Root Beer Float Cake

This Root Beer Poke Cake combines fluffy white cake, root beer pudding, and whipped topping for a nostalgic dessert that tastes just like a root beer float. Perfect for parties and make-ahead treats.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 332kcal

Equipment

9x13 cake pan
large mixing bowl
Electric mixer
Medium mixing bowl
large bowl

Ingredients

15.25 ounces White Cake Mix
1¼ cups root beer cold
1 teaspoon root beer Extract
¼ cup canola oil or vegetable oil
2 large eggs
3.4 ounces Instant Vanilla Pudding Mix
½ cup milk cold
1 cup root beer cold, for pudding
5.2 ounces Dream Whip Whipped Topping Mix
1 cup root beer cold, for topping
Crushed Root Beer Hard Candies for garnish

Instructions

Preheat your oven to 350°F. Lightly grease a 9x13" cake pan with cooking spray and set aside.
In a large bowl, combine the cake mix, 1¼ cups cold root beer, root beer extract, canola oil, and eggs. Beat on low speed for 30 seconds, then increase to medium speed for 2 minutes until the batter is light and fluffy.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Once the cake is cool, use the handle of a wooden spoon or a straw to poke holes all over the top.
In a medium bowl, whisk together the vanilla pudding mix, 1 cup cold root beer, and ½ cup cold milk until it begins to thicken (about 1–2 minutes).
Pour the pudding evenly over the cake, using a spatula to gently spread it into the holes. Refrigerate for at least 30 minutes to set.
In a large bowl, beat 2 Dream Whip packets with 1 cup cold root beer on low speed for 30 seconds, then on medium speed until soft peaks form (about 4–5 minutes).
Spread the whipped topping over the chilled cake.
Sprinkle crushed root beer hard candies on top.

Notes

Slice, serve, and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition