Pudding Poke Cake Recipe - Allrecipes.com
Pudding Poke Cake Recipe

Pudding Poke Cake

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"This is a yellow or white cake in which holes are poked after baking, and chocolate pudding is pored over it, making it look like it has stripes when it is cut."

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Original recipe makes 1 - 9x13 inch cake Change Servings
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Directions

  1. Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
  2. Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.
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Footnotes

  • Variations
  • Yellow cake or white cake with butterscotch, pistachio, banana, coconut or vanilla pudding. Chocolate cake with chocolate, vanilla, or coconut pudding.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2004

I've tried three variations of this recipe...chocolate/chocolate, white/vanilla and yellow with vanilla and chocolate. (Make the puddings separately, each with half the powdered sugar and milk. Use the vanilla to pour in the holes of the warm cake. Use the chocolate to frost.) Very much like an extremely easy Boston Creme Pie. Definately on my "keeper" list!

 
Most Helpful Critical Review
Jan 13, 2012

Husband loved it. Just a little too rich. Will try again with vanilla pudding next time.

 
Jan 24, 2004

Very nice recipe! I used French Vanilla cake with choc pudding. Put one small box instant choc with 1c milk over the top of the cake. Then added another sm box choc pudding with 1c milk and 8oz of cool whip for the frosting. It is great! Thank you!

 
Jul 21, 2004

What a fantastic treat! Unlike some of the skeptics (who may just have too much time on their hands), I truly appreciate a recipe like this one - it's simple, quick, yet very delicious. I used white cake mix with pistachio pudding...didn't change a thing otherwise. My entire family LOVED it and it dissapeared in less than two days. Thank you so much Karin!

 
Jan 07, 2008

Everyone loves this cake. Although I usually leave out the sugar - I just use chocolate pudding down the holes and "frost" the cake with a chocolate pudding/cool whip combo.

 
May 15, 2006

It doesn't get much easier than this! Although I do prefer the non-instant type pudding, which works just as well, but takes a little more time. There are many combo possibilities with this recipe - banana cake w/banana cream pudding, chocolate/chocolate, white cake/coconut pudding, etc. Top w/whipped cream and you've got a super dessert!

 
Nov 02, 2003

This cake was very tasty and easy to make. I used white cake with banana creme pudding which makes a very good combination. I have only one problem with this cake. The cup of confectioner's sugar makes it way too sweet. I like sweet stuff as much as the next gal, but next time I'll either half the sugar or leave it out completely. Otherwise, this is a very nice, cool, refreshing dessert. And my cake wasn't gloopy either. It was at first, but I put it back in the fridge for about another hour and it was fine.

 
Apr 01, 2003

This was such an easy recipe and sooo yummy. And light tasting. I hate, hate, hate frosting and icing and never use it because I like my cakes lighter. This is a gooey, almost wet-cake that is kind of difficult to serve to guests because it tends to fall apart as you are putting it in the serving dish, but my sister and i basically put the pan in front of us with two spoons and ate ab out a quarter of it. It's best if it's refrigerated for several hours (if you can wait). Also, I did not use any of the recommended sugar and it was sweet enough; I mixed each pudding package separately, first the one pack with the 2 cups of milk and poured the thin pudding into the holes and allowed the cake to sit for about 10 minutes and then mixed the second pudding package with the milk and whipped until firmer...Also, I used only one egg and two egg-whitess and only 1/4 cup of oil (instead of the 1/2) for the cake mix as it said on the box. I used Devil's food cake mix and vanilla pudding for the holes and banana pudding for the top...

 

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Nutrition

  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 54.4 g
  • 18%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 494 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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