Chocolate Pudding Poke Cake

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Chocolate Pudding Poke Cake
  • Prep 10 min
  • Total 3 hr 50 min
  • Servings 12
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This great all-family ooey-gooey recipe can also be used for casual entertaining.
Oct 19, 2010


  • 1 pkg Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 pkg (4-serving size) milk chocolate instant pudding and pie filling mix
  • 2 cups (500 mL) cold milk


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans.)
  • 2
    Make 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 wire 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

  • Tip 1
    Special Touch: To make this cake more special, top with whipped cream and chopped toasted nuts or a scoop of fudge swirl ice cream.
  • Tip 2
    Substitution: You can use a 4-serving-size package of chocolate fudge instant pudding and pie filling mix instead of the chocolate.

Nutrition Information

No nutrition information available for this recipe
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