Poke-Cake II

Ingredients

• 1 box yellow cake mix
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (14-ounce) can sweetened condensed milk
• 1 (8-ounce) tub frozen whipped topping, thawed
• 1 (3.4-ounce) package instant vanilla pudding mix
• 2 cups cold milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, optional

Directions

1. Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
2. In a large bowl, combine cake mix, oil, and eggs. Beat for 2 minutes on medium speed. Pour batter into prepared baking pan.
3. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
4. Poke holes in the cooled cake with the end of a wooden spoon. Pour sweetened condensed milk over top.
5. In a medium bowl, whisk together pudding mix and cold milk until thick and creamy. Stir in vanilla extract.
6. Spread pudding mixture over cake. Top with whipped topping. Sprinkle with pecans, if desired.
7. Refrigerate for at least an hour before serving.

Interesting Facts

• Poke-Cake is a classic dessert that has been around for decades.
• Poke-Cake is so named because the cake is “poked” with a spoon or other utensil to create holes for the filling to seep into.
• This recipe is versatile and can be personalized with different flavor combinations.