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Chocolate Pudding Poke Cake

This great all-family ooey-gooey recipe can also be used for casual entertaining.

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( 109 Ratings)

109 Ratings

5 Stars 34%

4 Stars 24%

3 Stars 23%

2 Stars 14%

1 Stars

Member Reviews ( 29 )

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Prep Time 10 min
Total Time 3 hr 50 min
Servings 12

Ingredients

1: box Betty Crocker® SuperMoist® chocolate fudge cake mix

: Water, vegetable oil and eggs called for on cake mix box

1: box (4-serving size) milk chocolate instant pudding and pie filling mix

2: cups cold milk

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan).
2 Make, bake 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 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

Expert Tips

To make this cake more special, top with whipped cream and chopped toasted nuts or a scoop of fudge swirl ice cream.

You can use chocolate fudge instead of chocolate pudding.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 470mg; 470%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 1g 1% Sugars 22g 22% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 29 Reviews View All

Posted 10/14/2012 7:40:13 PM REPORT ABUSE DebkinsinMO said:

Rating:

This cake is actually very good, very easy to make, and never lasts very long at our house. Another way we serve it is to cut a slice, and warm it up a bit in the microwave to make the cake warm, and the pudding gooey, then add either coolwhip or ice cream on top.. add any other toppings as desired (chopped nuts, maraschino cherries, etc.) Gives a whole new aspect to the dessert! Oh, and for those who say there wasn't much pudding in the cake, yes, wiggle your wooden spoon a tad, and before spreading the pudding on top, use a spoon and 'pour' the pudding in the holes, letting it run off the spoon into the holes, then spread the rest over the top and it will be smooth because the holes are full to the top. Bon Appetit!

This reply was: Helpful Inspiring

Posted 8/5/2012 12:23:03 PM REPORT ABUSE dearcat said:

Rating:

In any cake mix, I always substitute milk for water and real butter (unsalted) for the oil. Makes a much better cake. I also add 1 Tablespoon merengue powder. Although not a fan of instant pudding, I tried this and it came out perfect. I topped it with real whipped cream with two drops of peppermint flavoring.

This reply was: Helpful Inspiring

Posted 2/2/2012 10:02:56 PM REPORT ABUSE jmack0630 said:

Rating:

I used Red Velvet Cake and Cheesecake pudding then topped it with Cool Whip. My boyfriend had a few friends over Saturday night for a small gathering - 6 guys to be exact. All I had left was three pieces when the night ended. They all kept coming back for more. I read all the comments about the cake drying out, but mine was supremely moist and tasted amazing. I just made another one for him to take to an office potluck tomorrow. Next time I'm going to use Red Velvet Cake and White Chocolate Pudding...the possibilities with this cake are endless!

This reply was: Helpful Inspiring