Vanilla Pudding Poke Cake

Vanilla Pudding Poke Cake
What a yummy and easy to make cake! I found this recipe over at The Country Cook through Pinterest. Definitely go check out more of her recipes! She has other versions of the poke cake there, as well. I’ll be sure to make some variations of those cakes soon. Be on the look-out.
I’m so glad I found this recipe. It was easy to throw together and it fed a hungry crowd. No left overs this go around!

Vanilla Pudding Poke Cake Ingredients

Vanilla Pudding Poke Cake Step One

Vanilla Pudding Poke Cake Step Two

Vanilla Pudding Poke Cake Step Three

Vanilla Pudding Poke Cake Step Four

Vanilla Pudding Poke Cake Step Five

Vanilla Pudding Poke Cake

Vanilla Pudding Poke Cake


1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana or vanilla pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed

Prepare cake mix according to package directions for a 9×13 cake or follow my “How To Make a Box Cake Taste Homemade” recipe.

Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.

You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.

In a bowl,whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.

Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon gently push pudding down into the holes.

Put the pudding into the fridge to set and cool. Once your cake has completely cooled, spread on whipped topping.

Crush your vanilla wafers. Place in a ziploc bag and crush them with a rolling pin.

Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. Keep refrigerated.

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