Cream Soda Poke Cake

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This Cream Soda Poke Cake is a tried and true recipe my family has been making for as long as I can remember. It is always a favorite anywhere I take it.

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How to Make Cream Soda Poke Cake in an Oven

Aunt Lou here.

When I was a kid, I was always so excited when Mom made this Cream Soda Poke Cake. It was one of my absolute favorites, but we called it Big Red Cake. However, I know that Big Red is not available everywhere, and this cake is so good I want to make sure everyone gets to try it. Cream soda is a pretty good substitute for Big Red. Although, if you Big Red is available in your area, I highly recommend using Big Red in this cake. And, no, this post is not sponsored by Big Red. I just really love it in this cake. 😉

In case you are wondering, my family loves this cake too. In fact, my 9 yr old picky eater even asked me to make it again before the last piece was gone from this one. When my 11 yr old saw I had bought the ingredients to make it again, he was extremely excited. It is just that good.

I want to include a quick note about the size of bowl you use when mixing your cream soda/Big Red with your jello mix. You will want to use a medium size mixing bowl and not a small one. When you pour the jello mix into the cream soda/Big Red, the mixture will foam up quite a bit. With a medium mixing bowl, you won’t have to worry about it foaming over the top of your bowl.

(Psst…if you want to crock this recipe, you can find it here.)

What You Will Need for Cream Soda Poke Cake

Ingredients Needed

Equipment Needed

Time Needed

General Notes

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• As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
• All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.

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Cream Soda Poke Cake

This Cream Soda Poke Cake is a tried and true recipe my family has been making for as long as I can remember. It is always a favorite anywhere I take it.

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Course: Dessert

Cuisine: American

Keyword: Cream Soda Poke Cake

Prep Time: 5 minutes minutes

Cook Time: 27 minutes minutes

Additional Time Needed: 2 hours hours

Total Time: 2 hours hours 32 minutes minutes

Servings: 12 slices

Calories: 268kcal

Author: Aunt Lou

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Ingredients

• 1 white cake mix prepared
• 12 oz can cream soda (or Big Red)
• 3 oz box strawberry jello mix
• 8 oz tub frozen whipped topping , thawed
• 4.3 oz box instant vanilla pudding mix

Instructions

• Preheat your oven per the instructions on your 1 white cake mix box.
• Pour your prepared cake mix into a lightly greased 9 x 13 baking dish and bake per the instructions on the cake mix box.
• Once your cake passes "the toothpick test", remove your cake from the oven, place on a cooling rack and let it cool for 45 to 60 minutes.
• When your cake is cooled, poke holes in your cake with a toothpick
• In a medium bowl, mix together your 12 oz can cream soda/Big Red with your 3 oz box strawberry jello mix.
• Evenly pour your jello mixture over your cake.
• In a large mixing bowl, mix together your 8 oz tub frozen whipped topping and 4.3 oz box instant vanilla pudding mix.
• Spread your topping evenly over the cake.
• Chill in the refrigerator for at least 1 hour before serving for best results.
• Store leftovers in the refrigerator.

Notes

• Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
• Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
• As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
• All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.

Nutrition

Calories: 268kcal | Carbohydrates: 59g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 3mg | Sodium: 413mg | Potassium: 50mg | Fiber: 1g | Sugar: 39g | Vitamin A: 33IU | Calcium: 117mg | Iron: 1mg

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