Pudding Cake

Posted by: Kathryn Pless

1 cake mix
2 packages of pudding mix
4 cups of milk
1 tub of Cool Whip

Bake cake according to directions on the box in a 9 x 13 pan. Allow cake to cool to touch. Take a large wooden spoon and using the handle poke holes into the cake. Don’t worry about making the rows even, just get in there and give it a good poke all over. Pour pudding over cake saving about 1/2 cup for topping. Make sure there aren’t any air holes in the pudding/cake combination. Mix remaining pudding and about 2 cups of Cool Whip and use as frosting. This cake gets better with age, so you can make it a day ahead if you like. Be sure to put it in the fridge to store it. You can use sugar-free pudding to save calories and sugar.

Leave a Reply