Pudding Poke Cake

This is the popular poke cake, but you use pudding instead of jello. The pudding forms a soft icing, too. Really good!

• Ready In: 50 mins
• Serves: 24

Ingredients

• CAKE

• 1 (18 ounce) package  yellow cake mix
• 1 1⁄4 cups water
• 1⁄2 cup butter
• 3  eggs

• PUDDING

• 2 (3 1/2ounce) packages chocolate instant pudding
• 1  cup confectioners' sugar
• 4  cups  cold milk

Directions

1. Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
2. Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
3. 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.
4. Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
5. 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.
6. 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.