Remove pound cake from wrapper; place cake on serving plate. Poke 25 to 30 holes down through top of cake with round handle of wooden spoon. (Holes should be at 1-inch intervals.)
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 30 seconds. Immediately pour about 1/4 of the thin pudding evenly over cake and into holes to make stripes. Tap plate on counter to settle pudding in holes. Pour 1/3 of the remaining pudding over holes. Tap cake again. Let remaining pudding stand several minutes until slightly thickened. Use to frost top and sides of cake.
Refrigerate at least 1 hour or until ready to serve. Store leftover cake in refrigerator.
Prepare as directed, using your favorite flavor JELL-O Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.