Skip to Content
Menu

Chocolate Pudding Poke Cake

  • Save Recipe
  • Prep 10 min
  • Total 3 hr 50 min
  • Servings 12
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
This great all-family ooey-gooey recipe can also be used for casual entertaining.
Created Oct 19, 2010
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 pkg Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 pkg (4-serving size) milk chocolate instant pudding and pie filling mix
  • 2 cups (500 mL) cold milk

Steps

  •  
    1
    Heat oven to 350ºF (325ºF for dark or nonstick pans.)
  •  
    2
    Make and cool cake as directed on box for 13x9-inch pan.
  •  
    3
    Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

Expert Tips

  • Tip 1
    Special Touch: To make this cake more special, top with whipped cream and chopped toasted nuts or a scoop of fudge swirl ice cream.
  • Tip 2
    Substitution: You can use a 4-serving-size package of chocolate fudge instant pudding and pie filling mix instead of the chocolate.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved