Cream Poke Cake

Cream Poke Cake

INGREDIENTS

  • 1 box yellow butter recipe cake mix
  • 2 small boxes French Vanilla instant pudding
  • 1 tub chocolate frosting

INSTRUCTIONS

  1. Bake cake as directed on the box in a 9×13 baking pan.
  2. Prepare the pudding as directed on the box.
  3. While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
  4. Spread the pudding over the cake, pushing it into the holes.
  5. Refrigerate for 1 1/2 – 2 hours.
  6. Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
  7. Spread the frosting over the cake and refrigerate 4 hours or overnight.
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