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Halloween Graveyard Chocolate Poke Cake

Spook-tacular Halloween Graveyard Chocolate Poke Cake Delight

A deliciously haunting Halloween Graveyard Chocolate Poke Cake, combining moist chocolate cake and rich pudding for a spooky treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Chocolate Cake Mix Perfect for a quick treat.
  • 1 box Chocolate Fudge Instant Pudding Mix Adds extra moisture and richness.
  • 1 cup Sour Cream Enhances texture; can substitute with Greek yogurt.
  • 1/2 cup Vegetable Oil Keeps cake tender; may substitute with melted butter.
  • 1 cup Milk Whole milk recommended; can use almond or soy milk.
  • 3 large Eggs Essential for moisture; can substitute with aquafaba.
  • 1 teaspoon Vanilla Extract Deepens flavor.
  • 1/2 teaspoon Salt Balances sweetness.
For the Filling
  • 1 box Chocolate Instant Pudding Mix Creates a thick, creamy filling.
For the Frosting
  • 1 cup Heavy Cream Vital for fluffy frosting.
  • 2 cups Powdered Sugar Provides sweetness and structure.
For Decoration
  • 1 cup Oreo Cookies Crushed for ‘dirt’.
  • 6 pieces Milano Cookies For tombstone decorations.
  • 1 package Ghost Peeps Cute decorations.
  • 1 cup Candy Pumpkins Brightens up the cake.
  • 1 tube Black Gel Icing For writing spooky messages.
  • 1 cup Halloween Sprinkles Optional for color.

Equipment

  • 9x13 inch cake pan
  • mixing bowl
  • hand mixer
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch cake pan.
  2. In a large mixing bowl, combine the chocolate cake mix, chocolate fudge instant pudding mix, sour cream, vegetable oil, milk, eggs, vanilla extract, and salt. Mix until smooth, about 2 minutes.
  3. Pour the batter into the prepared pan and bake for 28-32 minutes. Let it cool on a wire rack for 30 minutes.
  4. Poke holes all over the top of the cooled cake using the handle of a wooden spoon.
  5. In a medium bowl, whisk together chocolate instant pudding mix and milk until thick. Spread over the cake, filling in the holes.
  6. In a clean mixing bowl, whip the heavy cream and powdered sugar until fluffy peaks form. Spread over the pudding layer.
  7. Decorate with crushed Oreo cookies, Milano cookies, ghost Peeps, and candy pumpkins. Use black gel icing to add messages.
  8. Slice into 12 pieces and serve. Chill for at least an hour before serving.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 400IUCalcium: 120mgIron: 2mg

Notes

Store in an airtight container for up to 4 days or freeze wrapped for up to 3 months.

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