Description
A moist yellow cake infused with vanilla pudding and topped with a rich chocolate frosting, perfect for any occasion.
Ingredients
Scale
- 1 (15.25 oz) box Betty Crocker Super Moist Yellow Cake Mix (plus ingredients on the box)
- 2 (3.4 oz) boxes Jell-O French Vanilla Instant Pudding
- 3 cups cold milk
- 1 (16 oz) tub Betty Crocker Rich & Creamy Chocolate Frosting
Instructions
- Preheat your oven according to the yellow cake mix instructions and pour the batter into a greased 9×13 dish. Let the cake bake until golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 5 minutes before using the rounded end of a wooden spoon or a skewer to poke holes all over the surface.
- In a large bowl, whisk together the Jell-O pudding mix with 3 cups of cold milk. Make sure to mix until just thickened—don’t let it set completely to keep it pourable.
- Carefully pour the pudding over the still-warm cake, ensuring that it seeps into the holes you made. Press down lightly with the back of a spatula to ensure the pudding saturates every crevice.
- Cover the cake with foil and place it in the refrigerator for at least 2 hours, allowing the pudding to set and the flavors to meld.
- Remove the foil from the tub of frosting and microwave for about 15 seconds to soften. Spread the chocolate frosting evenly over the chilled pudding layer. Return the cake to the fridge for additional chilling before serving.
Notes
This cake can be made a day ahead and stored covered in the fridge. Feel free to customize with different pudding flavors or toppings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Boston Cream Pie, Poke Cake, Dessert, Chocolate Cake, Vanilla Pudding