Pudding Poke Cake – a delicious recipe with CAKE, yellow cake, water, butter, eggs, chocolate instant pudding. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.", "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."]
927
kcal
Calories
53
g
Fat
93
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: CAKE, 1 (18 ounce) package yellow cake mix, 1 1/4 cups water, 1/2 cup butter, and more.
Yes, Pudding Poke Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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