Pudding Poke Cake Recipes

LEMON PUDDING POKE CAKE

Steps:

• Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
• Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with 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.

BANANA PUDDING POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
• With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

PUDDING POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
• Combine dry pudding mixes and sugar in medium saucepan. Gradually stir in milk until blended. Add butter. Bring to full rolling boil on medium heat, stirring constantly. Pour over cake.
• Refrigerate 2 hours.

OREO PUDDING POKE CAKE

Steps:

• Make cake mix according to directions and bake in a well-greased 9×13 pan.
• Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
• Let pudding mixture sit for about 2 minutes.
• You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
• When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
• Pour pudding mixture over warm cake.
• Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
• Once it is set, top with crushed Oreo cookies.

PUDDING POKE CAKE

Steps:

• Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
• Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
• After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
• Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
• Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
• TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.

PUDDING POKE CAKE

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
• Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350ºF.
• Beat first 3 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake.
• Refrigerate 1 hour.