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Almond Joy Poke Cake


You had me at Almond Joy! This poke cake isn't your ordinary cake, it has all the sweet flavors of an Almond Joy. You'll come back for 2nd's.

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Rate this recipe 4.3/5 (23 Votes)


  • 1 package (15.25-ounces) Devil's food or chocolate fudge cake mix
  • Ingredients listed on box to make cake
  • 1 box (3.4-ounces) instant Coconut Cream Pudding mix
  • 2 cups milk
  • 1 cup chocolate sauce or syrup
  • 1 bag (2-ounces) sliced or slivered almonds
  • 1 container (8-ounces) Cool Whip, thawed
  • 1 bag (7-ounces) sweetened coconut flakes


Adapted from


Step 1

Bake the cake according to package directions using a 9x13-in. baking pan.

Mix the pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Sprinkle with almonds. Let cake cool completely.

Spread the Cool Whip evenly over the top of the cake. Sprinkle the coconut evenly over the top.

Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.


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