is surprisingly easy to make. A light, fluffy gluten‑free white cake is baked in a 9×13 pan, poked all over, and filled with creamy instant vanilla pudding that seeps into the holes, keeping each slice moist and tender.
The cake is finished with a light homemade whipped cream and colorful sprinkles for a festive, beautiful dessert perfect for gatherings or weeknight treats.
This cake suits any occasion—Easter, birthdays, spring gatherings, or simply when you want something special. It’s naturally gluten free, serves a crowd from a 9×13 pan, and can be made ahead, which makes it a reliable, low-stress centerpiece dessert.
Everyone who tries it asks for the recipe. Below you’ll find ingredients, instructions, storage advice, and tips to get the best results.
Ingredients
- Gluten free flour
- Baking powder
- Baking soda
- Sea salt
- Unsalted butter, room temperature
- Granulated sugar
- Egg whites, room temperature
- Vanilla extract
- Almond extract
- Milk
- Sour cream
- Instant vanilla pudding (one 3.2 oz package)
- Beet powder or ground freeze‑dried strawberries (optional, for pink color)
- Heavy whipping cream
- Powdered sugar, sifted
- Sprinkles
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×13 baking pan with butter or coconut oil and set aside.
2. Prepare the gluten free white cake batter. In a mixing bowl, sift together the gluten‑free flour, baking powder, baking soda, and sea salt and set aside.
3. In the bowl of a stand mixer, beat the room temperature butter and granulated sugar until smooth. Add the egg whites, vanilla extract, almond extract, milk, and sour cream and mix until combined. The batter may be slightly lumpy—this is fine.
4. Add the dry ingredients to the wet ingredients and mix until mostly smooth. A few small butter lumps are acceptable.
5. Pour the batter evenly into the prepared 9×13 pan and smooth the top.
6. Bake at 350°F for 30–35 minutes, or until the cake is golden, pulls slightly away from the pan edges, and a toothpick inserted in the center comes out clean.
7. Remove the cake and let it cool for about 8–10 minutes. While still warm, use the end of a wooden spoon, chopstick, or similar tool to poke holes about 1 inch apart across the entire cake.
8. Let the cake cool completely.
9. Prepare the instant vanilla pudding according to package directions. If you want a pink filling, stir in 1–2 teaspoons of beet powder or ground freeze‑dried strawberries before the pudding sets.
10. While the pudding is still pourable (before it sets), pour it evenly over the cooled, hole‑filled cake so the pudding fills the holes.
11. Refrigerate the cake until the pudding has set completely.
12. Before serving, make the whipped cream topping. In a mixer bowl with the whisk attachment, beat the heavy whipping cream, sifted powdered sugar, and vanilla until stiff peaks form.
13. Spread the whipped cream evenly over the chilled cake and finish with sprinkles.
14. Serve immediately. Store leftover cake covered in the refrigerator.
Supplies
- 9×13 baking pan
- Stand mixer (or handheld mixer)
- Mixing bowls and measuring tools
- Wooden spoon or chopstick for poking holes
- Spatula for spreading whipped cream
Storage
Store the cake covered in the refrigerator for up to 4 days. Because it contains pudding and whipped cream, the cake must be refrigerated and should not be left at room temperature for more than 2 hours. For the freshest appearance, add the whipped cream topping just before serving. Freezing is not recommended since whipped cream does not freeze and thaw well.
Top Tip
Pour the pudding over the cake while it’s still warm but not hot so the cake absorbs the filling deeply into the holes. Work quickly before the pudding begins to set, then refrigerate until fully set before adding whipped cream.
Frequently Asked Questions
How do I make gluten free cakes more moist?
Gluten‑free baked goods often need extra moisture. In this recipe, sour cream adds richness and keeps the cake tender. If a gluten‑free cake turns out dry, add a bit more oil or butter, or incorporate mashed banana or applesauce for extra moisture.
Do gluten free cakes take longer to bake?
Yes, sometimes. Gluten‑free cakes can take a few minutes longer to bake but may brown faster. Use a toothpick to check doneness—if the center isn’t set but the top is very brown, lower the oven temperature by 25°F and finish baking until a toothpick comes out clean.
If you try this Gluten Free Vanilla Pudding Poke Cake, please leave a rating and comment—feedback helps others find this easy, crowd‑pleasing dessert. Enjoy!