Classic Pudding Poke Cake is a nostalgic dessert that combines the ease of a boxed cake mix with the creamy delight of vanilla pudding. It’s simple to make yet offers a surprising and delectable twist with its pudding-filled pockets. Perfect for family gatherings or just a sweet treat at home, this cake is bound to become a favorite.
Yellow cake mix serves as the base of our dessert, offering a light yet rich foundation. Eggs add structure and moisture, while water and vegetable oil ensure the cake has a tender crumb. The instant vanilla pudding mix provides a creamy filling that seeps into the cake, creating delightful pockets of flavor. Milk is needed to prepare the pudding, making it silky and smooth. The whipped topping gives a light and airy finish, and a sprinkle of confectioners’ sugar adds a touch of sweetness to the top.
This cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream for an extra indulgent treat. A drizzle of caramel sauce or a sprinkle of crushed nuts on top can add a delightful crunch and elevate the flavors.
Start by preheating your oven to 350°F (175°C). Take a 9x13-inch baking pan and give it a good greasing to prevent the cake from sticking. In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Use an electric mixer set to medium speed and beat everything together for about 2 minutes until the mixture is smooth and well combined.
Pour the batter into your greased baking pan, making sure it’s evenly distributed. Pop it into the oven and let it bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, take the cake out of the oven and let it sit for about 10 minutes to cool.
While your cake is cooling, prepare the pudding mix. In a separate bowl, whisk together the milk and instant pudding mix until you have a smooth consistency. Now, grab a wooden spoon and use the handle to poke holes all over the cake, spacing them about an inch apart.
Pour the pudding mixture over the cake, ensuring it seeps into the holes you’ve created. This step is key to getting that lovely pudding-filled texture. Place the cake in the refrigerator for at least an hour to allow the pudding to set properly.
Once the pudding has set, spread the whipped topping evenly over the cake’s surface. For the final touch, sprinkle confectioners’ sugar on top. Now it’s ready to slice and serve!
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