Pudding Poke Cake
Indulge in the irresistible simplicity of a Pudding Poke Cake, a dessert that combines moist cake, creamy pudding, and fluffy whipped topping for an unforgettable treat. This effortless recipe starts with a boxed cake mix, which is baked to perfection and then infused with luscious instant pudding that seeps into every bite through poke holes. Chilled and finished with a cloud of whipped topping, this versatile cake can be customized with your favorite flavors and toppings, from sprinkles to chocolate syrup. Perfect for parties, potlucks, or an easy weeknight dessert, this make-ahead cake is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 box Boxed cake mix (any flavor, e.g., vanilla, chocolate, or yellow)
- 3 large Eggs (as called for by the cake mix instructions)
- 0.33333 cup Vegetable oil (as called for by the cake mix instructions)
- 1.25 cups Water (as called for by the cake mix instructions)
- 1 box (3.4 oz) Instant pudding mix (e.g., vanilla, chocolate, or flavor complementary to the cake mix)
- 2 cups Milk (to prepare the instant pudding mix)
- 8 oz Whipped topping (e.g., Cool Whip, thawed)
- 1 to taste Optional toppings (e.g., sprinkles, chopped nuts, or chocolate syrup)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Prepare the boxed cake mix according to the package instructions, using the eggs, vegetable oil, and water.
Pour the cake batter into the prepared baking dish and bake in the preheated oven for the time specified on the package (usually 28-33 minutes) or until a toothpick inserted into the center comes out clean.
Once the cake is baked, remove it from the oven and allow it to cool for about 10 minutes.
Using the handle of a wooden spoon or a similar rounded tool, poke holes evenly across the surface of the cake, spacing them about 1 inch apart.
Prepare the instant pudding mix by whisking it with 2 cups of cold milk until smooth and slightly thickened, following the package instructions.
Pour the prepared pudding mixture evenly over the cake, ensuring it fills the holes. Use a spatula to spread any excess pudding into an even layer on top.
Cover the cake with plastic wrap and refrigerate for at least 2-4 hours to allow the pudding to set and soak into the cake.
Once the cake has chilled, spread the whipped topping evenly on top.
Garnish the cake with your choice of optional toppings, such as sprinkles, chopped nuts, or chocolate syrup.
Slice and serve chilled. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
3572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 526.7 g | 192% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 303.8 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1298 mg | 100% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
