Classic Pudding Poke Cake

A delightful and moist cake infused with rich vanilla pudding, offering a classic dessert experience that melts in your mouth.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 12

Ingredients

1 box yellow cake mix

3 large eggs

1 cup water

1/3 cup vegetable oil

2 cups milk

1 package (3.4 oz) instant vanilla pudding mix

1 container (8 oz) whipped topping

1 cup confectioners’ sugar

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.

2. In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until well combined.

3. Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

4. Remove the cake from the oven and let it cool for 10 minutes.

5. While the cake is cooling, prepare the pudding by whisking together the milk and instant pudding mix until smooth.

6. Using the handle of a wooden spoon, poke holes all over the cake at 1-inch intervals.

7. Pour the prepared pudding over the cake, ensuring it fills the holes.

8. Refrigerate the cake for at least 1 hour to allow the pudding to set.

9. Spread the whipped topping evenly over the cooled and set cake.

10. Sprinkle the confectioners’ sugar on top, slice, and serve.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Enjoy cold from the refrigerator, or let it sit at room temperature for 10-15 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.