Last updated on December 30th, 2025 at 12:20 am
This Weight Watchers-friendly Chocolate Poke Cake gives you all the fudgy chocolate flavor without a ton of fuss. It starts with a boxed chocolate cake mix (hacked to make it way less calories) and sweetened condensed milk filling so every bite is moist and slightly creamy. A light layer of whipped topping finishes it off for an easy, fridge-ready dessert that’s perfect for potlucks, weeknights, or when you want a low-effort treat that still feels special.
Jump to Recipe
Ingredients for Weight Watchers Chocolate Poke Cake
- 1 box chocolate cake mix
- 12 oz diet Coke or diet Dr Pepper
- 1/2 can (about 7 oz) sweetened condensed milk
- 8-12 ounces Cool Whip or other whipped topping, enough to cover the top
- Nonstick spray or butter for the 13×9 pan
How to Make Weight Watchers Chocolate Poke Cake
1. Preheat the oven to the temperature listed on the cake mix box and grease a 13×9-inch baking pan.
2. Mix the chocolate cake mix with the 12 oz diet soda. Stir until combined and not lumpy.
3. Pour the batter into the prepared 13×9 pan and spread it evenly.
4. Bake for the time on the box minus about 5 minutes, or until a toothpick inserted into the center should come out clean or with a few moist crumbs.
5. While the cake is still warm (let it cool 5-10 minutes), poke holes all over the top using the tines of a fork or the handle of a wooden spoon. Space the holes about 1 inch apart so the sweetened condensed milk can soak in evenly.
6. Pour half a can of sweetened condensed milk slowly over the cake, letting it fill the holes and soak in. I like to use a rubber spatula to spread it evenly.
If it seems to puddle, allow a minute for absorption and then spoon the remaining milk into any dry spots so the top is evenly moistened.
7. Once the sweetened condensed milk has sunk in and the cake is no longer warm, spread an even layer of Cool Whip over the top.
8.Refrigerate the cake for at least 1-2 hours, or until chilled and the topping is set. Store covered in the fridge.
Pro Tips
- Use the handle of a wooden spoon for larger holes if you want more condensed milk in each bite; use a fork for smaller, more even distribution.
- If you prefer a lighter topping, try a light or sugar-free whipped topping to cut calories further.
- This cake keeps well in the fridge for 3 to 4 days. Cover tightly to prevent it from drying out.
- For a little crunch, sprinkle chopped nuts or cookie crumbs on top of the Cool Whip right before serving.
FAQs
How many does this cake serve?
A 13×9 cake typically serves 12 to 16 people depending on slice size.
Can I use regular soda instead of diet?
Yes. Regular soda will add sugar and calories, but the method is the same. For Weight Watchers or lower-calorie versions stick with diet soda.
What if I don’t have sweetened condensed milk?
Condensed milk has a more classic poke cake texture and sweetness in my opinion. However, some people like pudding too! You could even use a sugar-free pudding for this if you wanted to. I did not go that route because I don’t like the taste of sugar-free pudding, but it would be a big reduction in calories overall.
Can I make this ahead?
Yes. Make the cake, let it cool, poke and soak the milk, then refrigerate after topping. It actually tastes better after a few hours when the milk has had time to soak through.
This Chocolate Poke Cake is a perfect low-effort dessert that still feels indulgent. Using a cake mix and diet soda keeps things simple and lighter, the sweetened condensed milk gives it that irresistible moist, caramel-like bite, and Cool Whip makes it fridge-friendly and easy to serve. It’s a go-to when I want a crowd-pleaser with minimal time and fuss.
Weight Watchers Chocolate Poke Cake
Ingredients
- 1 chocolate cake mix 15.25 ounces
- 12 oz Diet Coke or Diet Dr. Pepper
- 1/2 can sweetened condensed milk about 7 ounces
- 8-12 oz Cool Whip
- nonstick spray or butter
Instructions
- Preheat the oven to the temperature listed on the cake mix box and grease a 13x9-inch baking pan.
- Mix the chocolate cake mix with the 12 oz diet soda. Stir until combined and not lumpy.
- Pour the batter into the prepared 13x9 pan and spread it evenly.
- Bake for the time on the box minus about 5 minutes, or until a toothpick inserted into the center should come out clean or with a few moist crumbs.
- While the cake is still warm (let it cool 5-10 minutes), poke holes all over the top using the tines of a fork or the handle of a wooden spoon. Space the holes about 1 inch apart so the sweetened condensed milk can soak in evenly.
- Pour half a can of sweetened condensed milk slowly over the cake, letting it fill the holes and soak in. I like to use a rubber spatula to spread it evenly. If it seems to puddle, allow a minute for absorption and then spoon the remaining milk into any dry spots so the top is evenly moistened.
- Once the sweetened condensed milk has sunk in and the cake is no longer warm, spread an even layer of Cool Whip over the top.
- Refrigerate the cake for at least 1-2 hours, or until chilled and the topping is set. Store covered in the fridge.
