"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
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1 (18.25 ounce) package
yellow cake mix
2 (3.9 ounce) packages
instant chocolate pudding mix
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!
Husband loved it. Just a little too rich. Will try again with vanilla pudding next time.
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!
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!
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pudding Poke Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 54
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