I love poke cakes! It’s a great way to add a whole other level of flavor to a cake.
For this poke cake I used sugar-free butterscotch pudding. If you don’t like butterscotch you could do chocolate or any other flavor of sugar-free pudding.
I also love this Strawberry Poke Cake. It’s one of my favorite desserts in the summer. That cake is made using sugar-free strawberry jello.
You could also make that cake using any other flavor of sugar-free jello.
The toughest part of making a poke cake is you have to let it chill in the refrigerator for about 2 hours. But it is so worth it!!
For the cake I used sugar-free Pillsbury classic yellow cake. I didn’t use any oil or eggs to make it, I used 12 oz. of diet root beer. I have made cakes in the past using diet Sprite, but I didn’t want any of the lemon/lime flavor in the cake batter.
Originally I was going to use diet cream soda instead of root beer, but I couldn’t find any. So I went with diet root beer.
I used a hand held mixer to combine the cake mix and diet root beer. I beat it on medium speed for 2 minutes.
I baked the cake and let it cool. Then it was time to poke the holes. I used the handle part of a wooden spoon to make the holes.
The more holes you have the better the cake will be. All of the butterscotch pudding will sink down into those holes.
I used 2 cups of skim milk to mix with the butterscotch pudding, then poured it right over the cake. I used a rubber spatula to spread it evenly over the cake and to make sure the pudding got into the holes.
I covered the cake with saran wrap and put it in the fridge for 2 hours.
I used 8 oz. of fat-free Cool Whip for the frosting. I also bought sugar-free Werther’s caramel coffee hard candy. Five of the candies is only one point. I put the candy in a zip up bag and smashed them into little pieces, then I sprinkled the candy over the cake.
The candy is optional, but it gave the cake such a fun crunchy element. Plus it’s only one point!
Yield: 18 servings (3 points per serving for blue, green and purple)
- 1 box Pillsbury sugar-free classic yellow cake mix
- 12 oz. diet root beer
- 1 (1 oz.) box sugar-free instant butterscotch pudding
- 2 cups skim milk
- 5 Werther’s sugar-free caramel coffee hard candies
Preheat oven to 325 degrees F.
Add the cake mix and diet root beer to a large mixing bowl. Mix together using a hand held mixer on medium for 2 minutes.
Add the cake batter to a 9×13 baking pan and bake according to the directions on the box, then let the cake cool.
Use the handle of a wooden spoon to poke 40-50 holes in the cake.
Mix together the pudding and skim milk according to the directions on the box, then spread the pudding over the cake. Use a rubber spatula to smooth it out and make sure the pudding gets into the holes.
Cover the cake and refrigerate for two hours.
Put the Werther’s candy in a zip up bag. Use a rolling pin or meat mallet to break the candy into tiny pieces.
Add the Cool Whip to the top of the cake and spread it out evenly. Sprinkle the candy pieces on top.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!