RECIPE FOR OREO POKE CAKE RECIPES

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PUDDING POKE CAKE RECIPE - FOOD.COM



Pudding Poke Cake Recipe - Food.com image

This is the popular poke cake, but you use pudding instead of jello. The pudding forms a soft icing, too. Really good!

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 24 serving(s)

Number Of Ingredients 7

1 (18 ounce) package yellow cake mix
1 1/4 cups water
1/2 cup butter
3 eggs
2 (3 1/2 ounce) packages chocolate instant pudding
1 cup confectioners' sugar
4 cups cold milk

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.

Nutrition Facts : Calories 211.5, FatContent 8.6, SaturatedFatContent 4, CholesterolContent 39.5, SodiumContent 320.9, CarbohydrateContent 30.8, FiberContent 0.5, SugarContent 19.7, ProteinContent 3.3

PUDDING POKE CAKE RECIPE - FOOD.COM



Pudding Poke Cake Recipe - Food.com image

This is the popular poke cake, but you use pudding instead of jello. The pudding forms a soft icing, too. Really good!

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 24 serving(s)

Number Of Ingredients 7

1 (18 ounce) package yellow cake mix
1 1/4 cups water
1/2 cup butter
3 eggs
2 (3 1/2 ounce) packages chocolate instant pudding
1 cup confectioners' sugar
4 cups cold milk

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.

Nutrition Facts : Calories 211.5, FatContent 8.6, SaturatedFatContent 4, CholesterolContent 39.5, SodiumContent 320.9, CarbohydrateContent 30.8, FiberContent 0.5, SugarContent 19.7, ProteinContent 3.3

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