Tuesday, November 10, 2009

Pudding Poke Cake

1 cake mix, prepared by the box instructions
2 (3.9 ounce) packages instant pudding mix
1 cup confectioners' sugar
4 cups milk

First of all, you have to pick your flavor combination.  Yellow cake with chocolate pudding is good, it tastes like boston cream pie, or you can try these other flavor combinations mentioned by Kraft on their website:  For variety, experiment with these flavor combinations: yellow cake mix and Butterscotch, Chocolate, Pistachio or Chocolate Fudge Pudding Mix; chocolate cake mix with Chocolate, Vanilla, Coconut Cream, Banana Cream or Chocolate Fudge Pudding Mix; white cake mix with Butterscotch, Chocolate, Pistachio, Vanilla or Banana Cream Pudding Mix.

I was feeling very autumn-y, and decided to take advantage of the pumpkin spice limited edition pudding, and paired it with a yummy spice cake!

Prepare and bake cake mix according to package directions for one 9x13 inch cake.
Remove cake from oven and poke holes through cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat.
Before pudding thickens, pour 1/2 of the pudding evenly over the warm cake and into the holes.
Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving.
Store in the refrigerator. Good to serve with a big dollop of whipped cream!!

My review:  Yum!  This is really good, and moist.  It comes in second to my love for jello poke cake, but believe me, it's not far behind!!  I would like to try mixing the 1/2 of pudding used to frost the cake with some cool whip before frosting.  I think that would thicken it up and give a good flavor.  I will do that next time!  Another option would be to only make 1 of the boxes of pudding, and then frost with Cool Whip.  oh, the possibilities!!