Monday, July 16, 2012

Pudding Poke Cake

Last week, I had a serious hankering. My pregnancy cravings have been pretty consistent so far: PB&J sandwiches and fruit. So I was pretty surprised when I couldn't stop thinking about pudding and Cool Whip. That's right. Pudding and Cool Whip. I had to have them.

So it was a good thing that I was in charge of dessert for book club. After a bit of serious internet research, I found a recipe for Pudding Poke Cake. I got heart palpitations just looking at the pictures. It met all my craving qualifications, and it was all I hoped for. Pudding-filled, Cool Whip-topped, refreshing, and delicious.   

Pudding Poke Cake

1 (18.25 ounce) package yellow cake mix and the ingredients called for on the box (typically oil and eggs)
1 (3.9 ounce) package instant French vanilla pudding mix
1 (3.9 ounce) package instant chocolate pudding mix
3 3/4 cups milk, divided
4 ounces Cool Whip, plus more for serving

Prepare and bake the cake mix according to the box's instructions for one 9" x 13" cake. As soon as you remove the cake from the oven, use the handle of a wooden spoon to poke holes through the cake down to the pan. Holes should be about 1" apart.

Immediately combine French vanilla pudding mix and 2 cups milk in a medium-sized bowl. Whisk together for 1 minute, until evenly combined. (Don't overmix because you don't want the pudding to start thickening up.) Right away, pour the pudding over the warm cake. You want to pour the pudding slowly and try to aim for the holes. (I found it easier to put the pudding into a large measuring cup with a spout to pour over the cake.)

There will probably be extra pudding that didn't sink into the holes. Spread this evenly over the top of the cake. Chill the cake for at least an hour before moving on to the next step.

Once the cake has cooled for at least an hour, combine chocolate pudding mix and remaining 1 3/4 cups milk. Whisk together for 2 minutes, until pudding starts to thicken up. Gently fold in 4 ounces of Cool Whip. Spread chocolate pudding mixture over the top of the cooled cake like frosting. Chill for at least another hour before serving. Serve with extra Cool Whip, if desired.

*You can really use any kind of cake and any kind of pudding for this recipe. I saw a version that used chocolate cake and two boxes of Oreo pudding. That looked crazy good. Maybe I'll make that to satisfy my next pudding/Cool Whip craving.


  1. Oh, well... that's pretty ridonkulous! What a cake! I'm so glad that you enjoyed it! Did your book club like it? I love poking holes in cakes to let yummy liquids seep in :-)

  2. I haven't heard of this before but it looks like it would be super moist. Yum!

  3. Chef Doc, it was ridonkulous! :-) And moist, too, Emily. The book club enjoyed it thoroughly, and one of the girls suggested that it would be a mighty fine breakfast. I like that kind of thinking.

  4. What a great idea! I def need to try this. Yum!