Red Velvet Pudding Poke Cake

Ingredients

Cake

• 1 (18.25 ounce) box red velvet cake mix*
• Ingredients needed to make cake (eggs, oil and water)

Filling

• 2 (3.4 ounce) boxes instant Cheesecake-flavored pudding
• 4 cups milk

Topping

• 1 (8 ounce) container Cool Whip, thawed
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar or a little more if desired
• 1/2 cup chopped nuts or coconut if desired

Instructions

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package. Pour into a 13 x 9 inch baking pan.
3. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean.
4. Remove from oven. Let cool for a few minutes.
5. With a wooden spoon handle, large fork or skewer poke holes in the warm cake at 1/2-inch intervals. Be sure to poke right down to the bottom of the cake. You want holes big enough so that the pudding has plenty of room to get to the bottom. Spoon pudding over top of cake.
6. Top with Topping.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.