Go Back
–+ servings
a side view of the chocolate pudding cake. the center is gooey and a black fork can be seen on the white plate with the cake
Print Recipe
5 from 2 votes

Chocolate Pudding Poke Cake

This cake is a decadent and rich dessert that combines moist chocolate cake with creamy, fudgy pudding for an irresistible combination of flavors.
Prep Time15 minutes
Cook Time30 minutes
Chill time1 hour
Total Time1 hour 45 minutes
Servings: 12 slices
Author: Julie Chiou

Equipment

Ingredients 

  • 3 eggs
  • ⅔ cup (153 g) sour cream
  • ¾ cup (177 ml) milk
  • ⅓ cup (79 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 15.25 ounce (432 g) box chocolate devils foods cake mix I recommend Duncan Hines or Pillsbury

Toppings:

  • 3.5 ounce (99 g) package chocolate pudding mix
  • 1 ½ cups (355 ml) milk
  • ½ cup (152 g) chocolate fudge sauce
  • 8 ounce (227 g) container whipped topping thawed
  • Chocolate shavings

Instructions

  • Preheat your oven to 350 °F (177 °C) and prepare a 9×13-inch cake pan by spraying generously with non-stick spray and set aside.
  • In a large mixing bowl, add the eggs, sour cream, milk, vegetable oil, and vanilla and whisk to combine.
    3 eggs, ⅔ cup sour cream, ¾ cup milk, ⅓ cup vegetable oil, 1 teaspoon vanilla extract
  • Add in the cake mix and whisk until there are no dry spots remaining.
    15.25 ounce box chocolate devils foods cake mix
  • Pour the batter into the prepared pan and tap on the counter a few times to remove any air bubbles.
  • Bake according to package instructions, approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for about 10 minutes on a wire rack then use the end of a wooden spoon (or whatever else you have readily available) to poke holes all over the cake.
  • Combine the pudding mix and milk into a small bowl and whisk until slightly thickened. Pour over the cake and make sure to get as much as possible in each of the holes.
    3.5 ounce package chocolate pudding mix, 1 ½ cups milk
  • Spread the remaining evenly over the cake.
  • Refrigerate for at least 1 hour.
  • Once the pudding has set, top with chocolate fudge sauce. Spread evenly over the cake and refrigerate for 10-15 minutes.
    ½ cup chocolate fudge sauce
  • Top with whipped cream and shaved chocolate.
    8 ounce container whipped topping, Chocolate shavings
  • Cut and serve.

Notes

Place any leftovers in an airtight container and place in the refrigerator for up to three days.

Nutrition

Serving: 1 slice | Calories: 353 kcal | Carbohydrates: 44 g | Protein: 6 g | Fat: 18 g | Saturated Fat: 5 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 5 g | Trans Fat: 0.05 g | Cholesterol: 54 mg | Sodium: 496 mg | Potassium: 275 mg | Fiber: 2 g | Sugar: 27 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

QR Code