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5 from 1 vote

Cheesecake Pudding Cake

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.
Prep Time10 minutes
Cook Time35 minutes
Chill Time1 hour
Total Time1 hour 45 minutes
Course: Desserts
Cuisine: American
Keyword: Cheesecake Pudding Cake, poke cake
Servings: 12 servings
Calories: 292kcal
Author: Lois

Equipment

Ingredients

  • 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

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

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.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 338mg | Fiber: 1g | Sugar: 27g