This Velvety Pudding Cake is a delightful dessert that combines a moist cake base with a rich pudding topping, creating a luscious treat for any occasion.
Preheat your oven to the temperature specified on the cake mix package.
Preheating ensures even baking and proper cake rise.
Prepare the cake mix according to the package instructions, using the eggs and water.
Mix until just combined to avoid overmixing.
Pour the batter into a greased 9x13-inch baking pan and bake as directed.
Check for doneness by inserting a toothpick into the center; it should come out clean.
While the cake is baking, combine the pudding mix, milk, butter, and powdered sugar in a medium saucepan.
Stir constantly to prevent lumps from forming.
Cook the mixture over medium heat, stirring constantly, until it comes to a full boil.
A full boil is when the mixture bubbles vigorously and cannot be stirred down.
Remove the cake from the oven and immediately poke holes all over the surface using the handle of a wooden spoon.
Space the holes evenly to ensure the pudding seeps into the cake uniformly.
Pour the hot pudding mixture evenly over the cake, allowing it to fill the holes.
Pour slowly to give the pudding time to seep into the holes.
Let the cake cool to room temperature, then refrigerate for at least 2 hours.
Chilling helps the pudding set and enhances the cake's flavor.
Serve slices of the cake topped with whipped cream or Cool Whip.
Add a sprinkle of cocoa powder or chocolate shavings for an elegant touch.
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