Pudding Poke Cake

Total Time Prep: 15 min. + chilling Bake: 35 min. + cooling
Yield 15 servings
Test Kitchen Approved
Have your cake and your pudding too! Learn how to make an easy and delicious pudding poke cake for dessert.

Ingredients

  • 1 package yellow cake mix (regular size)
  • 2 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • FROSTING:
  • 1/2 cup butter, softened
  • 4 to 5 cups confectioners' sugar, divided
  • 2/3 cup baking cocoa
  • 2 tablespoons 2% milk
  • Optional: Chocolate sprinkles and miniature semisweet chocolate chips

Directions

  1. Preheat the oven to 350°. Prepare and bake cake mix according to package directions for a 13x9-in. pan. Cool completely in pan on a wire rack.
  2. Using the handle of a wooden spoon, poke holes in cake. In a small bowl, whisk milk and pudding mix 2 minutes. Immediately spread into holes and over top of cake. Refrigerate 30 minutes.
  3. Meanwhile, in a large bowl, beat butter until light and fluffy, 3-5 minutes. Gradually beat in 2 cups confectioners' sugar, baking cocoa and milk until smooth. Gradually beat in enough remaining powdered sugar to reach desired consistency. Gently spread over cake. If desired, garnish with sprinkles and chocolate chips. Refrigerate until serving.

Nutrition Facts

1 piece: 430 calories, 17g fat (6g saturated fat), 56mg cholesterol, 340mg sodium, 68g carbohydrate (50g sugars, 1g fiber), 4g protein.

Have your cake and pudding, too! This dessert gets creative by taking an ordinary boxed cake mix and turning it into a pudding-filled, frosting-topped delight. Try mixing it with different cake or pudding flavors for endless options. —Molly Allen, Hood River, Oregon
Recipe Creator

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