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Pudding Poke Cake

Read Reviews (106)

"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." — Karin Christian

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 - 9x13 inch cake Change Servings

1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix

1 cup confectioners' sugar
4 cups milk

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Directions

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.
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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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!

—Wisconsin Diva

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Most Helpful Critical Review

Jan 13, 2012

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

—CanalZoneGirl

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131 Ratings

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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!

—SEAOFHOPE

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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!

—GAMSJAGER

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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.

—Marcia M

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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!

—BTSYLYNN

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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.

—SNICK8699

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Dec 18, 2003

Fantastic! I tried this recipe using vanilla cake mix and pistachio pudding. It was fantastic and I liked the idea of topping the cake with pudding instead of thick, heavy frosting. This cake comes highly recommended. My family and I loved it.

—STEF1

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Nutrition

Calories
287 kcal
14%

Carbohydrates
54.4 g
18%

Cholesterol
6 mg
2%

Fiber
1 g
4%

Protein
4.3 g
9%

Sodium
494 mg
20%

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

Nutritional Information

Pudding Poke Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 287
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
Saturated Fat 1.6g 8 %
Cholesterol 6mg 2 %
Sodium 494mg 20 %
Potassium 172mg 5 %
Total Carbohydrates 54.4g 18 %
Dietary Fiber 1g 4 %
Protein 4.3g 9 %
Sugars 38.2g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 17 %
Iron 8 %
Thiamin 10 %
Niacin 13 %
Vitamin B6 4 %
Magnesium 7 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.