Pudding Poke Cake

Recipe by Chris Reynolds
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement