Prep 15 mins
Cook 35 mins
This is the popular poke cake, but you use pudding instead of jello. The pudding forms a soft icing, too. Really good!
- 1 (18 ounce) package yellow cake mix
- 1 1⁄4 cups water
- 1⁄2 cup butter
- 3 eggs
- 2 (3 1/2 ounce) packages chocolate instant pudding
- 1 cup confectioners' sugar
- 4 cups cold milk
- Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
- Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
- After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
- Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
- Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
- TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.
Very easy ! Made this with Betty Crocker Golden Yellow cake mix. Thanks Chris!
my daughter gives this a great thumbs up after 2 helpings of this quick and easy pudding cake. she has suggested we hide lumps of chocolate or fudge under the top layer when we do this next time. will be a new household recipe for our family. no one guessed it was instant pudding on top. great recipe. thankyou
Yummy! I halved the "frosting" because that's all that was in the house. Next time I plan to try it as a bundt cake.