Ingredients
Units
Scale
For the cake:
- 1 box yellow cake mix, plus ingredients called for on the box (eggs, oil, and water)
For the pudding filling:
- 2 boxes (3.4 oz each) vanilla instant pudding mix
- 4 cups cold milk
- 1 teaspoon vanilla extract
For the topping:
- 1 container of pre-made frosting (hot fudge sauce)
Instructions
- Bake the cake. Prepare and bake the yellow cake mix in a greased 9×13 pan according to package directions. Let the cake cool for about 5 minutes. Pro tip: You want the cake to still be slightly warm when you add the filling so it soaks in beautifully.
- Poke the holes. Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. Go all the way down to the bottom of the pan.
- Make the pudding filling. Whisk together both boxes of instant vanilla pudding mix with the cold milk and the vanilla until smooth. Pour the mixture over the cake and use a spatula to spread it evenly, pressing it down into the holes. Pro tip: Work quickly before the pudding starts to set so it fills every hole.
- Refrigerate. Cool the cake completely, and refrigerate the cake for about 1 hour before frosting.
- Make the frosting. Remove the frosting from its container and heat in the microwave for 10 seconds at a time until you are able to pour it onto the top of the pudding.
- Top the cake. Spread the chocolate ganache evenly over the chilled cake. Drizzle the chocolate ganache over the top in a zigzag pattern or pour it over the whole top for full coverage.
- Chill and serve. Refrigerate for at least 30 more minutes before slicing and serving so everything sets up perfectly.
Notes
- You can use one box and 2 cups of milk if you want less filling
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
