Ice Cream Poke Cake
This Ice Cream Poke Cake is an easy potluck recipe! Cake is baked and filled with melted ice cream for a gooey casserole everyone will love.
Prep Time45 minutes mins
Cook Time30 minutes mins
Chill Time2 hours hrs
Total Time3 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Cost: $5
- 1 15.25 ounce box chocolate cake mix plus ingredients listed on the box to make the cake
- 2 cups of your favorite ice cream
- 1 8 ounce tub whipped topping or whipped cream
- Chocolate sauce, caramel sauce, sprinkles, and cherries for topping
Prepare cake as directed on the box using the water, oil, and eggs called for to make a 9x13β cake. Bake the cake in a 9x13β pan (that has been sprayed with cooking spray) according to the package directions.
While the cake is baking, place the ice cream in a large bowl and set it near the stove so it can melt.
When the cake comes out of the oven, let it cool 5 minutes. Then, using the back of a wooden spoon, poke several holes (about 30 or so) in the top of the cake. Hopefully by now your ice cream is mostly liquid. If not, microwave it for a few seconds until itβs all liquid or just some lumps of ice cream remain.
Pour melted ice cream over the top of the cake, making sure it gets in all the holes. Let the cake cool on the counter, then cover and chill for at least 2 hours or overnight. (It gets better the longer it sits!)
Before serving, frost the top with whipped topping or whipped cream and drizzle with ice cream toppings like chocolate and/or caramel sauce, sprinkles, and cherries.
Store covered in the refrigerator for up to 3 days.
Serving: 1serving | Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 18mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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