Cheesecake Pudding Cake

This cheesecake pudding cake is a fun way to turn a plain cake mix into something extra special.

It starts with a chocolate cake mix, then cheesecake pudding mix is poured into the warm cake, making it a poke cake with creamy cheesecake stripes throughout.

The result is an easy dessert that looks impressive but takes very little effort to make.

Why You’ll Love This Recipe

This easy cake mix dessert combines rich chocolate cake with creamy cheesecake pudding for a soft, flavorful cake that’s always a hit with family and friends.

If you love poke cakes, try this Patriotic Poke Cake or my Strawberry Poke Cake Recipe.

Main Ingredients Needed

Substitutions and Variations

• 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.

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.

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.

Insider Tips from My Kitchen to Yours

✔️ DO use the handle of a wooden spoon to make larger holes so the cheesecake pudding can sink deeper into the cake.

❌ DO NOT overbake the cake or it can turn dry once the pudding is added and chilled.

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.

More Cake Mix Recipes to Love

Looking for more delicious recipes? Try my Strawberry Cheesecake Pudding Cups, Jello Cheesecake Pudding Recipes or my delicious Vanilla Pudding Cheesecake.

📖 Recipe Card

Lois

Cheesecake Pudding Cake

5 from 2 votes

This cheesecake pudding cake starts with chocolate cake mix and is filled with creamy cheesecake pudding mix to create an easy poke cake that’s perfect for make-ahead desserts and gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 292

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 15.25 ounce chocolate cake mix
• 2 - 3.5 ounce cheesecake flavored Jell-O Brand Instant Pudding; 4-serving size each
• 1 cup powdered sugar
• 4 cups milk
• ½ tub Cool Whip Whipped Topping
• chocolate candy bar for garnish if desired
• chopped pecans for garnish if desired

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

• Cheese Grater Tool
•  Teal and White 9X13 Baking Dish
• Bamboo Skewers,

Method

 

1. Prepare the cake mix as directed on the back of the package.
2. Pour the batter into a 13x9 inch baking pan that's been sprayed with non-stick baking spray.
3. Bake according to the directions on the back of the package.
4. After the cake has cooled slightly, poke holes all around the cake using the rounded handle of a wooden spoon.
5. 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.
6. Stir in the milk.
7. Using an electric mixer, beat on low speed until all is combined.
8. Before the pudding starts to thicken, pour about half of the THIN pudding over the cake and into the holes.
9. Allow the remaining half of the pudding to thicken and then spread it over the top of the cake.
10. 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.
11. 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.
12. Garnish with grated chocolate and chopped pecans.

Nutrition

Serving: 1servingCalories: 292kcalCarbohydrates: 41gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 15mgSodium: 338mgFiber: 1gSugar: 27g

Notes

Tips

• Use instant cheesecake pudding mix and reduce the milk slightly so the filling sets thick and stays in the cake.
• Poke the cake while it is still warm so the pudding fills the holes evenly.
• Let the cake chill completely before adding the topping to help the layers set cleanly.

Storage and Make Ahead Tips

• Store the cake covered in the refrigerator for up to 4 days.
• This cake can be made a day ahead and actually tastes better after chilling.
• Keep chilled until ready to serve for the best texture.

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Let us know how it was!