A fun way to change a plain cake mix into something really delicious. Cheesecake Pudding Cake starts out with a chocolate cake mix and then has cheesecake pudding poked through to create a fun striped effect when sliced.
This is another cheesecake pudding recipe that everyone is going to love...especially when they see the fun pudding stripes.
I love taking an ordinary box of cake mix and turning it into a dessert that tastes delicious. It's another cake mix hack that uses a cake mix as an ingredient to create a fabulous recipe.
What I love most about this cheesecake pudding cake recipe is that it combines two of my favorite flavors into one easy dessert recipe. I also love the cheesecake pudding pokes when you slice the cake.
Make sure you check out the recipe variations at the bottom of the page to see how you can change up the recipe to please your family.
And if you're looking for more poke cake recipes, try this Pineapple Poke Cake Recipe, Patriotic Poke Cake or my Strawberry Poke Cake Recipe.
Table of Contents
Do poke cakes get soggy?
Some people complain that when a poke cake is filled with flavored gelatin, it can be soggy. However, pudding sets up quickly, so it won't allow the cake to get soggy.
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Main Ingredients Needed
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Recipe Variations and Substitutions
- Yellow Cake Mix - You could definitely use a yellow cake mix instead of chocolate.
- Pudding Mix - If you do use a yellow cake mix, I would use a chocolate pudding mix so you can see the strips of the pudding throughout the cake when you slice it.
- Strawberry Cake Mix/Vanilla Pudding Mix - this would another pretty cake and pudding combination. See this Strawberry Cake with Marshmallow Filling on my website!
- Milk - I used 2% milk to prepare the pudding but you could use whole milk or fat free. I don't think it will make any difference.
- Frosting - I used Cool Whip Whipped Topping because that is what I had on hand. You could use a traditional frosting if you prefer. The Cool Whip is not as heavy or sugary as a canned frosting.
Step-by-Step Directions
Step 1: Follow the instructions on the cake mix box to prepare the batter. Once the batter is ready, pour it into a 13X9-inch baking pan that has been coated with non-stick baking spray. Bake the cake as directed on the package, ensuring it reaches the recommended temperature and doneness.
Quick Tip
Try to poke the holes in the cake while it is still slightly warm. As the cake cools, the crust on the top will easily crumble when you poke the holes.
How to Poke Holes in a Cake
Step 2: After the cake has cooled slightly, poke holes all over the surface using the rounded handle of a wooden spoon. In a large bowl, using an electric mixer, combine the two boxes of pudding mix with the powdered sugar, then stir in the milk. While the pudding is still thin, pour about half of it evenly over the cake, ensuring it fills the poked holes.
Frost the Cake
Step 3: Let the remaining pudding thicken, then spread it evenly over the cake. Refrigerate the cake for at least an hour, preferably overnight, covered with plastic wrap. Once chilled, frost the cake with half a container of Cool Whip and garnish with grated chocolate and chopped pecans.
Step 4: Chill the cake for about an hour before serving. This cake should serve 12 - 16 people.
Before You Begin!
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Storage, Freezing and Thawing Instructions
Refrigerate: Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
Freezer: To freeze the poke cake, first wrap it in plastic wrap and then in aluminum foil. Label and store in the freezer for up to 3 months. If the cake is frosted, flash freeze before adding the plastic wrap.
Thaw: Allow the cake to thaw in the refrigerator.
Top Recipe Tip
When you poke the holes in the cake, do it while the cake is still warm. Also try to spread the pudding mix quickly over the top while it is thin and before the it thickens.
More Recipes to Love
Looking for more delicious recipes? Try my Strawberry Cheesecake Pudding Cups, Jello Cheesecake Pudding Recipes or my delicious Vanilla Pudding Cheesecake.
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Cheesecake Pudding Cake
Ingredients
- 1 package chocolate cake mix; 15.25 ounce size
- 2 packages cheesecake flavored Jell-O Brand Instant Pudding; 4-serving size each
- 1 cup powdered sugar
- 4 cups milk
- Chocolate candy bar chopped pecans for garnish if desired
- ½ tub Cool Whip Whipped Topping
Instructions
- Prepare the cake mix as directed on the back of the package.
- Pour the batter into a 13x9 inch baking pan that's been sprayed with non-stick baking spray.
- Bake according to the directions on the back of the package.
- After the cake has cooled slightly, poke holes all around the cake using the rounded handle of a wooden spoon.
- Once the cake has the holes, prepare the pudding mix by combining the 2 boxes of mix with the powdered sugar in a large bowl.
- Stir in the milk.
- Using an electric mixer, beat on low speed until all is combined.
- Before the pudding starts to thicken, pour about half of the THIN pudding over the cake and into the holes.
- Allow the remaining half of the pudding to thicken and then spread it over the top of the cake.
- Place the cake in the refrigerator for at least an hour or longer if you have the time. I covered mine with plastic wrap and left it in the refrigerator overnight.
- Remove the cake from the refrigerator and spread about half of a container of Cool Whip on top of the cake to frost the cake.
- Garnish with grated chocolate and chopped pecans.
Notes
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