Chocolate Butterscotch Pudding Poke Cake

Prepare a delicious dessert with this pudding poke cake recipe. Poke holes in the top of the cake and fill them with luscious pudding! Many variations are give in the Notes section.

Prep: 20 min | Bake: 40 min | Chill: 2 hr

Ingredients

• 1 (18.25 ounce) box chocolate cake mix*
• 2 (3.4 ounce) boxes butterscotch flavor cook & serve pudding
• 1 cup confectioners' sugar
• 1 quart (4 cups) milk
• 2 tablespoons butter
• Cool Whip, thawed

Instructions

1. Prepare cake batter and bake as directed on box for a 13 x 9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
2. Combine dry pudding mixes and sugar in medium saucepan. Gradually stir in milk until blended.
3. Add butter. Bring to full rolling boil on medium heat, stirring constantly. Pour over cake.
4. Refrigerate for 2 hours.
5. Frost with Cool Whip.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

Variations

• Yellow cake mix with butterscotch, chocolate, pistachio or chocolate fudge pudding mix
• Chocolate cake mix with chocolate, vanilla, coconut cream, banana cream or chocolate fudge pudding mix
• White cake mix with butterscotch, chocolate, pistachio, vanilla or banana cream pudding mix

Photo credit: gothicgirl / CC BY