Easy Pudding Poke Cake Food

EASY PUDDING POKE CAKE

Steps:

• Remove pound cake from wrapper; place cake on serving plate. Poke 25 to 30 holes down through top of cake with round handle of wooden spoon. (Holes should be at 1-inch intervals.)
• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 30 seconds. Immediately pour about 1/4 of the thin pudding evenly over cake and into holes to make stripes. Tap plate on counter to settle pudding in holes. Pour 1/3 of the remaining pudding over holes. Tap cake again. Let remaining pudding stand several minutes until slightly thickened. Use to frost top and sides of cake.
• Refrigerate at least 1 hour or until ready to serve. Store leftover cake in refrigerator.

PUDDING POKE CAKE

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.

PUDDING POKE CAKE

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan 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. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) 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 leftovers in the refrigerator.

PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour tube or 10" bundt pan.
• Combine all ingredients in a large bowl.
• Beat at medium speed with electic mixer for 2 minutes.
• Pour into pan and bake for 50 to 60 minutes or until toothpick or knife comes out clean when inserted in the middle.
• Cool in pan for 25 to 30 minutes.
• Invert onto serving plate, cool completely.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350ºF.
• Beat first 3 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake.
• Refrigerate 1 hour.

OREO PUDDING POKE CAKE

Steps:

• Make cake mix according to directions and bake in a well-greased 9×13 pan.
• Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
• Let pudding mixture sit for about 2 minutes.
• You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
• When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
• Pour pudding mixture over warm cake.
• Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
• Once it is set, top with crushed Oreo cookies.