6.8ouncesinstant puddingwhite chocolate or cheesecake flavored
4cupsevaporated milk2 tall cans
Cream Cheese Frosting
8ouncescream cheese
1pintheavy whipping cream
1 ¼cupspowdered sugar
1tablespooninstant pudding mixwhite chocolate or cheesecake flavored
1teaspoonvanilla
Instructions
Cake
Prepare cake mix according to package directions for a 9x13 cake.
Bake according to instructions on the box.
Cake is done when an instant-read thermometer registers 200F - 210f when stuck in the center.
Remove from oven and let cool for about 5 minutes.
Poke holes in the warm cake with the handle of a wooden spoon.
Filling
Whisk the pudding mix together with the milk just until well mixed and any lumps are gone.
Quickly pour over the cake, pouring into the holes.
Spread the pudding over the cake and use gently pressure to push it down into the holes.
Cover with plastic wrap and chill overnight.
Frosting
Beat the cream cheese, and Confectioner's sugar until fluffy.
Add the cream, pudding mix, and vanilla extract.
Beat until it thickens and stiff peaks form.
Use it to top the chilled cake.
Notes
Storage:Cover with plastic wrap and refrigerate for up to 3 days.Tips:
It's easier to poke holes in a slightly warm cake, rather than one that's already room temperature. So, just let the cake cool a little bit—don't wait too long to get to pokin'!You don't necessarily have to use the back of a wooden spoon to poke the holes. If your spoon is oddly shaped, you could use the end of a spatula or some other similar kitchen utensil.
Don't swirl the back of the spoon around to make giant holes, or the cake won't hold up. Just push it down and then remove it.
Sweetened condensed milk has sugar already added, so don't confuse it with the evaporated milk used in this recipe or your cake will taste tooth-numbingly sweet.
Don't stop at the middle of the cake—try to poke about three-quarters of the way down to the bottom so that the delicious cheesecake/white chocolate pudding mixture soaks into as much of the cake as possible!
It's easiest to mix up the frosting using a hand-held or stand mixer. If you haven't whipped cream by hand before, it takes quite a bit of time and muscle power!