This Easy Chocolate Pudding Poke Cake is my new favorite dessert! It all starts with a cake mix and instant pudding mix (see—told you it was easy!) and ends with what has to be the most rich, moist and decadent chocolate cake I’ve ever eaten. Each piece packs a ton of chocolate flavor that makes it taste like you spent hours putting it together.

But in reality? You can have this together in under two hours, so that even when you’re short on time you can still put together a truly impressive dessert. I just know your friends and family will love it!

 

Ingredients

1 box Devil’s Food cake mix + eggs, oil and water to prepare according to package instructions

4 cups milk

2 (3.4 ounce) boxes of chocolate pudding

2 cups heavy whipping cream, prepared OR 1 -16 ounce container of non-dairy whipped topping

½ cup mini chocolate chips, for topping (or you could do chocolate curls)

 

Instructions

Prepare cake according to package instructions in a 9×13 baking dish. Bake until toothpick inserted in center comes out clean.

While cake is baking, prepare the two boxes of chocolate pudding with the four cups of milk. Place in fridge until ready to use.

When cake has cooled a few minutes, with the handle of a wooden spoon (or something similar in size) poke holes all over the cake, poking all of the way down to the bottom of the pan.

Pour the pudding mixture over the warm cake, using the back of a spoon to spread the pudding over the top, making sure it gets down in the holes. Place cake in the refrigerator to completely cool.

Spread prepared whipped cream or non-dairy topping over the top off pudding, sprinkle with chocolate chips.

Refrigerate until ready to serve, and keep in the refrigerator.

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Quick tip: This would be equally delicious filled with butterscotch pudding instead of chocolate.

Recipe and image courtesy of An Affair From the Heart.